The past couple of weeks have been the busiest around camp Chi Wulff as we’ve seen in 6 or 7 years.
The overwhelming majority of said busyness has been really good stuff, even considering that today is the traditional ‘tax day’ that all Americans look forward too. (Never mind that this year’s ‘tax day’ is actually Monday the 18th.)
Even She Who Must Be Obeyed has been down in San Antonio for a company meeting this week, enjoying margaritas and the fine dining and people watching along the River Walk. As great as the Tex Mex platters can be, it’s always good to get back home.
Crowded schedules tend to seriously dampen our kitchen creativity. There was time a few days ago to smoke a brisket that we could graze from for several days (brisket tacos and chalupas are the way to go), otherwise pickin’s have been a little slim around here for the past few days.
Yesterday we needed something quick, easy and delicious.
HLC Chicken to the rescue – HLC in this world stands for Honey – Lime – Curry Chicken and damn is this a good one. Prep time is less than 10 minutes then it’s into the fridge to marinate and then a quick grill and you’re ready to go.
The keys to greatness for this recipe: fresh lime juice, toast the curry until fragrant beforehand and don’t overcook the chicken on the grill.
1 tbs fresh ground black pepper
2 tbs curry powder, toasted
2 limes, juiced
1/3 cup honey
1/4 cup olive oil
4 split chicken breasts
Make the marinade. Mix all of the ingredients together (except for the chicken breasts, of course), stir well. Dredge the chicken breasts in the marinade and place in the fridge for 12 hours (overnight); turn the breasts a couple of times.
Grill the chicken. Heat the grill to medium-high; oil the grill well. Shake the marinade from each breast and grill for roughly 7 minutes a side or until done.
Serve ‘em hot. Incredible as a stand alone entree and makes a powerfully tasty sandwich. We had ‘em on a salad last night with a citrus based vinaigrette – wow.
Enjoy.
Tags: Friday Feast
