This honey lime chicken is an easy, tasty, and fun dish to prepare and eat! Even with impending rain, I had the urge to grill today, and once I had a can of chipotles in adobo sauce, I was good to go. My wife and daughters went shopping and came home with chicken breast tenderloins which were perfect for this recipe.
Assembling the honey lime chicken marinade was a breeze, but one drawback was the cloying sweetness of the honey (1/4 cup is a LOT of honey in this application). In the future, I would probably use a more neutral sweetener like agave syrup.
Grilling time was mercifully short (I was low on propane), and I put some nice grill marks on the meat. I did reserve the marinade for sauce. It wasn’t thickening like I would have preferred, so I added a little cornstarch and water, which did the trick, and helped the sauce cling to the meat.
The meat reminded me of the fajitas I came to love when I lived in Texas many years ago, so after slicing the cutlets into thin strips, I served this two ways: taco-style with rice and flour tortillas, which my family could spruce up with the usual toppings–lettuce, tomato, shredded cheese, and sour cream–and fajita-style with sautéed green pepper and onions. I tried one of each, and while the taco toppings were good, I preferred the fajitas-style. I will make this again, to be sure.
