Today, we made a trek across town to visit the good old insurance man to sign Dan up for all the Medicare supplements. Forms, forms and more forms. Yup, he starts receiving benefits on April 1. I am not sure sometimes how he can possibly be eligible for Medicare. Where has the time gone? I met him when he was 17 and I was 15 and it has all gone by in a flash! One day we were going to the prom and today he is signing up for Medicare. So, all of you younger people remember to savor every moment because it won't be long and you will be asking where has it gone?
On the upside, because it was such a fabulous day weather wise I pronounced that supper would be cooked on the grill. Yes!! Everything done out of doors and let me tell you, this recipe is a KEEPER! I found it on one of my favorite web sites, PlainChicken.com. Most every recipe I have made from her site has been excellent. I thought I would pass this one on to you so you can try it too. We had this delicious honey lime chicken with grilled vegetables and if I had just had an ocean and some sand right outside the door, it would have been like eating at the beach! Oh, I need to go to the beach.
Anyway, here is what you need:
4 chicken breasts (I use boneless, skinless)
1/2 cup lime juice (it took 3 whole limes)
1/3 cup oil
3 Tbsp honey
1 tsp dried thyme
1 tsp dried rosemary
3 cloves garlic mashed
1/2 tsp black pepper
Mix the lime juice, oil, honey, thyme, rosemary, garlic cloves and black pepper in a bowl. Put the chicken breasts in a gallon sized zip lock bag and pour the marinade over the chicken. Squeeze out the excess air as you zip the bag and knead it over and over to make sure all the chicken has been covered with the marinade. Put the bag in a container (in case of leaks) and marinate in the refrigerator for 4 - 6 hours. (I knead it again from time to time, just to make sure all the chicken gets it's chance in the pool.) Put the chicken on the grill and cook until juices run clear. The marinade allowed the chicken to take on a beautiful color and lots of nice grill marks. All the chefs on the Food Network say grill marks are very important. Whatever. I always thought it mattered if it tasted good.
Fantastic! All I have to say. The chicken was super tender and oh so tasty. Dan and I decided it would be nice to save back a little of the marinade before adding it to the bag to use as a dipping sauce for the cooked chicken because the flavors are so good. I'll do that next time and there will be many next times with this recipe.
I actually cheated and did 6 chicken breasts because that's how many I had and there was plenty of marinade for all of them. Now, we have extra chicken for tacos - yippee - another one of our favorites. This yummy chicken would also be fantastic on a green salad. Since tomorrow is Friday, and cleaning day, it will be an easy food day because I cooked ahead. Yes! Don't you love when that happens? I sure do!
Here's hoping you have a wonderful weekend. Hope you have great weather and you have a new recipe to try! I really think you are going to like this one. Now, if I just had that ocean and sand outside the door, it would really be perfect.
Everyday Donna
Things to Remember:
It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
Bobby Flay
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