The increase in temperature also means we bust out the grill.
Unfortunately, when I tried said busting, it rained.
No matter - I put the marinade in the fridge, and committed to said grilling the next day.
THEN IT SNOWED.
I was seriously outside in my winter boots and jacket, hovering over our little grill in the middle of April, with snow stuck all over my hair. It was insanity.
But ohhh was it worth it.
This chicken was absolutely mouth-watering juicy. I think I used the words "meat starburst" after the first couple bites. The sweet from the honey, and the tang from the lime & soy sauce was bliss.
I didn't even care if it was a blizzard outside - inside the house, it felt like summer. And I couldn't wait to start grilling our dinners a couple times a week!! These will once again be at the top of the list.
Stay tuned tomorrow to see what bed-of-heaven I served this juicy chicken on :)
Honey Lime Chicken Skewers
3 T soy sauce
2 T honey
1 T EVOO
juice of on lime
2 garlic cloves, minced
1-2 t Siracha
red pepper flakes
2 T cilantro, chopped
1 lb skinless boneless chicken breasts, trimmed and cubed
bamboo skewers (soaked in water for 5 min)
1. In a small bowl, combine all ingredients except for the chicken. A whisk would be most helpful.
2. Lay chicken in a 8x8 glass dish with a matching lid. Pour marinade over chicken and turn to coat.
3. Cover and allow to marinate for at least an hour - we did overnight. With sharp end of skewers, stab chicken and add about 5-9 chicken cubes per skewer.
4. Grill on medium high heat until juices run clear, about 7 minutes.
Recipe source: kitchen meets girl