Tuesday, November 13, 2012

Honey Lime Chicken

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
  • 2 Tablespoons honey
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)

  1. In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight.
  2. Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear.  If you're using fairly thin chicken breasts, cut time down.