By Ginna Parsons/NEMS Daily Journal
Just before Spring Break began, I found a recipe for Grilled Lime Chicken that I wanted to try while my husband and I were off work. But the awful weather we had that week didn’t allow much of a chance for grilling.
So the first pretty day we had last week, I dug out the recipe and Charlie fired up the grill.
The marinade for this chicken is divine. When I was putting the ingredients together, the whole kitchen smelled good – citrusy and savory all at the same time. I wanted to just turn up the bowl of marinade and drink it.
The yellow rice – I used a package of Mahatma – was especially good and a nice change from white or brown. For some reason, I never think about cooking yellow rice, but it certainly is pretty as well as tasty.
Charlie cooked the chicken to perfection and we placed it atop the rice and served some steamed broccoli on the side. All four of us made happy plates, although some of us were happier than others.
Son Patrick thought the rice was a little gloppy (his word, not mine), so when typing the recipe below, I cut back on the amount of butter and lime juice that was in the original recipe.
This would be a perfect meal for Cinco de Mayo – May 5 – which also happens to be my birthday. It will be the ninth time we’ve celebrated my 39th!
Grilled Lime Chicken
2 tablespoons extra virgin olive oil
8 tablespoons fresh lime juice, divided
1⁄2 teaspoon chili powder
1⁄2 teaspoon ground turmeric
2 teaspoons dried rosemary leaves, crushed
2 cloves garlic, minced
Salt and pepper to taste
4 boneless, skinless chicken breast halves
1 tablespoon butter, melted
2 cups cooked yellow rice
Prepare the grill. Blend oil, 6 tablespoons lime juice, chili powder, turmeric, rosemary, garlic, salt and pepper in a ziptop bag. Add chicken and marinate until ready to cook, at least 2 hours, turning the bag occasionally. Grill marinated chicken on one side for 8 minutes. Turn, once more, baste again and cook 2 minutes longer. Remove chicken from grill. Combine remaining 2 tablespoons lime juice and butter, heat until warm, and drizzle over cooked rice. Top with chicken breasts.
Ginna Parsons is the Daily Journal’s food/home/garden editor.