Honey Key Lime Grilled Chicken Food

HONEY-LIME GRILLED CHICKEN

Steps:

• In a resealable plastic bag, combine the honey, soy sauce and lime juice; add chicken. Seal and turn to coat. Refrigerate for 30-45 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

SPICY HONEY-LIME CHICKEN

Steps:

• 1. Prepare a grill with a medium fire on one side of the grill for direct and indirect grilling.
• 2. Combine the honey, lime zest, lime juice, sambal oelek, soy sauce, and sesame oil in a small pot. Bring to a boil, and then simmer until it just starts to thicken, about 10 minutes.
• 3. Sprinkle the chicken thighs on both sides with salt and pepper. Place the chicken on the grill skin-side down. Grill on both sides until golden, about 3 minutes each side. Transfer the chicken to indirect heat and cook covered, basting and turning with the sauce every 5 minutes, until an instant-read thermometer registers 160 degrees F, about 20 minutes.
• 4. Pour 1 inch or more of water into a skillet or wok and bring to a boil over medium-high heat. Place the bok choy in a bamboo or collapsible steamer. Sprinkle the bok choy with salt and pepper. Set the steamer over the boiling water, cover, and cook until the bok choy is cooked but still has a little resistance when pierced with a paring knife, about 5 minutes.

GRILLED HONEY LIME CHICKEN SANDWICHES

Steps:

• Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
• Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
• Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
• Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

GRILLED HONEY-LIME CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side, or until a thermometer reads 170°, basting occasionally with reserved marinade.

HONEY LIME MARINADE FOR GRILLED CHICKEN

Steps:

• Add soy sauce, lime juice, olive oil, honey, and garlic to a small bowl in that order (the olive oil will help the honey slide right out of the spoon). Whisk together thoroughly.
• Place chicken in a large Ziploc bag and pour the marinade inches Marinate in the refrigerator for at least 30 minutes. Preferred time is 1-4 hours.
• After marinating, grill chicken over high heat for about five minutes per side for slices or seven minutes per side for whole breasts, until cooked through.
• Additional marinade can be made and then reduced down to serve over rice as a complimentary side to the grilled chicken.

KEY LIME CHICKEN

Steps:

• Marinate chicken in a glass dish with the key lime juice, fresh garlic and ginger-cover and let stand 2 hours turning once.
• Remove chicken and reserve marinade.
• Mix flour, ground ginger, garlic, salt and pepper.
• Heat oil over med-high.
• Dredge chicken in flour mixture and brown in oil.
• Transfer to a 9x13 casserole dish.
• Pour reserved marinade over chicken along with the broth.
• Sprinkle brown sugar on top and bake for 30 minutes in a 375° oven.
• Do not let broth totally evaporate.
• Remove to a serving platter and pour remaining broth over chicken.

BASIL LIME HONEY GINGER GRILLED CHICKEN

Steps:

• Place the first 4 ingredients in a large bowl mixing together, add chicken and marinate for 1 hour.
• Heat grill to medium high.
• Remove chicken from marinade shaking of excess; place the marinade in a small pot and bring to a boil then simmer stirring often.
• Meanwhile place chicken on hot grill and grill for 3-5 on each side.
• Remove chicken when 165° to 170°F cook until juices run clear. Sit for 10 minutes before slicing.
• Mix 1/2 the heated sauce into the rice.
• Plate chicken on some sauce serve with sliced fanned out mango, rice and a veggie of choice.