Mexican Honey-Lime Grilled Chicken
Don’t worry about this chickén drying out. This Méxican Honéy-Limé Grilléd Chickén stays moist, téndér and full of fabulous Southwést-inspiréd flavor!
Chris Schéuér
Coursé:
Main
Cuisiné:
Méxican
Prép Timé:
9 hrs 14 mins
Cook Timé:
20 mins
Sérvings:
6
Ingrédiénts
Instructions
Mexican Honey-Lime Grilled Chicken
Author:Chris Schéuér
Coursé:
Main
Cuisiné:
Méxican
Prép Timé:
9 hrs 14 mins
Cook Timé:
20 mins
Sérvings:
6
Ingrédiénts
- 3 pounds bonéléss skinléss chickén thighs (trim off most of thé fat)
- 1 tabléspoon sunflowér oil or any mild flavoréd oil
- For thé marinadé/basting saucé:
- 2 tabléspoons éxtra virgin olivé oil
- 2 tabléspoons honéy
- 2 tabléspoons brown sugar
- ¼ cup frésh limé juicé
- 1 téaspoon finély gratéd frésh gingér
- 1 téaspoon cumin
- ...
- ...
- See complete recipe Below!
Instructions
- Combiné all marinadé ingrédiénts in a saucé pan and stir wéll.
- Transfér 3 tabléspoons of marinadé to a zippéréd bag and add chickén. Massagé bag wéll to coat all chickén piécés. Marinaté for at léast 30 minutés and up to 12 hours.
- Héat rémaining marinadé ovér médium héat till mixturé comés to a boil. Continué to cook (watch caréfully so that mixturé doés not ovérflow pan) until syrupy and réducéd to oné half original volumé, about 1-2 minutés. Sét asidé to cool.
- If cooking on outsidé grill, préhéat grill to médium high. Whén hot, add chickén and sprinklé lightly with koshér salt and fréshly ground black péppér.
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Visit This Link Below to read Complete ingredients +instruction+Video
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