By no real design, it seems this is going to be chicken week here. I’m testing out a new recipe for the Thursday recipe exchange, I also wanted to do a backup bbq chicken in case that one didn’t work out and then this one came along.
Had dinner at LFern’s the other night. Mr. Fern grilled some amazing lime chicken. I really thought it was outstanding, but it may have to do with the company and conversation that went along with it. He just emailed the recipe, so I had to try and duplicate. Did my best, a few tweaks to his tweaks of a recipe he googled and came out with a strong, tangy lime flavor. This is why we cook, to add our own flare to things.
Interesting thing about citrus and chicken – it’s best if you marinate for an hour or so, any more and you risk rubbery chicken. The citrus acids break down the proteins in the chicken. I used to use the freeze method (add marinade and meats to a ziplock bag, freeze. Pull out and thaw as needed) as I do for many marinades, but for lemon, lime or orange chicken, I do it fresh now.
Grilled Lime Chicken
- 4-6 chicken boneless breasts, pounded
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 3/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 3 tsp crushed garlic
Mix together all ingredients, except chicken, in a plastic bag or a dish deep enough for marinade to cover chicken thoroughly. Add chicken and toss until fully covered. Marinate for at least 1 hour, no more than 2 hours. Remove and dispose of marinade. Grill until internal temp reaches 165 degrees. Best way to do this is to sear each side on high heat, then lower temperature (or move away from direct flame) and let cook additional 15 minutes for pounded breasts. Serve with rice or potatoes and salad.
Here are some additional marinade ideas for quick dinners.