Grilling in Spring
When the sun is shining outside and the first glimpse of Spring is in the air, I find myself doing everything possible outdoors. We grill and smoke meat year round but it is more difficult to maintain your temperatures in the Winter months, so we tend to do more outdoor cooking in Spring and Fall. A few years ago I bought an egg style smoker from SAM’S CLUB. (https://youtu.be/0bqRzD_BVVE) It’s designed like the Big Green Egg but it cost 1/2 the price and it came with a stand so I thought we would at least give it a try. We have really enjoyed this style smoker/grill. It uses the lump charcoal, so depending on how long you are smoking meat, you usually have a good amount left for the next grilling day. It is easy to use too!
Today I am going to share a very simple recipe for Grilled Cilantro Lime Chicken. I like to use bone in Chicken Breast on the grill because it is not going to dry out like a boneless chicken breast. If you must use boneless, please take time to pound the chicken out into an even thickness- I usually pound mine out to 1 inch. Here is a video to show you how- How to Flatten Meat With a Tenderizer https://www.amazon.com/vdp/58962c1628664c99b1ef90c7714a7bbe?ref=cm_sw_em_r_lb_dt_FEcbLRJfu91Tw. This insures that the chicken will cook evenly. If you have an air-fryer, this recipe is great to use on boneless chicken breast in the air-fryer. My go-to side dish for this is black beans and garlic-cheddar rice. I love to make black beans in my Instant Pot but when I am short on time, I use canned black beans. Adding some fresh cilantro and garlic will make them more authentic. My son Noah loves to put this dish together in a flour tortilla- it is one of his favorite dinners!
Cilantro Lime Chicken
- 1-6 Bone in Chicken Breasts (as many as you need for your family)
- Lawry's Garlic Salt
- Ground Cumin
- 1 bunch Fresh Cilantro, washed and chopped
- 3-4 Limes, thinly sliced
- Prepare the Chicken Breast by washing and patting dry with clean paper towels. Lightly salt the Chicken Breast with Lawry’s Garlic Salt. (I often use off-brand products but this is THE best garlic salt.) Next, sprinkle ground cumin over the Chicken Breast. Top the Chicken Breast with fresh chopped Cilantro and 2 slices of Lime. Place on a prepared grill/smoker at 300 degrees for 30-40 minutes (turning halfway through cook time) or until the meat thermometer reaches 165 degrees. Always check the temperature of the meat with a meat thermometer before serving! Serve with more fresh cilantro and lime slices.
© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.