I’ve been eyeing this honey lime chicken for a while now. And when I invited my cousins over for dinner a couple of weeks ago I knew it was the perfect time to try the recipe out. Finally after pushing the dinner date back two or three times because of different obligations that popped up, we were able to eat together tonight and we had a great time.
I have quite a few cousins. My dad was one of 8 children, and although my immediate family was small, most of my aunts and uncles each had a fair amount of children as well. So I think I have 30 something cousins on that side of the family. But on my mom’s side of the family I only have 7 cousins. This didn’t mean that I loved any of my cousins more or less than others, but it did mean I got to spend a lot of time with a few of my cousin’s on my mom’s side.
My mom grew up in Shelley, Idaho (a rural town outside of Idaho Falls). Until recently my grandmother lived in Idaho still, and only a few years ago did she move out of the house that my mom grew up in. Almost every summer we went up to my grandmother’s house for about a week with my mom, brother and I, mom’s sister and her kids. These are the cousin’s I invited over for dinner tonight.
We always have a fun time reminiscing. I don’t know if I was a weird child, or if I was trying to be funny but we did some silly things. Today we reminisced on eating grandma’s fresh raspberries (think right off the vine, raspberries and cream, and fresh jam!) and watching VH1’s top 10 count down (think Brittney Spears, Backstreet Boys and Blink-182). Needless to say we had a wonderful childhood.
Back to this recipe, this chicken is simply scrumptious. Make sure not to over cook your chicken so that it’s nice and moist. The sweet glaze of the honey lime marinade brings such a delicious flavor combination and this chicken tasted perfect over cilantro lime rice (Cook rice according to directions to make 4 cups of rice. Add 2 TBS lime juice and a nice handful – maybe 1/4 cup – chopped up cilantro and stir together).
- 3-4 chicken breasts *
- 2 TBS honey
- 3 TBS lime juice
- 1 TBS garlic, minced
- 6 TBS (1/4 cup + 2 TBS) yoshidas sauce
- 2 TBS olive oil
- Combine honey, lime juice, garlic, yoshidas, and olive oil in a small bowl.
- Pour marinade** over chicken breast and allow to marinate for 1 hour (up to over night)
- Cook chicken on the grill. Cook for about 8-10 minutes on each side, or until chicken reaches an internal temperature of 165 degrees.
- ** Either save some of the sauce to coat the chicken with while cooking, or cook the sauce that is left after the chicken has been marinating (to heat all the bacteria out) and use the sauce to coat chicken throughout cooking process.
- Pour leftover sauce over rice and enjoy chicken on top of rice.
* We buy frozen chicken breasts from Costco. Which are in no ways a natural size. So if you get them from some where else, its probably enough marinade for 6-8 chicken breasts.