Even in November, I love grilling out. We still get quite a few nice days throughout the month, so I marinated this chicken to throw on the grill after work one day last week. The only problem was the wind! It was soooo windy, the grill would not stay lit. So, after 3-4 attempts, I had to grill inside, which I really don't like doing because I can never keep it from getting too smokey inside - does anyone else have that problem? It never looks that smokey on TV :) We both thought the chicken tasted great without being overly limey. This is a great recipe to put together the night before and have an easy weeknight meal.
Source: The Enchanted Cook
- 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 skinless breasts)
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.
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.