Grill, Pop, Grill: Jalapeño Lime Chicken
First of all, does jalapeño make anyone else think of The Office and Lemoñade?
Today, I’d like to share one of my favorite recipes for summer: Jalapeño Lime Chicken. The marinade is light and uses a lot of cilantro, which is my favorite herb in the summertime. The aroma, the bright green color, the pho. Yum! Served with pineapple salsa and rice, the chicken is an excellent meal to share with family and friends. Give it a try this weekend.
I usually like to marinate the chicken for 10 hours, so I’ll make the marinade and salsa the night before, then marinate the chicken just before heading out to work. If you’d like, you can marinate for up to 24 hours but no less than 4. The following recipe makes enough sauce to marinate 4 chicken breasts.
To prepare the marinade, begin by grating 4tsp of lime peel. We bought this Microplane grater a while back and love it.
Then squeeze the crap out of 4 limes. I like to roll them around the counter a bit to get more juice out of ’em. Four limes should yield close to 1/2C of juice.
Then chop 1/2C of cilantro, 5 cloves of garlic, and 2 jalapeños. Note: 2 jalapeños
provides a subtle kick – not too strong, but you know it’s there. Use none or one if you want less heat; two serrano peppers is great for those that like more heat.
And here are the rest of the spices:
From L-R: 1tsp coarse ground black pepper, 1tsp agave nectar (or brown sugar), 1/2tsp of cayenne pepper, 1tsp of ground cumin, 1/2C of olive oil, 1tsp of onion powder, and 1tsp Kosher salt. Combine all the ingredients in a bowl.
To make the pineapple salsa combine the following in a bowl:
1 pineapple, chopped
1 tsp lime zest
1/2 C cilantro, chopped
2 TBS rice vinegar
1/2 Jalapeño, chopped
1/2 Red onion, chopped
1/2 Red pepper, chopped
2 TBS mint, chopped (optional)
1 TBS brown sugar
1/8 tsp Kosher salt
Cover both and put in the refrigerator overnight. Now catch some zzzzzz’s. Or if you’re the father of a newborn like me, try to catch some zzzzzz’s.
Good morning chicken!
The Asian grocery I went to sold chicken breasts in packs of 3. I usually get boneless, skinless breasts and then separate the tenderloin. If you look at the top of the chicken breast, there’s usually a line – I cut along that. Also, it helps to flatten the thickest part of the breast with your hands a bit. Throw the chicken in a bag with the marinade and put the bag on a plate in your fridge. If someone’s home during the day, have them turn the bag after 5 hours.
Now get your grill ready. While the chimney starters are going, melt 1-2 TBS of butter with 1tsp of garlic powder to use for basting.
This is the basting brush I use. I have no problem using a brush named Grill Friends.
Now it’s time to get grilling! Note: times are estimates and may vary based on weather conditions. Use a probe thermometer and make sure the chicken is at 165°F in the thickest part.
Keep it like that for about 2 minutes.
After 2 minutes, turn the chicken 90 degrees. Baste using the leftover marinade. Cover the grill. Leave for 2 minutes.
Now flip the chicken
Same deal on this side: 2 minutes, turn, baste, cover, 2 minutes. Flip the chicken over for the final time.
This time, baste immediately with the butter, cover the grill, and leave for about 2 minutes. And you’re done.
Serve with pineapple salsa and rice, and a refreshing beverage. Yum!
I love summertime. Except the mosquitoes and humidity.
Have a great weekend!