I made this instead of cleaning the house.
It’s Victoria Day weekend here in Canada which also means the first unofficial long-weekend of summer! Hello long days, warm nights, open windows and bbq season! I don’t know about you but the start of any new season is like a wake-up call for my senses. I get inspired to shake things up in the kitchen and try out some fresh, new flavors.
I had two packages of chicken breast in my fridge and while I could have easily grilled them and they would have tasted simply amazing because…hello…bbq…I also had a few limes and some other ingredients kicking around that got me thinking. Honey lime chili chicken – YUM! Sliced and served over a bed of fresh greens – here’s a go-to lunch or dinner in a pinch.
- 1kg - 1.5kg (about 4-6) boneless, skinless chicken breasts sliced thin
- 1/2 cup fresh lime juice
- 3 teaspoons fresh lime zest
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, minced
- 2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon chili powder (or to taste)
- If not using pre-cut thin chicken breast, clean and trim chicken breast.
- In a large bowl, whisk together the lime juice, zest, olive oil, garlic, honey, salt and chili powder.
- Add sliced chicken to the marinade and coat evenly. Cover with plastic wrap and chill for 20-25 minutes.
- In the meantime, heat the grill and lightly oil the surface.
- Toss the chicken in the marinade a few more times and then place on grill. Remove from grill once they turn golden brown and slightly charred on all sides.
- Let rest, then slice and serve on a bed of greens, or as desired.
- You can also make this recipe on an indoor skillet or in the oven. Preheat oven to 400F and cook for about 20-25 minutes or until cooked through and golden.