Tuesday, October 11, 2011

Honey-Lime Grilled Chicken

To be honest, I'm not entirely sure where I got this recipe, and an online search didn't yield the answer. The recipe's origins may be a mystery, but that doesn't prevent it from visiting our kitchen regularly.

1/2 c. honey
Lime juice (a couple tablespoons)
Shoyu/soy sauce/tamari (a tablespoon or so)
Fresh cilantro, chopped (a couple tablespoons)
Freshly pressed garlic (a couple cloves)
Fresh jalapeno, seeded and minced (a couple teaspoons--optional, but tasty and not particularly spicy)
1 lb. (or so) boneless, skinless chicken pieces (in the past, we've used breasts, and they're good, but we used thighs this time, and they're even better)
Cooked brown basmati rice (optional)

Combine all ingredients except chicken and rice in a medium-sized, shallow baking dish. Then add the chicken, and flip it to coat it well with the marinade. Cover and chill for at least a couple hours--or even overnight. Flip the chicken pieces once or twice during the marinating process. After marinating, remove the chicken from the dish (reserve the marinade!). Grill the chicken over medium heat until it's cooked through and slightly crispy on the edges. Meanwhile, bring the reserved marinade to a rolling boil (to kill any bacteria that were lurking in the raw chicken juices). Serve the chicken with the boiled marinade spooned over it. We typically eat this with brown basmati rice, but you don't have to.

Delectable. My thanks--indeed, my whole family's thanks--go out to whoever came up with this.

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