- 4 servings of boneless, skinless chicken breasts (if large, cut into planks)
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 3 limes worth of juice, stripping a bit of pulp out as you do so
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 teaspoon cumin
- 1/2 to 1 teaspoon chili powder
- Salt and pepper
- 1 cup uncooked Jasmine rice.
Directions:
If using larger or thicker chicken breasts, cut into smaller or thinner strips. Salt and pepper and place into cooking dish. You want to use one that will allow the marinade to pool around the chicken breasts.
Whisk together olive oil, soy sauce, honey, lime juice, minced garlic, minced ginger, cumin, and chili powder. Pour over chicken. Cover and place in the refrigerator to marinate for up to 24 hours. If a longer marinating time, turn the chicken before bedtime and then against before placing it into the oven. If marinating a shorter time, turn the chicken a few times to evenly marinate. I prepared this dish whilst cooking another so that it could marinate a full day.
Cook the chicken for 35 minutes at 350 degrees.
While the chicken is cooking, cook one cup of Jasmine rice. Allow the chicken to rest for 5 minutes before serving, pouring the marinade over the rice.
Myrtle's Note: Again, I changed the cooking time. I prefer cooking chicken at 350 degrees for a longer time than 400 degrees or higher for a shorter time. The recipe also has cayenne pepper as an alternative, but I personally believe chili powder is the choice that works with the rest of the ingredients. The ginger was also marked as optional, but who wouldn't want to include it ... as well increase the amount a bit?
I also changed this to a chicken and rice recipe because the marinade never thickened into a sauce and, thus, essentially did not really coat or strongly flavor the chicken. To me, the rice was a perfect compliment because it soaked up the sauce and allowed me to eat up all that flavor from the marinade.
Finally, I paired this with sautéd thin asparagus, cooked in olive oil and Kulp's garlic seasoning salt.
Yield: 4
Source: modified from http://hungryhannahs.wordpress.com/2012/08/03/honey-lime-baked-chicken/
