Friday, January 22, 2010

Cilantro Lime Chicken Breast

Kris' sister lives in Arizona, I am not sure how it came up the other day when they were talking and she said something about it being nice there because they could cook out 52 weeks a year... Kris said that I still cook out all the time. I know that some of you in Southern states find it hard to believe but after I finish my fall and early winter earthy vegetable binge I am ready for spring cooking somewhere around January 7. I need food cooked on a grill!

I made one of my favorites yesterday, Lime Cilantro Marinated Chicken:

Juice from 4 limes
2 cloves of Garlic Coarsely chopped
1/2 cup Olive Oil
1/2 bunch of Cilantro coarsely chopped
splash of rice wine vinegar
1 TBS Honey
Salt and Pepper to taste

Put into a Ziploc bag with 2-3 Chicken Breasts and let marinade overnight. When it is time to cook scrape the snow off your grill, break the ice off of the propane tank and fire it up.

Oh God, food that tastes like summer... I have missed you so. Kris and I were talking while we were eating, I have over marinated food in the past and it can get kind of a rubbery funny texture, but this particular mix worked well for a 26 hour soak.

The side dish pictured is Cilantro Lime Orzo... It didn't turn out so well, one of the Chefs that I work with makes a Lemon Basil Orzo that almost makes me cry when I have it, I thought I would try a variation on that. I guess back to the drawing board.


  1. Where are you from Bryan? I grew up in New England and my family grills year-round too. There nothing like listening to the crunch of snow under your feet while smelling BBQ in the air.

  2. The Chicago Suburbs we have about 8 inches of snow on the ground that has been around for about a month. I enjoy cooking out in the winter... Nothing like it.

  3. Gee this brings back memories of my life in Evanston, love seeing the snow around the barbie!
    How did you cook the orzo?