Ingredients2 medium cloves of garlic finely minced, or 1 Tbs. pre-chopped garlic Juice of 1 small (2") or 1/2 large (3") lime 2 tsp. of chopped ginger 2 Tbs. olive oil 2 Tbs. honey 2 Tbs. soy sauce (if sensitive to MSG, substitute 1/2 tsp. salt) up to 2 pounds of boneless skinless chicken breast (organic is best if you can get it) |
Directions |
1. Combine all ingredients except chicken in a non-reactive (i.e. glass or plastic) container large enough to hold all your ingredients including chicken. Stir well.
2. Add chicken, stirring to completely coat. Marinate for 30 - 60 minutes at room temperature. 3. Grill chicken at high heat, turning once and removing when cooked through. Makes enough marinade for up to 2 pounds of chicken. |
Good to know |
Bringing your meat to room temperature before cooking results in more even cooking with less chance of under- or over-cooking in portions of the meat. This is perfectly safe as long as you don't leave the meat out of the fridge for more than 2 hours (1 hour if your house is very warm).
Peeled and chopped fresh ginger is better than the paste pictured above, however it takes quite a while to peel ginger, and the paste is a reasonable substitute. Dried ginger is not a good substitute; if you don't have fresh ginger or paste, leave the ginger out. This can also be prepared as kabobs; just cut the chicken into 1" cubes. I find long skewers unmanageable at the dinner table, and prefer to buy small wooden 1/2 skewers if serving grilled chicken for a meal. If serving as an hors d'oeuvre, I use the the long metal skewers, pull the chicken cubes off onto a plate and serve with toothpicks. This marinade is also great with swordfish and pork tenderloin. Marinate pork tenderloin for up to an hour at room temperature and grill. Marinate the swordfish no more than 1/2 hour at room temperature and grill. |