Tuesday, May 15, 2012

Pan Grilled Lime Chicken

When we were at the beach last month I had the best lime chicken. It was so good we thought about going back to that same restaurant the next night and when we did not, we were sad we hadn't. When we got home I set out to recreate the recipe. Mine, of course, was not as good because they were able to grill theirs over an open flame which made it sooo delicious and they used key limes, which my wallet could not afford. This is still some really good chicken. As you can see it is full of juicy flavor. I pan grilled the chicken but if you can grill it I suggest you do. It would make it even yummier. We ate it with the fresh corn salsa I posted a few weeks ago.

Serves: 4

1 lb skinless, boneless chicken breasts
2 limes, juiced
2 tsp honey
dash of sea salt 
1/2 tsp pepper
1 tsp gluten free soy sauce
1 tsp olive oil

1. Mix together all ingredients except chicken. Pour marinade into quart size plastic bag. Add chicken. Marinate overnight or for 6-8  hours.
2. Remove chicken from marinade to cook. Heat a cast iron skillet over medium heat. Make sure your skillet is greased, we use coconut oil. 
3. Cook chicken 10 minutes. Flip. Cook 10 minutes more. Let sit for 5 minutes before eating. Serving is half a breast.

No comments:

Post a Comment