But don't get too excited- between running after a toddler and running a catering business, finding time to recipe test and post on the blog has been scarce. For the next few weeks, however, I am on vacation (not from the toddler, just the catering) and I will be trying my hardest to fit this blog back in my life. First up is this yummy and juicy grilled chicken. My husband and I joined the no/low carb craze a few months ago (you know, the trend I use to make fun of and NEVER thought I would join) and so there has been lots of protein and veggies in our lives. Finding new and yummy ways to make chicken (our main protein) is often daunting but with the grill up and running I am loving experimenting with different chicken marinades. I know cilantro is controversial, I used to be on the "it tastes like shampoo" side too, but now I just love it- if you hate it you can just use all parsley instead. Lots of great lime flavor, some heat from the chili flakes and a little sweetness from some honey. All leftovers will be used for my southwestern cobb salad tomorrow- can't wait!
For the chicken:
5 boneless chicken breast (skin on or off)
3 cloves garlic
zest of one lime
juice of two limes
1/4 cup loosely packed parsley leaves
1 cup loosely packed cilantro
1/2-1 tsp red chili flakes (depending on how spicy you want it)
1 Tablespoon honey (or maple or agave)
1/3 cup olive oil
salt and pepper to taste
Combine all the ingredients except for the chicken into a food processor and pulse a few times until everything comes together and is chopped well. Place the chicken and marinade into a ziplock bag making sure the marinade is coating the chicken well. Let the chicken marinate 3-4 hours. Grill over medium high heat for 5-6 minutes per side (depending on the thickness of the breast).