When 96 degrees feels cool, you know you are experiencing a hot summer! It has been too hot to cook inside, so we have been grilling a lot of our dinners. When we have our act together (which doesn’t happen that often) we batch grill several pounds of meat at a time and then use the grilled meat in salads through out the week.
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The last time my husband batch grilled, I used a Honey-Lime Marinade on some of the chicken thighs and it turned out to be my kids’ favorite.
I have found some great deals on boneless, skinless chicken thighs, so that is what we have been using for our batch grilling. The thighs cook pretty fast and remain very tender. The only problem with boneless meat is that it loses its shape and isn’t quite as attractive as thighs with the bone in.
Grilled Honey-Lime Chicken
Ingredients
- 1 -2 lbs. chicken
- juice and zest from 2 limes use this tip when limes are on sale
- 1/4 cup honey
- 1/3 cup soy sauce I use Braggs to make this GF
- 2 teaspoons fresh grated ginger tip for freezing ginger
- 1/2 teaspoon garlic
Instructions
- In a small bowl, mix lime juice, honey, soy sauce, ginger, and garlic.
- Use half of the marinade to coat the chicken.
- Marinate in the refrigerator for at least 2 hours.
- Grill over a medium flame, cooking for 5 -7 minutes on each side or until it is cooked through and the juices run clear.
Notes
Include 2 hours for the chicken to marinate in the total preparation time.
I used the leftover Honey-Lime Chicken in a Chicken and Mango Salad with a Creamy Cilanto-Lime Dressing.
How are you beating the heat at dinner time?
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-h (@taste-buds) says
My GF rarely eats any meat other than chicken, so this recipe will probably come in handy. So jealous that you can BBQ, my strata wont allow them (because of the smell… ugh).
-h
Andrea Merrigan says
This recipe looks great and I’m trying it out this week. Wanted to let you know I’m linking it up in my Menu Plan Monday post.
Beth @ Aunt B's Kitchen says
Nice flavours Alea. I can see why your kids liked it!
We’re cooking outside a lot too, or having salad or cold plate suppers. Occasionally, I fire up the slow cooker. It can cook a quantity that will do us at least a couple of days without turning on the oven.
Kristi says
Sounds delish! I always cook a lot of meat for salads through the week, too.