Grilled Chicken and Wives

Today is the 3rd Sunday of September. While Sundays are traditionally reserved for families as a whole (at least back in the day), today is extra special. It’s Wife Appreciation Day.

Marriage is a series of checks and balances. Every day married couples do things for one another. At times it is with full thought and careful planning (an anniversary, birthday or other day of significance) while other times doing for one another unfolds naturally. Preparing a favorite meal, saying thank you or giving a gentle squeeze that conveys “I’m here for you” are ways of expressing the love and appreciation between a husband and wife. It’s the magic of an unspoken language.

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Marriage is also team work. When it comes to meal preparation, Hubby and I make a great team. He is the grill master, I am the prep cook and together we enjoy the fruits of our labor. What better way is there to show your appreciation for your wife than to grill up something delicious?

Enjoy!

Grilled Chile-Lime Chicken
2 small Limes
2 Garlic Cloves
1 small Jalapeño Pepper
2 tablespoons Cilantro
1/4 cup Olive Oil
1/4 teaspoon Sugar
1/2 teaspoon Salt
4 boneless Chicken Breasts

Zest limes into a glass bowl. Cut limes in half, squeeze juice into the bowl. Peel and the mince garlic, add to the bowl. Stem, seed and finely mince jalapeno. Add to the bowl. Mince Cilantro, add to the marinade. Whisk in olive oil, sugar and salt. Continue to whisk until the sugar has dissolved. Set aside.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

Note: If you have the skills and don’t want to take out your frustration on a cold piece of raw chicken, butterfly through the breast to create 2 thin breasts from one plump breast. If still not fully even, flatten with mallet to finish the job.

Lay chicken in a glass dish. Pour marinade over the chicken. Turn chicken several times to coat well in the marinade. Cover dish; refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut.

Delicious with Rice Pilaf and Green Beans for a great family supper.