Before I post the recipe I would like to share an actual conversation from the Warmaths.
"Thomas, if we have a couple girls first you're going to have a lot of children because we'll just have to keep going until we get some boys."
"Ok."
"We could just give the oldest girls to my mom and your mom if the house got too full."
"Or you could trade one for Noah."
"That is a great idea. I should text Amelia..."
This recipe is doubled to make 6 chicken breasts. We usually just make 4 at a time.
4 Tbsp. light brown sugar
3 tsp. chili powder
2 tsp. unsweetened cocoa
1/2 tsp. ground cumin
1/2 tsp. fresh ground pepper
3 tsp. salt
3 lbs. or 6 skinned and boned chicken breasts
4 limes
4 tsp. honey
2 avocados
1 1/2 cups grape tomatoes, quartered
1/2 cup chopped red onion
8 tsp. fresh cilantro
Lime juice
1. Preheat grill to 350 or 400 degrees. Stir together brown sugar, chili powder, cocoa, cumin, pepper, and 1 tsp. salt in small bowl. Rub chicken thoroughly on all sides.
2. Grate zest from limes for 2 Tbsp. (I usually give up on this part way before 2 Tbsp.) Squeeze 4 Tbsp. lime juice (I usually use some from a bottle and whatever I can eek out of the limes I zested.) Whisk together honey, lime zest, and lime juice. Add avocado; toss to coat. Stir in the quartered grape tomatoes, red onion, cilantro, and 1.5 tsp. salt.
3. Grill chicken, covered with grill lid, 5-6 minutes on each side or to 165 degrees. Garnish with salsa.
We like to have corn and sweet potatoes with it for a very colorful/flavorful meal. One of my favorite things about it is that Thomas can do the chicken while I do the salsa so it doesn't take long to prepare. This recipe brought to you by Southern Living. Approved for the blog by Mom and Dad on their Fort Worth visit.
Big CONGRATS to Michelle!
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