Weekend Cooking: Grilled Marinated Lime Chicken

Welcome to Weekend Cooking everyone. Hope you have had an enjoyable one so far. I have a wonderful chicken recipe to share with you to day from Provisions and Politics: Recipes Honoring First Lady Sarah Childress Polk.

This would be a wonderful recipe to cook out on the grill during the summer months, but it cooked up just as well on the grilling pan in our kitchen.

Polk White House Dessert Plate

First, a little historical tidbit about Sarah Polk – did you know that she curbed drinking at White House dinners? Many people mistakenly believe that drinking was banned, but this isn’t quite correct. She prohibited the drinking of hard spirits but wine was still allowed with dinner – and they kept quite the stocked wine cellar too!

Grilled Marinated Lime Chicken
Serves 6

Ingredients:
6 small chicken breasts
½ cup packed brown sugar
¼ cup cider vinegar
Juice of 1 lime
Juice of ½ large lemon
3 Tablespoons sweet course grain mustard
1 ½ teaspoons salt
3 medium garlic cloves, crushed
6 Tablespoons olive oil
Pepper to taste

Directions:
1) Mix brown sugar, vinegar, lime juice, lemon juice, mustard, salt, and garlic in bowl. Whisk in the olive oil and pepper. Place marinade and chicken breasts in a large zipper bag or bowl, turn to coat, cover, and refrigerate overnight or 8-12 hours.
2) Drain marinade from chicken and let stand at room temperature for 15 to 30 minutes. Grill the chicken until cooked through, turning once.

This chicken came out perfect. Since we were cooking our chicken indoors, we hammered it out thin so it would cook a little faster. The taste was just slightly sweet and it made a nice glazed outside to the chicken. We served it over rice and garnished with a little oregano. Wonderful chicken marinade that I would make again and again.


Weekend Cooking is hosted by Beth Fish Reads. Any post remotely related to cooking can participate.





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