We’ve had some pretty amazing weather in the last few weeks. It’s warmed up in the 60’s a few times and there’s nothing better than feeling that warm sunshine after a long grey winter. I inherited a little bit of my grandma Marie’s superstitious beliefs so I won’t dare put our winter boots and snow thrower away just yet. I’ll probably wait until May or June to hang up the old snow gear. Our dog Kramer loves basking in the sun so I try to let him have his daily dose of sun napping to keep him happy. Here’s one of my favorite pictures of him in his sunny spot.
I’ve made this Honey Lime Cilantro Chicken for a few years now, tweaking the recipe as I go and I think I’m settled on a final recipe (for now anyways) 🙂 I usually cook this chicken out on the grill, but you could also make it in the oven if grilling isn’t your thing. Ladies, don’t be intimidated to get out there and grill. I used to wait for my husband to get home to fire up the grill, but several years ago I started just venturing out there and doing it myself. Now supper can be at a decent hour and I’m learning techniques and tricks as I go. Maybe start out with something that’s pre cooked like a smoked brat or even hot dogs and then work your way up to something a little more adventurous. You can always pop that meat back on the grill if you find out it isn’t quite done. I would invest in a good meat thermometer so you can accurately keep track of the temperature as you cook. I use a Bluetooth iGrill Mini thermometer that connects to my phone so I can track it all there and don’t have to go out to the grill all the time to check the temperature. This is especially handy for those long cooking projects like smoking a pork shoulder.
Normally when I make this Honey Lime Cilantro Chicken, I make Cilantro Lime Rice as a side. The two go perfectly together and my family can’t seem to get enough of that rice. For this recipe, you can use really any cut of chicken you like. I usually use chicken legs because my little ladies seem to love them and I like grilling them. They are quick to grill and easy to handle and they just look pretty propped up on the rice. I’ve also chopped chicken breasts up into chunks and after marinating, place the chicken on wooden skewers to make little kabobs. I shred the leftover chicken and we have tacos with the chicken and the rice the next day and most of my prep work is done. The marinade in this recipe has the perfect balance of flavors. It has a slight spice, but not too much and I love the combination of the freshness from the lime and cilantro and little heat from the sriracha. You could also use the marinade for fish or any other meat.
Start by making your marinade.
You can reduce the amount or sriracha if you prefer milder flavors.
Whisk this all together.
Pour about 1/2 of the marinade over top of your chicken. I use a gallon freezer bag placed in a flat dish.
Now just let the chicken marinade in the fridge for about an hour or longer. I like to flip and rotate the bag every 15 minutes or so to ensure all the chicken is evenly marinated.
After the chicken has marinated for at least an hour and you have your sides all ready, fire up your grill. Have your little helpers set the table for you so everything is ready once that chicken is cooked.
Right before serving, spoon or drizzle the remaining marinade over top of the chicken.
I like to squeeze a little fresh lime juice on top and sprinkle a little more cilantro on top right before serving.
Honey Lime Cilantro Chicken
Honey Lime Cilantro Chicken
3 TBS Soy Sauce (reduced sodium)
3 TBS Honey
2 TBS BBQ sauce
1 TBS Sriracha
1/4 C Olive Oil
Zest and Juice from 2 limes (save half of one lime to juice over top of chicken right before serving)
2 Garlic Cloves – minced
1/4 C fresh cilantro – chopped plus more for garnish right before serving
Salt and pepper to taste
1-3 pounds of chicken – whatever cut you prefer. I like to use legs or if I’m making kabobs, I use boneless chicken breasts cut into chunks prior to marinating.
Combine all marinade ingredients.
Have chicken either in a dish or gallon bag and pour half of the marinade over top of it. You will save the remaining half of the marinade for later so set this aside.
Marinade chicken for at least an hour and rotate every 15 minutes to evenly distribute the marinade.
Take the chicken out of the marinade and discard any remaining marinade. Grill chicken until it is done and then right before serving, brush or drizzle remaining reserved marinade over top.
Garnish with a little squeeze of lime juice from the half of the lime that you saved back.
Sprinkle a little fresh cilantro to finish it off.