Another winning recipe from Iowa Girl Eats! I just love her website – so many great recipes and ideas. I have no idea where she gets the time?
I made her chicken pretty much copycat. For her side, instead of rice, she used a lightened up version using riced cauliflower. I love this idea and tried something similar, but it still needs tweaks before a recipe is posted.
Key West Grilled Chicken slightly adapted from IGE – her recipe also featured a mango salsa which isn’t my thing, but does look delicious
1/4 cup soy sauce
3 Tbsp. honey
2 Tablespoons vegetable or canola oil
3 Tablespoons fresh lime juice (1-2 limes worth)
3 garlic cloves, crushed
1/2 jalapeno, seeded
1/4 cup fresh cilantro
2 green onions, trimmed and cleaned
4 chicken breasts
For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeno, cilantro and green onions. Squish to coat chicken in marinade, then refrigerate overnight. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.
I love this photo of all the greens and whites. By the way, this smelled amazing chopping all of this up.
I let it marinade overnight. I also grilled the jalapeno that was placed in the baggie to serve on the side. I like some heat!
Such a great summer dish!
This was so super moist, sweet, salty and a bit of spice. A perfect mix of flavors.
Winston is never far away. Ha!
Oh and hello! I chopped my hair even shorter. Who knew it could go shorter. Don’t mind that one part sticking straight up. Enjoy this chicken recipe!