- 1 bottle (16 ounces) fat-free Italian salad dressing
- 1/2 cup lime juice
- 1 lime, halved and sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 4 boneless skinless chicken breast halves (1 pound)
- In a bowl, combine the first five ingredients
- Remove 1/2 cup for basting; cover and refrigerate
- Pour remaining marinade into a large resealable plastic bag; add chicken
- Seal bag and turn to coat; refrigerate for 8-10 hours
- Drain and discard marinade
- Grill chicken, uncovered, over medium heat for 5 minutes
- Turn chicken; baste with the reserved marinade
- Grill 5-7 minutes longer or until juices run clear, basting occasionally
