Mexican Honey-Lime Grilled Chicken

Don’t let them tell you that “you can’t teach an old dog new tricks”! It just isn’t true! I’ve always been quite partial to chicken breasts, either bone-in or boneless. Every now and then, I purchase a whole chicken and roast it for a special dinner. But thighs or legs? No, definitely not. In fact, I never even give them a second glance at the market. Well, that was true until a few months ago! Thankfully, this Mexican Honey-Lime Grilled Chicken is here today because this “dog” did learn a new trick!

Ingredients

• 3 pounds boneless skinless chicken thighs (trim off most of the fat)
• 1 tablespoon sunflower oil or any mild flavored oil

For the marinade/basting sauce:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 2 tablespoons brown sugar
• ¼ cup fresh lime juice
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoondry oregano
• 3 medium cloves garlic finely chopped or grated
• 1 teaspoon kosher salt

Instructions

1. Combine all marinade ingredients in a sauce pan and stir well.
2. Transfer 3 tablespoons of marinade to a zippered bag and add chicken. Massage bag well to coat all chicken pieces. Marinate for at least 30 minutes and up to 12 hours.
3. Heat remaining marinade over medium heat till mixture comes to a boil. Continue to cook (watch carefully so that mixture does not overflow pan) until syrupy and reduced to one half original volume, about 1-2 minutes. Set aside to cool.

For full instructions please see : https://thecafesucrefarine.com

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