From the kitchen of Sue Johnson, Bloomfield, New Mexico

Ingredients

• 1/2 cup lime juice
• 1/3 cup olive oil
• 4 green onions, chopped
• 3 tbsp. dill

• 4 garlic cloves, minced
• 1/4 tsp. pepper
• 8 boneless, skinless chicken breasts

Instructions

1. Use a 1-gallon zip-top plastic bag, set in a large bowl. Put first 6 ingredients in bag and "mush" to mix. Add chicken, seal bag and mush again to coat chicken well.

2. Set in bowl and refrigerate for a minimum of 2 to 4 hours--all day is best.

3. Grill for 12 to 15 minutes, until tender and juices run clear.

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