Sunday, April 29, 2012

Key West Chicken

 

 

This is my absolute favorite way to eat grilled chicken. It is moist, tender…and full of sweet citrusy flavor. I also like to slice it up and add it to a salad with mango slices, green onions and lemon-lime vinaigrette.

Is your mouth watering yet? Haha!

 

 

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Key West Chicken

 

4 organic boneless skinless chicken breasts

1/3 cup non-GMO soy sauce

2 tablespoons non-GMO canola oil

2 tablespoons raw honey

2 cloves of garlic, minced or crushed

The juice of 1 small lime

 

Pound chicken breasts to even thickness (about 1/2 inch). Combine marinade ingredients in a shallow baking dish and whisk together. Add uncooked chicken. Let marinate in the refrigerator for at least 6 hours for best flavor. Grill until no longer pink and juices run clear.

 

Printable Version

 

 

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I poke holes in mine to let that delicious flavor seep into the chicken.

 

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My husband will not use a gas grill. So…our meat gets a tad overdone sometimes…

 

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See…a little on the charred side. This rarely happens, but it would of course when I wanted a pretty picture for you all to see.

 

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I added Mexican Bean Salad and fresh organic greens, topped with our favorite homemade dressings, to complete the meal.

Crank up the Jimmy Buffet, and enjoy a very yummy summer supper!

(Changes in Latitude, Changes in Attitude came on my Sirius while I was mixing the marinade…It was VERY appropriate!)

 

Jessie

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