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Wednesday, June 16, 2010

Honey Lime Glazed Chicken

Sorry for not posting a meal plan this week. I was afflicted by Queenie's stomach virus, over the weekend, and am now just starting to feel better. So this week I'm just winging it, since MIL is also visiting and is on a restricted diet, due to cancer testing next week.

A few years ago, I received an email from DVO.com. They are the creators of the Cookin' series of software. This email was for a father's day scavenger hunt and the prize was Cookin' with Weber software. Well I was one of the winners and won the software for Hubby. The only problem was that we've never had a grill until now, LOL. So while browsing the software, a few weeks ago, this recipe peeked my interest. Let me tell you, I really love the indirect heat cooking that this recipe recommends. The chicken was so moist and juicy and the outside wasn't all dry and burnt. I really enjoyed the tanginess of the lime, paired with the sweetness of the honey and savoriness of the rosemary. I'm not a big rosemary fan, but let me tell you, it makes this chicken so delicious!! So if you have a grill, give this a try, you won't be disappointed.



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Honey Lime Glazed Chicken
Adapted from Weber's Big Book of Grilling

1/4 cup fresh lime juice
3 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
4 chicken breasts

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.

Place the chicken breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 3 hours, turning occasionally.

Remove the chicken breasts from the bag and discard the marinade. Grill the chicken, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

This post is linked to Cookbook Sundays over at Brenda's Canadian Kitchen.

1 comment:

Brenda De Sousa said...

Thank you so much, Cindy, for joining my Cookbook Sundays again. And honey and lime is a GREAT combination. I have a recipe or honey and lime salmon that we absolutely love. I can only imagine how good chicken would be. Thanks for posting!