Lime Cumin Grilled Chicken
4 boneless, skinless chicken breast, pounded
¼ cup fresh lime juice (about 2 limes)
¼ cup olive oil
½ teaspoon ground cumin
1 clove garlic, minced.
2 tablespoons canola or olive oil
Put chicken in large casserole dish or 1 gallon plastic storage bag.
Combine lime juice, olive oil, cumin and garlic. Pour over chicken.
Refrigerate at least 20 minutes or until ready to grill.
Preheat Grill pan or large skillet over medium high heat.
Add canola oil. Cook chicken 5 - 8 minutes or until they are a
golden brown. Turn and cook another 5 - 10 minutes.
A thermometer should read 155 chicken will continue to cook and reach 160)
Remove to serving platter, keep warm.
Serving suggestion: Slice chicken in strips for fajitas or salad topper
This recipe works well with chicken thighs, marinade at least an hour, turn once.
Cook on gas or charcoal grill, if desired
This recipe can be made with lemon, lime, grapefruit or orange juice
Basic Sugar Syrup
1 cup water
1 cup sugar
½ cup fresh squeezed citrus juice
Chilled club soda, ginger ale, or water
Lemon Simple Syrup:
Stovetop: In small saucepan combine water and sugar; heat and stir until sugar dissolves. Add ½ cup lemon juice. Cool.
Microwave: In 4 cup glass measure combine water and sugar. Microwave on High for 2 minutes. Stir. Microwave 2 minutes, until sugar dissolves. Add lemon juice Cool. Pour into jar, store in refrigerator for up to 2 weeks.
To serve: fill a quarter to a half of the glass with the lemon syrup add ice and club soda or water. Garnish with lemon wedge.
Mint version: Muddle 4 - 6 fresh mint leaves in bottom of glass.
Add 1 oz. lemon syrup and club soda to taste.
Alcoholic Versions: Fill a quarter of glass with citrus syrup,
Add 1 - 2 oz Rum, Citrus Flavored Vodka or Tequila.
Add ice cubes and club soda (or water) to taste.