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Serves
Servings
Combine zest and juice of 2 limes, 3 tablespoons olive oil, mustard, Worcestershire sauce, soy sauce, 3 green onions, 2 garlic cloves, salt and pepper. Mix well.
Cut chicken into cutlets and put into a ziplock bag. Pour marinade over. Marinate for minimum 2 hours (I do overnight).
Place chicken on grill and grill for 7 minutes. Flip and cook until 170* internal temperature. Do not overcook as it will dry out! Remove from grill and rest.
Combine juice and zest of 2 limes, with 1/4 cup extra virgin olive oil, 3 green onions, 2 minced garlic, jalapeno (I de-seed and remove white membrane) and 1/4 cup chopped basil.
Slice chicken into bite-sized pieces and pour sauce over.
Serve with rice or with Italian bread to sop up the sauce.