A good percentage of our dinners are grilled in the summer, A) because it takes about 45 seconds for the oven to heat up our little apartment to a slightly uncomfortable level, and B) grilled food is yummy. So tonight I grilled Honey Lime Chicken Skewers, one of my newer recipes. Actually this is one of those recipes that has been sitting neglected on my Pinterest Meals board for a good long while, until recently. The original recipe is from Kitchen Meets Girl and goes as such:
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoon Siracha
red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts
1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.
This time I tried it without the cilantro, merely because you can’t buy just a little bit of cilantro and we can’t seem to use it before it goes bad. Before explaining this to Jonathon, I asked him how they compared to last time and he actually said they were more flavorful. Not sure how that works, but they’re good with or without the cilantro. I also left out the Siracha both times, Jonathon and I both thought the red pepper flakes were enough. I thawed four chicken breasts Monday night, cut them up and mixed up the marinade Tuesday night, so they had a full 24 hours to marinate.
Served with some rice (seasoned with honey and ginger) and steamed green beans, and it was a perfect amount for dinner and a couple lunches!