While I'm partial to just about any Mexican food, thanks to my savory Southern California upbringing, I'm especially drawn toward any Mexican dishes that include grilled meat. Just catching the scent of a smoky barbacoa can send me headlong into wishing I'd stayed in the overcrowded land of taco shacks. Those cravings are especially powerful on Friday nights, so I fulfill my own Mexican mania with my Cilantro Honey Lime Grilled Chicken .
Thankfully, it doesn't take long to make and I've almost always got everything on hand. Its crowning virtue is versatility. You can shred up this chicken and stuff it into tacos, bathed in salsa and slathered with guacamole. Or you can rev up your chicken enchiladas with a little flavor from the grill. But it's also toothsome as is, plain, with a little heap of red Spanish rice on the side. Grill a few extra pieces to slice and scatter over some greens tomorrow with some Creamy Cilantro Tomatillo Dressing-one of my most requested recipes ever. I'll post that recipe tomorrow, so come on back. Hasta Luego.
Cilantro Honey Lime Grilled Chicken
Estimated Cost: $4.00
Notes: Saving a little marinade on the side to drizzle on the chicken gives it an extra pop of flavor.
1 lb. boneless, skinless chickens
1/3 cup lime juice plus 1 teaspoon lime zest
4 tablespoons olive oil
4 cloves minced garlic, or 1 teaspoon garlic powder
1 chopped jalapeno or serrano pepper, optional
1 teaspoon each salt and pepper
2 tablespoons honey
1/3 cup chopped cilantro, leaves and tender stems
Rinse chicken and pat dry. In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt and pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into zip top bag. Add chicken and cilantro and squish bag to coat. Marinate for at least 1 hour and up to 12 hours. Grill (or broil) chicken over medium high heat, about four minutes per side. Let rest for five minutes. Drizzle with reserved marinade and serve.
Creamy Cilantro Tomatillo Dressing