Grilled Chicken with Marinade

I know this chicken is a bit close to the Greek Roasted chicken recipe, but I tweaked it a bit and enjoyed the change.

Ingredients:
1 Cut-up Chicken (or whatever you want to grill)
1/2 cup olive oil
1/4 cup lime juice
1 tsp Balsamic Vinegar
1 tsp black pepper
1 tsp salt
2 cloves garlic

Directions:
1. Mix marinade ingredients and put in a 1 gallon zip-lock bag with the chicken.
2. Let marinade as long as you want. I prefer letting it go overnight.
3. Grill the chicken and enjoy.

I've added a salad and cottage cheese to round out the meal.

Seriously Spicy Citrus Chicken

Wow, here's a nice simple dish that is very tasty and has a huge kick. Unless you like lots of heat, cut the red pepper flakes down to probably 1/3 of what they call for. It will still be spicy, but won't melt your mouth.

Ingredients:
1 1/2 pounds boneless, skinless chicken breast
1/4 cup olive oil
1/2 cup lime juice
1/4 cup lemon juice
4 tsp red pepper flakes
4 tsp garlic, minced
4 tsp grated gingerroot
1/4 cup Splenda (skipped this ingredient)
4 scallions, finely diced
2 tbsp chopped cilantro

Directions:
1. Cut chicken into 4 servings (or however many you are making) and saute in the olive oil over medium-high heat with a tilted lid.
2. While Sauteing, mix the lime juice, lemon juice, red pepper flakes, garlic, gingerroot, and Splenda (if using).
3. After the chicken has browned (about 4-5 minutes per side), add the mixture to the skillet, turning the chicken to coat both sides.
4. Saute for another 2-3 minutes per side or until chicken is done.
5. Place chicken on plates, pour mixture over top of chicken and scatter scallions and cilantro over each portion.

This recipe was from Dana Carpenders 15 Minute LC recipe book

Garlic & Lime Pork Chops

A wonderful marinade for pork chops that give them a bit of a kick and some very good flavor. We used some very thin pork chops and it was ready in about 5 minutes.

Ingredients:
6 cloves garlic, crushed
2 tbsp soy sauce (Braggs Liquid Aminos)
2 tbsp fresh gingerroot, peeled and grated
2 tbsp Dijon Mustard
1/2 cup lime juice
4 oz olive oil
1/2 hot chili pepper, finely diced
8 pork chops

Directions:
1. Combine the garlic, Braggs (soy sauce), gingerroot,Dijon mustard, lime juice, oil, and chili pepper into a zip lock bag.
2. Add pork chops and let marinade up to a day. The longer the better.
3. Remove Pork Chops and grill (or broil).
4. If you want, you can boil the marinade and use as a sauce on top, but ours was wonderful just off the grill.

This recipe was based off of one in Gillespe's 501 Recipes for LC Life cookbook.