Thursday, June 3, 2010

Honey-Lime Chipotle Chicken

It's been a bit too long since my last post. However, I have started Weight Watchers again for the umpteenth time, and decided to do a little experiment on the grill. The first recipe is for the marinade; I daresay it would be delicious on pork as well as chicken. The second is one version of a salad; and let me assure you that it's divine. I used some of the reserved marinade as a dressing, but a simple vinegar-and-oil treatment would also be tasty.

Chipotle powder adds a smoky heat; use more or less to suit your personal preferences.

Honey-Lime Chipotle Marinade

2/3 c. lime juice
1/4 c. honey
2 tbsp. olive oil
1 tbsp. chipotle pepper powder

In a small bowl, whisk all ingredients until well blended.

To marinate chicken, trim 3 lbs. boneless skinless chicken breasts and put them in a gallon-size ziploc bag. Pour in half of the marinade. Seal the bag and spread chicken evenly. Refrigerate two hours to overnight, and turn at least once to ensure marinade spreads evenly. Grill over medium-high heat, basting frequently with half the remaining marinade, until juices run clear.

Honey-Lime Chipotle Chicken Salad

1 boneless skinless chicken breast, grilled and marinated
2 tbsp. Honey-Lime Chipotle Marinade
1 medium tomato, diced
1 kiwifruit, diced
1 scallion, chopped
2 c. baby spinach or other greens

Combine all vegetables. Top with chicken and marinade. Serves 1.

1 comment:

Blaine said...

this food is making me hungry.