Sunday, September 16, 2012


4 boneless, skinless chicken breasts
1/4 cup lime juice
2 tbsp Thai red chile paste
1 tbsp olive oil
4 thin lime slices for garnish, optional

Combine the lime juice, chile paste, and olive oil; pour into a zip-top plastic bag.  Add chicken to bag and turn to coat the chicken; refrigerate to marinate for 30 minutes.

Remove chicken from the marinade and discard marinade.  Broil chicken for about 10 to 15 minutes until cooked through; turn once during cooking.

Garnish with thinly sliced lime wedges, if desired.

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