Thank you to everyone for all the support you have shown regarding our blog.  Starting something like this is kind of nerve racking, but what the heck.  You only live once.  Right?

We were originally going to post a recipe about a fabulous ice cream pie that Rhonda wanted to make this weekend, but reality kicked in and we had to make dinner for our family. Go figure.  As we were preparing dinner, we realized that the grilled chicken recipe we were making fit the criteria for our blog. Easy. Tasty. Fresh! You will have save room for pie in the next post!

Years ago before Pinterest, Rhonda actually had to rip recipes out of magazines or print them off the computer as she found them.  This is a recipe that we adapted from either Southern Living Magazine or Better Homes and Gardens years ago.

First you make the marinade.  The marinade contains ½ cup of blue agave tequila.  We prefer to use Corralejo Reposado.  It is important to choose good quality tequila because you are putting it in the marinade for the flavor.  We are planning a post soon to explain the differences in tequila quality.

Next the recipe calls for you to add in ½ cup of untoasted walnut oil.  However, we can never find untoasted walnut oil.  See criteria #1 above.  Rhonda is a busy mom with a full-time career.  If an ingredient is too far off her little quadrant of stores that she visits most, then she will not buy it.  We can find roasted walnut oil.  It is in our Kroger in the cooking oils section.  It is usually on the top shelf.  Oddly enough, we have also seen the roasted walnut oil at Home Goods in the kitchen and food section.  If you can’t find the walnut oil, you can use regular cooking oil.  We have substituted cooking oil before when we were in a pinch.  It just doesn’t add any flavor.

Then you will add ½ honey, ¼ fresh squeezed lime juice and 1 tsp of finely shredded peel, 1 tsp kosher salt.  Mix all of this together.

Place your chicken breasts into a gallon Ziploc bag.  Rhonda always puts the bag in a bowl or pan before placing in the fridge to prevent accidents.  The recipe originally calls for 12 chicken drumsticks instead of chicken breasts.  We have made the drumsticks and they are tasty.  Our family prefers white meat over dark meat, so we only make the drumsticks occasionally.  Leave the chicken to marinate for at least 4 hours.

When you are ready to grill, place the chicken on a medium heat grill.  Cook indirectly to the flame and turning once half-way.

Garnish with fresh cilantro. Yummo!  The chicken is juicy with a sweet and tangy flavor.  We would love to hear from you if the Corralejo Honey Lime Chicken makes it to your table this summer!

Corralejo Honey Lime Chicken

Prep 15 min

Marinate 4 hours

Grill 20 minutes

1/2 cup blue agave Corralejo Reposado Tequila

1/2 cup roasted walnut oil

1/2 cup honey

2-3 limes (1 tsp finely shredded peel plus 1/4 cup juice)

1 tsp. kosher salt

4 chicken breasts or 12 chicken drumsticks

fresh cilantro

1.  For marinade, in bowl whisk together tequila and oil.  Whisk in honey, lime juice, peel and salt.  Cover and refrigerate marinade for up to 2 days.
2. Place chicken in self-sealing plastic bag in shallow dish.  Add marinade; seal.  Refrigerate 4-8 hours turning occasionally.  Drain and discard marinade.
3. Place chicken on medium heat grill.  Adjust for indirect cooking.  Turning breast over once half-way through cooking.
4. Garnish with fresh cilantro and serve.

Cheers!

Rhonda and Craig