Chili Lime Cumin Grilled Chicken

You can't have too many simple marinades for grilled chicken and this one is quick, easy and very tasty. A quick dip in this marinade for 15-20 minutes and another 10 or so on the grill and this is dinner in about a half hour. We serve ours with a great pasta salad or a garden salad for a quick summer workday meal off the grill.

I almost always plan to grill an extra chicken breast when using this recipe so that I can make one of my favorite chicken salad sandwiches the next day for lunch. I mix it with some homemade lime chive mayonnaise and chopped red pepper and serve it on lightly toasted whole wheat bread for a very satisfying mid-day meal.

Serves 4

4 large boneless skinless chicken breasts

Marinade

Mix together in a large Ziploc bag

1/4 cup lime juice

zest of one lime, finely minced

1/2 tsp salt

1/2 tsp pepper

1 tbsp olive oil

1 tbsp honey

1/2 tsp ground cumin

1/2 tsp chili powder

Add the chicken breasts to the bag, seal it and let the chicken marinate in the fridge for about 20 minutes. Grill until completely cooked on a medium hot grill. Let the cooked chicken rest for 5 minutes before slicing and serving.

Honey Chili Barbeque Chicken

Honey Chili Barbeque Chicken

If you have never made your own barbeque sauce before, you should definitely give it a shot. I make several kinds of barbeque sauce and am always experimenting with making them a little more or less spicy, tangy or sweet. With a good tomato base you can develop your own signature sauces by varying the three key elements.

There is endless variety in the herbs and spices you can add to create fragrant or spicy versions. Smoked spices like chipotle powder and smoked paprika can add an additional smoky hint. Use different vinegars in varying amounts to play with the tangy side of your sauce; I've used everything from rice wine vinegar to balsamic in my sauces. Finally, for the sweet side there are also many options; honey, maple syrup, or brown sugar are some possibilities all of which will add a unique flavor component to a good barbeque sauce. 

Honey Chili Barbeque Sauce

Today's sauce takes its taste inspiration from a pot of chili con carne, using chili powder and cumin as the base spices for a very fragrant spicy sauce. One of my favorite ways to use a homemade barbeque sauce is to add honey to the finished sauce to create an awesome barbeque glaze for chicken or pork. Simply add honey in about a 4:1 or 3:1 ratio of sauce to honey to create a sweet sticky barbeque glaze that is especially awesome on some well grilled chicken wings. Several coats of the glaze in the final minutes of cooking time will make for some of the best you will sample this grilling season.

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil

Saute all together in a medium sized saucepan until the onions have softened. Add:

• 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup malt vinegar
• 1 teaspoon ground thyme
• 4 tbsp chili powder (more or less to taste)
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Store in airtight mason jars in the fridge.

To make Honey Chili Barbeque Chicken, take one cup of this sauce and blend in 1/3 cup good quality honey. Grill your chicken pieces until almost completely cooked, then start brushing on the glaze, turning the chicken pieces often and continuing to brush multiple layers of the glaze onto them.

Strawberry Balsamic Walnut Salad with Grilled Lime Cumin Chicken

Strawberry Balsamic Walnut Salad with Grilled Lime Cumin Chicken

The marriage of healthy and delicious was never more harmonious than in this beautiful salad that is a complete meal for lunch or even dinner. The strawberries get marinated in honey and balsamic vinegar which then serves as an oil free dressing for the entire salad. A few salty olives and crunchy walnuts added with perfectly grilled lime cumin grilled chicken add further layers of contrast in taste and texture. Perfect.

Serves 4

Begin by tossing together:

2 cups quartered strawberries
6 tbsp balsamic vinegar
2 tbsp honey

Let stand for at least a half hour, tossing occasionally.

Marinade for chicken:

Juice of 2 limes
3 tbsp olive oil
2tsp brown sugar
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1/2 tsp salt

Mix together and marinade 4 boneless chicken breasts in a sealed plastic bag for 1/2 hour. Grill until fully cooked. Rest the chicken for 5 minutes before slicing and serving on a bed of  salad composed of:

mixed salad greens
red onion
red pepper
sundried kalamata olives
tomato wedges
toasted walnuts

Top with marinated honey balsamic strawberries.

Agnolotti with Lime Cumin Vegetables on a Bed of Baby Spinach

Serves 6

1 pound package of fresh cheese stuffed agnolotti or ravioli

Cook pasta in boiling salted water as directed.

In a large sauté pan combine

3 tbsp butter
3 tbsp extra virgin olive oil

Add
3 cloves minced garlic

Cook for an additional minute.

Add to the pan

1 large chopped red pepper
1 large chopped red onion
1 chopped zucchini

Sauté for a couple of minutes before adding
1 cup cherry tomatoes
½ cup kalamata olives
Zest and juice of 1 large lime
1 tsp ground cumin
Salt and pepper to season
¼ cup chopped cilantro
Toss together and continue to cook just until the tomatoes and olives are warmed through. Serve on a bed of baby spinach and sprinkle with freshly grated parmesan, romano or asiago cheese.

Roasted Lime Cumin Pork Tenderloin

A trio of recipes today from my Sunday evening supper. The Lime Cumin Pork tenderloin also makes delicious hot sandwiches or wraps. The Mango Lime Salsa has many uses. I use it with tortilla chips as a snack and as an accompaniment to grilled chicken and fish. I also really like it with chicken chimichangas and lime guacamole.

Serves 4

1 ½ to 2 lb whole pork tenderloin

Marinade:

¼ cup olive oil
Zest of one lime finely chopped
Juice of one lime
1 tsp ground cumin
1 tsp sea salt
1 tsp coarse ground black pepper
1 clove minced garlic

Marinate the pork tenderloin in a Ziploc bag for about an hour. Open roast in a 375 degree F oven for 30-40 minutes depending on the size of the tenderloin. Use a meat thermometer to be sure. Let the meat rest for 10-15 minutes before slicing into medallions with a very sharp knife.

Goes very well with Mango Lime Salsa.