Saturday, June 25, 2011

Chile-Lime Grilled Chicken

It's been almost 24 whole hours since I posted a chicken recipe.

We're going to continue on like this until we've eaten all the chicken in my freezer.

We've got a ways to go.

So let's get started.

This chicken is marinated in lime juice, which makes it so tender.  The acidity of the lime juice breaks down the chicken and actually begins to cook it. 

Weird that you can sort of cook chicken while it marinates in the refrigerator.

But cool at the same time.

This marinade also has orange juice and pineapple juice, which also tenderize the chicken but add a little bit of sweet. 

And then there's the serrano chile pepper and garlic that give it some attitude. 

Oh, and since I am in your head and know that you were dying to know the difference between chili and chile, you can read about it hereYou're welcome. 

This is so easy: mix up the marinade in a Ziploc, throw the chicken in, and put it in the fridge until dinner.  Grill it and serve it!  Simple.

This is a great marinade for Chicken Fajitas.  Or you can smother this chicken with sauted onions and bell peppers and Monterey Jack cheese like I did.  I'll show you that tomorrow because it was yummy.

You'll want to squeeze your own lime juice.  For sure.

About five will do the trick and yield about 1/2 cup or so of juice.

I like limes. 

And this is my favorite juicing tool right now.  My favorite changes occasionally, but at the moment this is it.

I have no idea what it's called, but if you have one, use it.  And if you don't, purchase one.  And be sure to put your limes in, cut side down.  You'll get the most juice that way.

And now for the other juices.  Here's what I used.

Not fresh-squeezed, but good nonetheless.  About a quarter cup of each.

And now for the zing.  Slice up a serrano pepper any old way - and toss it into the plastic bag with the juices.

For the garlic, take the back of your knife blade and smash a couple of cloves to smithereens.

And chop them up roughly.

Into the bag they go!

Now for some spices...I used cumin and chili powder.  And some salt and pepper.

This is a very flavorful marinade.

Dump the chicken in, and lay it flat so all parts of the chicken get hit with this juice.

Give it eight hours or so in the fridge so that the chicken really gets infused with the flavors.  Turn the bag over every couple hours or at least once hile it marinates so that both sides get equal contact time with the juice.

When you're ready, heat up your grill.  Or if your propane tank is empty, whip out your grill pan and heat it up.

Mine took about 5 minutes per side to cook. 

See, you can get nice grill marks even on your indoor grill pan!

Let the chicken rest for about five minutes and serve!

Chile-Lime Grilled Chicken

4 boneless skinless chicken breasts
Juice of 5 limes (about 1/2 cup)
1/4 cup pineapple juice
1/4 cup orange juice
1 serrano chile pepper, stem removed and chopped roughly
2 cloves garlic, chopped
1/2 tsp salt
1/2 tsp pepper
1 T chili powder
1 T ground cumin

Combine the ingredients in a gallon food storage bag.  Marinate in the refrigerator for about 8 hours (but no longer than 12).  Turn the storage bag over occasionally so that all the chicken gets equal marinade time.

Heat a grill or a grill pan over medium-high heat.  Grill chicken until done, about 5 minutes on each side.  Let rest for 5 minutes before serving.


Kelley said...

Okay, here's another of my endless questions... what would I do without you? When you have frozen chicken breasts do you marinate them frozen or let them thaw first and then marinate?

Elizabeth said...

Are you kidding? I love your questions!!!

You want to let the chicken thaw first, then put it in the marinade. You do this because when chicken thaws, it releases lots of juice that will dilute your marinade if you don't thaw it first.