Honey Lime Chicken {SRC}

I know normally on these posts I talk about how this month flew by...blah, blah, blah. I cannot believe it.  Where does the time go?  However in August that is not the case. August I like to fly by because then it is September. And September is my birthday month. I love September. Of course before August can official end I need to complete the secret recipe club post.  This month for the secret recipe club I had Burnt Apple.

I chose to make Honey Lime Chicken.   It was hard to pass up on the baked churros. I know I will be making them soon. But this chicken dish screamed summer to me. So Mr. J manned up on the grill and off we went.

The marinade was very easy to whip up. And I had all of the ingredients right in my pantry.  You cannot get much better than that for a recipe.

I got everything mixed up in the morning and the chicken had all day to soak up all of the flavors. Boy did they ever.  Each bite had a hint of lime, honey, and a tiny kick of hotness from the cayenne. Not too sweet. Not too spicy.

While the grill was on we added some ears of corn.  We also had some Cole slaw on hand. Everything together made one fine meal.  I could easily see this chicken paring with so many different options. A sign of a truly good chicken recipe.

So that was dinner. And now I can say Buh-bye August!

Honey Lime Chicken

by Emily Morris

Prep Time: 10 minutes, chill over night

Cook Time: 10 minutes

6052018

Ingredients (serves 4)

• 4 chicken breasts
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly squeezed lime juice
• Zest of 2 limes
• 4-6 tbsp honey
• 1 tsp cayenne or chili powder
• 2 tsp salt
• 2 tsp black pepper

Instructions

In a bowl, mix together the marinade ingredients. Reserve 6 Tbsp of the mixture in a small bowl and cover.

With a fork, make several piercings in the meat of the chicken on both sides.

Place the chicken breasts and the marinade into a ziploc bag. Seal. Move bag back and forth several times to coat the chicken completely in the marinade. Place on a plate in the refrigerator overnight, rotating bag once or twice to evenly distribute the marinade.

When ready to cook, heat a grill to medium. Place chicken breasts on it and cook for 3-4 minutes each side until chicken is no longer pink in the center. Remove from heat and serve.

Serve with 1-2 tsp of the reserved marinade if desired.

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