I don’t know about you, but I’m seriously all about the quick + easy BBQ dishes lately. Might have something to do with this crazy California heat?
I’ve got a keeper for you today! Honey lime chicken.
I always call it a success when dinner is devoured by all and the clean up is a breeze! Can I get an Amen?!?! It’s easy on the eyes too!!
Honey Lime Grilled Chicken Thighs //
The marinade consists of some of my fave ingredients…..honey + lime + cilantro. It comes together so easily. I make it the night before and pop it in the fridge.
I’ve been on a thigh kick lately. Maybe it’s that dark meat? Maybe there is so much flavor packed into these thighs and they stay moist? Even Bobby Flay says that thighs are the most flavorful part of a chicken and if given the option, he’d pick thighs…every time.
Either way, we’re diggin them at our house.
Bon appetite friends + Happy Grilling!
Here’s what you’ll need:
- 2 lbs boneless skinless chick thighs
- 1/4 cup lime juice
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Here’s what you do:
In a bowl combine all ingredients (minus the chicken) combine well.
(if your honey is real thick, stick it in the microwave for 10 seconds and stir, that should do the trick)
Place chicken in a large ziplock and pour marinade over the top. Seal and refrigerate overnight.
When ready to grill, place chicken thighs over medium-high heat. Grill each side for about 4-5 minutes or until cooked through.
Veggie Bundles //
I’ve been making these for a few years now. Bay loves them. I can sneak just about any veggie in that bacon bundle of goodness and guarantee she wont dissect out the ones she doesn’t love. She gobbled up the squash (her least favorite) and didn’t even question it once. Score!! I mean, wrap bacon around anything and I’m game too 🙂
Gather your favorite veggies and trim to the same length/size.
I used green beans, yellow squash, carrots + asparagus. Anything veggie combo works.
Toss veggies with olive oil + salt + pepper.
Wrap each bundle (about 2 of each veggie) with a piece of bacon.
Lay on a foil lined cookie sheet.
Roast for about 20 minutes at 400 degrees.
So so good leftover too. I like to throw them over some mixed greens with my fave dressing and it’s lunch!
Let me know if you try out either of these recipes….it’s pretty much makes my fucking day 🙂