Sunday, April 29, 2012

Key West Grilled Chicken (7 Points Plus)

I made this a couple of days ago and forgot to take a photo. Of course! To see a great photo of it, go to the original poster that I borrowed this recipe of.  But this is soooo good. I definitely plan on making it again. Instead of grilling it, I baked the chicken breasts whole and baked it at 375 for 20 minutes. I served it with steamed veggies and rice. I think next time I will make it in the style of shish kabob with bell peppers and onion wedged in and marinated with the sauce as well. I also think it would be yummy with pieces of avocado, but that would add a few more points.

* 3 tablespoons soy sauce
* 2 Tbs. honey
* 1 tablespoon vegetable oil
* Juice of 1 Lime
* 1 teaspoon minced garlic
* 4 skinless, boneless chicken breasts
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.
If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, as are pictured, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.

Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides. For variation, try marinating shrimp, (which will take 2-4 minutes to grill in all!)