Fiscal Responsibility

Grilled Chicken Breasts

I concocted this recipe with Charlie one day when we were tired of barbecue sauce. It's perfect for that spring evening when you want to fire up the grill (of course being from California, we grill all winter long, but you get the picture. If you're less adventurous, you can always broil them).

4-6 boneless, skinless chicken breasts
3-4 limes, juice of (reserve squeezed limes for marinade)
2 TB honey
1 6 oz. can pineapple juice
2 tsp. ground coriander
4 TB coarsely chopped fresh cilantro
2-3 cloves garlic, pressed or finely minced

Stir lime juice into honey, mixing thoroughly. Add the pineapple juice, coriander, cilantro and garlic. Reserve 1/2 Cup of the marinade to use as a basting sauce. Marinate the chicken in the rest of the mixture, adding the squeezed limes for more flavor, for a minimum of 1 hour, but even better overnight.

Grill the chicken over hot coals until done, about 25-30 minutes. Baste with the 1/2 Cup of reserved marinade.

I often serve with a fruit salsa-I make mine with 1 mango, 1/2 fresh pineapple, 1/2 purple onion, 1 finely chopped jalapeño pepper, 1 TB coarsely chopped cilantro and a dash of cayenne. Best made the day before.

Prep. time: 5 minutes plus time to marinate
Cooking time: 25-30 minutes
Serves: 4-6

Article:
Harry Zeeve: Page 1 - Page 2 - Page 3
David Walker: Page 1 - Page 2
Alison Acosta Fraser: Page 1 - Page 2 - Page 3
Belle Sawhill: Page 1 - Page 2 - Page 3
Chris Swann: Page 1 - Page 2 - Page 3
Carl Tannenbaum: Page 1 - Page 2 - Page 3

vol3 issue5, 2009

Fiscal Responsibility

Grilled Chicken Breasts