The Shopping List: 3 limes, Dijon mustard, olive oil, chili powder, salt, pepper, limes

In a small bowl, combine:
½ cup lime juice
¼ cup Dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon pepper

1 ½ lbs. chicken breasts
Pat dry, butterfly, and place open chicken in a 11” x 14” baking dish.

Pour most of the marinade over the chicken breasts. (Reserve a bit for basting when the chicken is on the grill.) Let the breasts marinate in the refrigerator for up to six hours. Heat the grill and cook chicken for 5-7 minutes per side until browned and cooked through in the center.

This recipe comes from the fabulous Elana.