Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together lime juice, olive oil, garlic, honey, cumin, smoked paprika, cayenne pepper, salt, and pepper.
2. Place chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from the marinade and discard the marinade.
5. Grill chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
6. Remove chicken from the grill and let it rest for 5 minutes.
7. Sprinkle chopped cilantro over the chicken before 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
Serving size:
- 4 servings
Nutritional information:
- Calories: 291
- Fat: 14g
- Carbohydrates: 4g
- Protein: 35g
Substitutions for ingredients:
- Lime juice: lemon juice
- Olive oil: avocado oil, vegetable oil
- Honey: maple syrup, agave nectar
- Cilantro: parsley, basil
Variations:
- Add sliced jalapeños or red pepper flakes for extra heat.
- Use bone-in chicken thighs instead of chicken breasts.
- Serve with a side of Spanish rice or grilled vegetables.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to keep it juicy.
- Double the marinade recipe and reserve half to use as a sauce for the chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve chicken on a bed of Spanish rice with a side of grilled vegetables.
- Garnish with lime wedges and additional cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
Pairings:
- Spanish rice
- Grilled vegetables
- Black beans
Suggested side dishes:
- Spanish rice
- Grilled vegetables
- Black beans
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Lime and cilantro are commonly used in Spanish and Mexican cuisine.
Flavor profiles:
- Tangy, smoky, and slightly spicy.
Serving suggestions:
- Serve hot off the grill with a side of Spanish rice and grilled vegetables.
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Region: Mexican