Pepper-Lime Chicken

You know those little rights of passages that happen when you’re becoming an adult?  Living on your own for the first time, grocery shopping, paying utility bills, hosting a dinner party, etc…

I remember when my mom mailed me the Better Homes and Garden Cookbook.  I was living in Colorado, fresh out of college and learning how to cook for myself.

It was a big moment.  (Fast forward 5 years later.)

Last week I decided to dig into this massive cookbook and find some new, fun recipes to try.

I came across Pepper-Lime Chicken (page 467).  This was a great marinade, packed with flavor.  I served my chicken over a fresh, green salad.

This is a great meal for summer.  Light, healthy and flavorful.

Enjoy! 

Here’s what you’ll need:

• 6 skinless, boneless chicken breast halves
• 1 tsp finely shredded lime peel
• 1/3 cup lime juice (really only need 1 lime)
• 1 tsp dried thyme or basil, crushed
• 1/2 tsp coarsely ground black pepper
• 1/4 tsp salt
• 2 cloves garlic, minced
• bottled salsa (optional)
• lime wedges (optional)

Place chicken breast halves in a resealable plastic bag set in a shallow dish.  For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic.

Stir together.

Pour over chicken; seal pag.  Marinate in refrigerator for 30 minutes.

You can cook your chicken 1 of 2 ways.

1. Grill chicken (what we did).  Grill over medium heat 6 minutes on each side – or until no longer pink.

2. Broil Chicken.  Start by preheating your broiler.  Drain chicken, reserving marinade.  Place chicken on the unheated rack of a broiler pan.  Broil 4 to 5 inches from the heat about 6 minutes, or until light brown. Turn chicken and brush lightly with reserved marinade.  Discard any remaining marinade.  Broil for 6-8 minutes more or until chicken is no longer pink.  If desired, serve with salsa and lime wedges.

While the chicken is cooking, make your side fixins.  I chose to make a salad.

Once chicken is cooked, let it sit for a couple of minutes.  I chose to cut my salad into small slices and then put them on top of the salad.

Pepper-Lime Chicken
(Recipe from Better Homes and Gardens Cookbook) 

• 6 skinless, boneless chicken breast halves
• 1 tsp finely shredded lime peel
• 1/3 cup lime juice (really only need 1 lime)
• 1 tsp dried thyme or basil, crushed
• 1/2 tsp coarsely ground black pepper
• 1/4 tsp salt
• 2 cloves garlic, minced
• bottled salsa (optional)
• lime wedges (optional)

Place chicken breast halves in a resealable plastic bag set in a shallow dish.  For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic.  Pour over chicken; seal pag.  Marinate in refrigerator for 30 minutes.

You can cook your chicken 1 of 2 ways.

1. Grill your chicken.  Grill over medium heat 6 minutes on each side – or until no longer pink.

2. Broil Chicken.  Start by preheating your broiler.  Drain chicken, reserving marinade.  Place chicken on the unheated rack of a broiler pan.  Broil 4 to 5 inches from the heat about 6 minutes, or until light brown.

Turn chicken and brush lightly with reserved marinade.  Discard any remaining marinade.  Broil for 6-8 minutes more or until chicken is no longer pink.  If desired, serve with salsa and lime wedges.