Honey Lime Chicken
Adapted from Rachel Ray's Grilled Honey Lime Chicken Sandwiches
Ingredients:
- 6 tablespoons extra-virgin olive oil, canola, or corn oil
- 3 limes, juiced
- 6 tablespoons honey
- 3 rounded teaspoons cumin
- A handful cilantro, finely chopped, about 1 1/2 tablespoons
- 4 (6 to 8-ounce) boneless skinless chicken breast
- toppings: lettuce, sliced tomato, sliced red onion, and sliced avocado
- 4 rolls, split [optional]
- 8 slices thick cut bacon, fried until crispy [optional] (not pictured)
Directions:
In a bowl, whisk together oil, lime juice, honey, cumin and cilantro.
Use a teaspoon to drizzle a healthy amount over one side your chicken and use a pastry brush to ensure they are evenly coated. I use the teaspoon and brush method to avoid contamination of the dressing because we will be using it as a dressing if making a salad, or a condiment if making a sandwich. We did sandwiches tonight, and sadly did not have bacon, but I promise you, try it.
Put the chicken breasts, dressing side down, on a hot grill or griddle. Drizzle more dressing and brush to evenly coat the now tops of the chicken.
After about 5 minutes, flip and cook for another 5 minutes.
I flip them twice to get nice grill marks.
Now you have two options. Cut your chicken into bite size chunks, and start building a salad, or cut open a roll and start making a sandwich. For a sandwich, put chicken on roll generously drizzle with dressing, and top with your choice of red onions, lettuce, avocado, tomato, and thick cut crispy bacon (I went with red onions and avocado. We were out of bacon and lettuce, and I loathe raw tomatoes.).
For a salad, chop your fruits and veggies instead of slicing. Put chopped chicken over a bed of lettuce, add fruits, veggies and some crumbled thick bacon. Liberally pour on dressing and enjoy!
Mangia!
