The heat finally broke enough the other night that it was (somewhat) tolerable in the shade, so we dragged the sprinkler out and let the kids play, and Chris and I sat on the patio with the dogs and the radio, discussing the finer points of Bon Jovi and Air Supply and Nickelback.
Yes, we like Nickelback (even though it's wildly unpopular to do so). Deal with it.
We lingered in the balmy evening air, firing up the grill to cook up the chicken breasts I'd had the incredible foresight to marinate that morning, and the smell of the grilling chicken was so good that our neighbor Jeff, moseyed over to the fence to ask what we were cooking, and to request the recipe. Actually, he probably only came over to say hi and was being polite, but it's my blog so I get to recall things in whatever way I see fit. Right?
Either way, Jeff ended up with the recipe jotted down. I'd considered teasing him and making him wait until I posted it here, but I thought that might be taking it a little too far. I did, however, tell him I'd mention him on the blog.
Awkward segue to the recipe: as I'm sure Jeff can now attest (since he and Judy made this a couple days later, with apparently fabulous results) the marinade is easy.
Garlic, lime juice, cilantro, oilve oil, cumin and a touch of honey are processed in the food processor. The chicken breasts (or whatever pieces you like!) are tossed with the marinade and refrigerated for at least 4 hours, or overnight, and grilled to doneness.
When I do these, I will very often double the batch and stick some in the freezer in a Ziploc Freezer bag at this point, in the marinade, for a quick and easy dinner at a later date. Just pull the bag out of the freezer the night before and defrost in the fridge. Then just fire up the grill, and cook until done!
Cilantro Garlic Lime Chicken
4 boneless, skinned chicken breasts (or 2lbs of other chicken pieces)
1/4 cup lime juice
1/2 cup chopped fresh
6 cloves garlic
1 tablespoon honey
3 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
If desired, pound breasts to an even thickness for more even cooking.
Combine remaining ingredients in the food processor, pulse until combined.
Pour over chicken and turn to coat. Marinate in refrigerator 4-8 hours.
Preheat grill to medium-high heat.
Grill until chicken is cooked through and juices run clear.