Isn't it fascinating the way social media changes the way we learn and discover things? Following Snookie on Twitter may not be the type of learning you want to foster, but Pinterest and the blogosphere open up a whole host of new material- recipes to try, books to read, DIYs to attempt. I love the creativity and adventurousness of others! For a long time I personally resisted Pinterest food pinning because they weren't trusted sources, but now the food board is probably my biggest or my most used board and I'm slowly working my way through recipes I've pinned and will share them here.
Today's post is Key West Grilled Chicken (no longer pinned), and as the unofficial end to summer has passed and the days shorten, our grilling days may be numbered, but this one is a good recipe to have in your repertoire. I doubt it'll ever be a superstar, but it's a good base marinade to have on hand, and if you're the deviant type who plays around with recipes, you will find lots of ways to tweak this one. I made it pretty much as is, except that I used chicken thighs rather than breast meat. It's also an affordable recipe, coming from grocerybudget101.com. Next time I'm adding some spice to the marinade- both Drew and I agreed that a little heat from crushed red pepper or cayenne would benefit this.
Aside from its baseline goodness and adaptability, the recipe is quick and affordable. From fridge to plate in less than an hour, and that includes marinating time!
Key West Grilled Chicken
from this site
3 tablespoons soy sauce
2 Tbs. honey
1 tablespoon vegetable oil
Juice of 1 Lime
1 teaspoon minced garlic
4 skinless, boneless chicken breast halves
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic. Cover and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, as are pictured, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.
Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides. For variation, try marinating shrimp, (which will take 2-4 minutes to grill in all!)