Tuesday dinner: Honey-lime chicken breasts

We’re going to try a new format for the recipes. We’ll start with a little bit of babbling, touch on what worked and what doesn’t, and then drop in the recipe. This way, we can cut back on the stream of consciousness that kicks off so many of these pieces and focus a little more on the food.

My hope is that this focuses me a little more on the topic at hand. I’ve noticed that I wander a little bit (okay, a lot). It adds some personality and color to an otherwise boring recipe, but holy hell, even I get sick of hearing myself talk after a while.

So, let’s call this the end of the babbling and move on to…

What worked: The grated lime zest, honey and soy sauce make for a potent combination. The bitter lime, salty soy and sweet honey complemented each other perfectly.

What didn’t: My chicken. I’ve complained about this before and one would think I’d learn from my own mistakes on this account. Apparently Wegmans loads its chicken with saline solution to assist with freezing. The problem is that when you cook the chicken, the saline cooks away and the chicken shrinks. Take a look at the final product. They are like little pigeon breasts.

Will it make another appearance? Maybe. Certainly the honey-lime-soy combination will. I might go with a little cilantro next time and use it with shrimp or swordfish.

Honey-lime chicken breasts
By Jared Paventi

  • 2 tbsp. soy sauce
  • 1 tbsp. honey
  • 1 tbsp. olive oil
  • Juice and zest of two limes
  • 2 cloves garlic, minced
  • 2 boneless, skinless chicken breasts

Combine soy sauce, honey, olive oil, lime juice and garlic in a small bowl and whisk together to emulsify. Add chicken breasts to a zipper bag and pour marinade over the top. Refrigerate and marinate overnight.

Preheat your grill on high heat. Reduce one half of the grill to medium heat and cook the chicken eight minutes each side.


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