Happy Memorial Day everyone, and thank you to everyone that is serving or has served in the Military. You guys ROCK!
I have no plans for today. My husband works this weekend, and I absolutely do not feel like dealing with traffic. I live basically right next to the main route to the South Jersey beaches. This weekend marks the start of tourist season… and traffic was already awful yesterday. I just, I don’t know. We’re going to just stay in and grill. Nothing special.
I have a lot of news today I think. I’m mulling over the idea of starting a personal blog. I’ll definitely still keep on keeping on with the recipes here, but I feel like I need another outlet. I need a place to post menu planning, trashy eats that aren’t ‘blog worthy’, photography, funny family stories, fitness stuffs, and all that jazz. Opinions? I know you guys come for the recipes, but would you be interested in getting to know me better?
If I had a blog, this is what I’d post there today. Instead, I’m posting it here because I’m proud of myself. I’ve been working on the Couch To 5K running program. Two months ago, I probably couldn’t run down to the end of the block. Last night, I ran a whole 5k without stopping or walking. I mean, my time was awful (36 minutes), but I still did it! Now I can work on my time. So, yay me!!
Anyway! I should probably get to the recipe for today….
It’s no secret that I’ve been on a southwest kick lately. So, of course I thought this would be amazing, and I knew I had to try it as soon as possible.
I made a few tiny changes. I added honey and switched the jalapeno for chili seasoning. My daughter is *very* spice sensitive. She’s been better lately, but I knew jalapano would be too much.
It was yumtastic, guys: light, fresh, delicious. I’m definitely going to be making it again (and again). So, go fire up the grill! Doooo it!
Chile Lime Chicken
2 Limes, Juiced and Zested
1 Tbsp Olive Oil
1 Tbsp Dried Cilantro
1 Tbsp Honey
1/2 tsp Sea Salt
1/2 Tbsp Chili Seasoning
1 Clove Garlic, Minced
1 lb Boneless Chicken Breasts
I started by cutting my chicken breast into strips since the pieces were pretty large. They also cook faster when they’re smaller.
Mix all the ingredients, except chicken, together in a Ziploc bag or shallow dish.
Add the chicken and let marinate at least a half hour, but no more than a full day. I let mine soak for about 6 hours, turning a few times thorughout.
Heat your grill. Unfortuantely, since we’re new-ish homeowners, a grill wasn’t on the top of our necessity list. This does make me sad, but at least I have this fancy smancy grill pan. So, I just heated that up instead.
Cook your chicken on medium heat for 4-5 minutes on each side, or until fully cooked.
I served mine with some chili spiced rice pilaf, and it was pretty delicious!