Friday, November 5, 2010

Honey Chili Lime Chicken

4 boneless skinless chicken breast halves
3 cloves garlic
1 lime
1/2 tsp chili powder
1 tsp honey
salt and pepper
1 TBSP extra virgin olive oil

Trim excess fat from chicken breasts, and pound out high spot so breasts are an even thickness. Drizzle with oil and turn to coat. Smash and chop garlic, and rub into meat. Sprinkle both sides with salt and pepper, and chili powder. Zest the lime and squeeze the juice over chicken. Drizzle honey.

T-fal Reversible Cast Iron Grill / Griddle - Black (18" x 10")Let chicken sit at least 30 minutes, no more than overnight. Grill on medium heat for 20 minutes, until done by a meat thermometer. You could also use a Foreman grill, grill pan on the stove, or broil on low for about 10 minutes per side (watch closely that it doesn't char)   

Serve with a starch and veggie, or thin sliced over a large green salad.

Need an indoor grill pan? Try:  T-fal Reversible Cast Iron Grill / Griddle - Black (18" x 10")

If you like this, you may also like:
Grilled Chicken with Mango Black Bean Salsa
Mom's Signature Grilled Chicken

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