Grilled Shoyu Lime Chicken a.k.a. Julie's Chicken

This recipe is so embarrassingly easy it's almost not a recipe. I got it years ago from a co-worker as a base for chicken fajitas. The funny thing is I never made fajitas, we always just grilled the chicken on its own and ate it with rice and other picnic-type foods. The recipe was shared with family and somewhere along the way it became known as Julie's Chicken and even made it into a community church cookbook under that name.


Using equal parts shoyu (soy sauce), lime juice, and olive oil you marinate chicken for as little as 30 minutes or overnight. We prefer using boneless, skinless chicken thighs and marinating for at least six hours. If you wish you could add other things like garlic or ginger to the marinade but it's not necessary.


You could substitute lemon juice for lime juice but it has better flavor with limes. Just be sure to use freshly squeezed juice. Don't use the bottled stuff. We marinate in zip top bags and try to squeeze out as much air as possible to allow the marinade to penetrate.


The only thing you must do is grill the chicken. It doesn't matter whether you use a gas grill or charcoal. We tried it several times and it just doesn't taste good if you bake it in the oven, even if you use the broiler.



Grilled Shoyu Lime Chicken a.k.a. Julie's Chicken

Note: the marinade amounts are easily adjusted up or down based on the amount of chicken you use

4 pounds boneless, skinless chicken thighs
¼ cup shoyu (soy sauce), low-sodium variety is okay
¼ cup freshly squeezed lime juice
¼ cup olive oil
Optional: chopped garlic or chopped ginger, to taste

Place the chicken in a zip top bag.

In a bowl, mix the remaining ingredients together then pour into the zip top bag. Squeeze out as much air as possible before sealing the bag. Place in the refrigerator for 30 minutes to overnight. You can flip the bag to redistribute the marinade but it's not necessary.

Bring the chicken out of the refrigerator 10-15 minutes before you start grilling. Place on a hot grill for about 10 minutes per side until the chicken is cooked through (internal temperature of 165 degrees F).


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