This post is sponsored by De Nigris Italian vinegars.
Unless you are living in the Alaskan tundra or you have a device that heats up your car overnight in your garage, then year-round grilling is a thing.
We employ our trusty gas grill when the frogs are croaking as well as when the snow hushes all sounds of outdoor life. It is an extension of our kitchen and an easy excuse to bundle up and huddle by the “ahem” fire. It brings life to our foods and there is a simple joy when hearing meat or vegetables sputter and spit over open flame.
We had family houseguests this weekend and we over-purchased chicken breasts thinking that the usual crowd would show up. Alas, we were short seven guests and therefore we were five chicken breasts overstocked. No worries. Tonight we decided to grill up the extra meat and have dinner prepared for several more days for the two of us. I had a fierce craving for something with a sweet + savory twist. Besides, my doctor gave me a shot of steroids to combat a run-in with poison ivy and he warned me, “your appetite may increase for the next few days.” Now, I have plenty of food ready and waiting.
Appetite, bring it.
This grilled chicken dish incorporates sweet with the addition of honey, bitter with lime and cilantro, and finishes with a blend of both sweet and savory with the apple cider vinegar. I think you’ll love it.
GRILLED HONEY-GLAZED CHICKEN BREASTS
Serves 4 super-hungry adults or 6-8 normal adults
1 tablespoon extra virgin olive oil
2 minced garlic cloves
2 tablespoons lime juice
¼ cup chopped fresh cilantro
2 tablespoons Dijon mustard
¼ cup honey
½ teaspoon sea salt
¼ teaspoon black pepper
1 pinch red pepper flakes
½ teaspoon chili powder
4 boneless skinless chicken breasts
Mix all of the ingredients in a large bowl and submerge the chicken breasts. Marinate for thirty minutes.
Heat gas grill to 400-450 degrees.
Grill chicken approximately 5-10 minutes each side, basting within leftover marinade until the thickest part of chicken registers 165 degrees.
Remove from heat and wrap in aluminum foil to rest for ten minutes. Serve.