Grilled Basil Lime Chicken Thighs

1½ pounds boneless, skinless chicken thighs

2 limes, zest and juice

2 tablespoons olive oil

2 tablespoon white wine vinegar

¼ cup chopped fresh basil

2 garlic cloves, minced

1 teaspoon salt

1 teaspoon pepper

Fresh basil leaves, to garnish

Place chicken thighs in a gallon-sized zip-lock bag. Add zest and juice of 2 limes, olive oil, white wine vinegar, chopped basil, garlic, salt and pepper. Seal bag tightly and massage chicken and marinade to coat well. Refrigerate for at least 4 hours or overnight. Cook on grill pan over medium heat for 20 to 25 minutes, turning often, until chicken is cooked through. Serve over cooked pasta or rice. Top with Basil Cream Sauce and garnish with fresh basil leaves.


Basil Cream Sauce

1 cup fresh basil leaves

2 cloves garlic, minced

2 tablespoons olive oil

1 cup heavy whipping cream

1 teaspoon lemon juice

1 tablespoon grated parmesan cheese

Pinch of crushed red pepper flakes

Salt and pepper, to taste

Place basil leaves, garlic, olive oil, whipping cream, lemon juice, parmesan cheese and crushed red pepper flakes in a blender or food processor. Process until smooth. Pour mixture into a small stockpot and heat over medium-low heat until warmed through. Season, to taste, with salt and pepper.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at