1-9-12: What's for Dinner

Tonight we had Lime-Honey Glazed Chicken, Roasted Potatoes, and Salad with homemade French Dressing.

All of it tasted great.

This recipe calls for marinating for 2 hours. Well I didn't do that. I have a season all Tupperware container and shook it up real good (it tenderizes at the same time) and then I let it sit in the refrigerator for around 20 minute (while oven preheated) and then I shook it up real good again. Instead of grilling it I baked it on a broiler pan. So even with my adaptions it turned out great, but I can't wait to taste it grilled.

Lime-Honey Glazed Chicken

8 servings

Active Time: 30 minutes

Total Time: 3 1/2 hours (including 2 hours marinating time)

Ingredients

• 6 Tablespoons honey
• 6 Tablespoons reduced-sodium soy sauce
• 2 teaspoons lime zest
• 6 Tablespoons lime juice
• 1 teaspoon crushed red pepper
• 4 6-oz chicken thighs (skinned and trimmed of fat)
• 2 12-oz boneless, skinless chicken breast (cut in half cross wise)

Preparation

1. Mix honey, soy sauce, lime zest, lime juice, and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
2. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400 degree F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degree F).
3. If using a gas grill, turn off one burner (leaving 1 - 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.
4. Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8-10 mins.
5. Rotate chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until instant read thermometer inserted into the center of the meat without touching bone registers 165 degree F, 10 - 20 minutes more.

**I flipped the chicken after the initial 25 minutes, then flipped and glazed, then I cooked for 10 mins, flipped and glazed. Then I cooked another 10 minutes and it turned out PERFECT.

Roasted Potatoes
Ingredients

• 4 large potatoes
• Extra Virgin Olive Oil
• Salt, Pepper, and Thyme

Preparation

1.  Rinse and cut potatoes length wise about 1/2 in thick. Place onto an ungreased cookie sheet, drizzle with EVOO, sprinkle with salt, pepper, and thyme. Mix to coat well.
2. Bake at 400 degree F for 30 - 45 minutes until brown.

**I baked them with the chicken.

French Dressing
Ingredients
1 1/2 cup oil (it called for veggie, but I used canola)
1 cup ketchup
3/4 cup sugar
1/2 cup vinegar (I used apple cider vinegar)
1 small onion, diced (I used about 1 Tbsp onion powder)
1 teaspoon lemon juice (I didn't have any so I used lime juice)
1 teaspoon paprika
1/2 teaspoon salt
Preparation:

1. Whisk all ingredients together, until well mixed. (I made half the recipe and used my Tupperware quick shake with the blender wheel, it worked great)
2. Serve over your favorite salad.