Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
- Ziplock bag or shallow dish for marinating
Step-by-step instructions:
1. In a small bowl, whisk together the lime juice, olive oil, garlic, honey, salt, and pepper.
2. Place the chicken breasts in a ziplock bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat your grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard the remaining marinade.
5. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
6. Let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan: Medium-high heat (375-400°F)
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 2g
Protein: 32g
Substitutions for ingredients:
- Lemon juice can be used instead of lime juice.
- Canola oil or vegetable oil can be used instead of olive oil.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add 1 teaspoon of cumin or chili powder to the marinade for a spicy kick.
- Use bone-in chicken thighs instead of chicken breasts.
- Grill some sliced pineapple alongside the chicken for a tropical twist.
Tips and tricks:
- Pound the chicken breasts to an even thickness before marinating to ensure they cook evenly.
- Don't overcook the chicken, as it will become dry and tough.
- Let the chicken rest before slicing to allow the juices to redistribute and keep it moist.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the sliced chicken on a platter and garnish with lime wedges and chopped cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced avocado
Pairings:
- Grilled vegetables, such as zucchini, bell peppers, and onions
- Rice or quinoa
- Corn on the cob
Suggested side dishes:
- Black bean salad
- Tomato and cucumber salad
- Grilled corn and avocado salad
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure it is well-oiled before adding the chicken.
- If the chicken is not cooking through, lower the heat and cook for a longer time.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F before serving.
Food history:
- Lime-marinated grilled chicken is a popular dish in Mexican and Latin American cuisine.
Flavor profiles:
- Tangy, citrusy, and slightly sweet.
Serving suggestions:
- Serve with a cold beer or a margarita for a refreshing summer meal.
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Region: Mexican