Wednesday, August 4, 2010

Chili Lime Marinade

Ah, I'm back. Yesterday was crazy - getting up at 3:30 am to fly back home and landing in Denver before 7:30 am. I felt very productive but also really tired. So after driving home, I took a nap and spent most of the afternoon watching tv so I wouldn't have to move. It was delightful.

Anyhow, this is a recipe I fully intended to share with you before I headed out to Nashville. But all the packing and cleaning took more time then I had planned. Oh well.

Better late than never, right?

In a bowl, combine minced shallot, lime juice, lime zest, chili powder, and a touch of salt.

Whisk in vegetable oil.

Add your chicken or steak. Toss to coat thoroughly in marinade. Refrigerate for an hour so the flavors can really soak into the meat.

If you go the chicken route like me, you can use any kind of chicken pieces you like. Legs, thighs, wings or breasts. Whatever makes you happy.

Grill the meat until cooked through. 8-12 minutes per side for boneless chicken breasts.

I love grilled chicken. It makes all other chicken seem sad and unflavorful.

Chili Lime Marinade (printable recipe)
Enough to coat 4 servings of meat

1 shallot, minced
2 tsp. chili powder
1 lime, zested and juiced
Pinch of salt
2 tbsp. vegetable oil

Steak or chicken pieces (breasts, thighs, legs, wings)

In a large bowl, combine shallot, chili powder, lime juice, zest and pinch of salt. Drizzle in vegetable oil while whisking.

Add chicken pieces. Let marinade for at least one hour in the fridge.

Grill meat until cooked through.

1 comment:

  1. Glad you're home but sad that we didn't get to see you. I did see pictures of you looking mighty happy to get that new nephew in your arms, though. Maybe next time.

    Keep cookin'.


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