Wednesday, March 13, 2013

Grilled Lime Chicken



Kate here again with another recipe. I experimented with quite a few new recipes this summer so I thought I'd share one my family has been requesting again. In fact, we're having it for dinner tonight. Let's get started.
You'll need 4 bonleless, skinless chicken breasts. When I photographed this recipe, I used frozen because that's what I had. Today I used fresh.
For the marinade you'll  need:
1/3 cup of lime juice (or the juice of 3 whole limes)
5 cloves garlic, peeled
1 whole jalepeno, sliced or chunked
1 tsp. salt
1/2 cup cilantro
1/2 cup orange juice
5 T. olive oil
Place all marinade ingredients in blender and pulse to combine. Turn blender on and
drizzle in the olive oil. This marinade turns the most beautiful green color.
Pour the marinade over the chicken breasts. Then bring the blender close to your face and inhale. This smells heavenly. Cover and put in fridge. (If you have a gallon Ziploc bag, that would be great. It makes turning a breeze. I didn't so I used my handy dandy Tupperware. You'll want to marinate this for at least 6 hours. Remember to turn it sometime. Halfway is best, but we do what we can. Marinating overnight is better, especially if you're using frozen chicken like I did. Today mine will marinate for 6-7 hours and it will still taste great.
Once you're done marinating, throw the chicken breasts on the grill. I love the grill on hot summer nights when the last thing I want to do is heat up the house with the oven. (I can dream about summer can't I?) Grill on both sides until no pink remains.
I like to serve this with Cilantro-Lime Rice and Pico de Gallo. Although a black bean salad would be really good here, too. Serve and enjoy!
(I've used this marinade on shredded chicken for tacos. It gave it a fruity, light taste.)

Grilled Lime Chicken
4 boneless, skinless chicken breasts
Marinade:
1/3 cup of lime juice (or the juice of 3 whole limes)
5 cloves garlic, peeled
1 whole jalepeno, sliced or chunked
1 tsp. salt
1/2 cup cilantro
1/2 cup orange juice
5 T. olive oil

Place all marinade ingredients in blender and pulse to combine. Turn blender on and drizzle in the olive oil. Pour the marinade over the chicken breasts.  Cover and put in fridge. (If you have a gallon Ziploc bag, that would be great. It makes turning a breeze.) Marinate for at least 6 hours. Marinating overnight is better, especially if you're using frozen chicken. Turn halfway through marinating time. Grill, serve, and enjoy!