Grilled Cilantro Lime Chicken
I missed posting this past weekend because we went to work on our property for three days. Exhausting work, but we got a lot accomplished, and we foresee fishing off our dock next trip down there. YAY!
The weather has been pretty toasty across the nation lately, and we’ve been pretty hot here too but not in the triple digits like some places. However, the lack of air conditioning has inspired many grilled dinners or cold salads lately. With my cilantro plants about to go to seed, I wanted to use a bunch of it for tonight’s dinner. And with several limes on hand, it seemed like a perfect pairing for a chicken marinade. I found a recipe that used these ingredients from Sunset magazine, and adapted it from there. I served this with a green salad made with lettuce from my herb garden and white beans cooked with minced garlic (of course) and minced fresh tarragon from the garden. My family RAVED over this dinner. And my husband even said, “You know Kathryn, I think you have this grilling thing down finally.” That made me very happy.
Cilantro Lime Grilled Chicken
1 large chicken breast (about one pound)
Juice of 2 small limes (about a quarter cup)
1/2 cup fresh chopped cilantro
3 teaspoons minced garlic
1 tablespoon honey
2 tablespoons olive oil
Black pepper to taste
Mrs. Dash Garlic and Herb Blend to taste
Cut the chicken breast in half lengthwise, pound to an even thickness and place in a quart Ziploc bag. In a small bowl, whisk the rest of the ingredients well and pour over the chicken. Seal the bag, then shake it around a few times to distribute the marinade evenly. Marinate in the refrigerator for at least an hour or overnight. When ready to cook, remove the chicken from the refrigerator and let come to room temperature, about an hour beforehand. Grill on a medium-high heat for five to seven minutes each side, or until no longer pink in the middle. Remove from grill and serve immediately.
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