Grilled Persian Lime Chicken


boneless skinless chicken thighs

8 ounces lime juice bottled

crushed rosemary

white pepper


fresh limes very thinly sliced


Combine lime juice, rosemary, salt & pepper in a large zip lok bag.
With a fork, poke holes all over the thighs.
Marinate the thighs for at least 24 hours.

Grill the chicken and the lime slices.

Serve with lime rice.