This honey lime hen is a simple, tasty, and enjoyable dish to organize and eat! Even with impending rain, I had the urge to grill as we speak, and as soon as I had a can of chipotles in adobo sauce, I used to be good to go. My spouse and daughters went procuring and got here dwelling with hen breast tenderloins which had been good for this recipe.
Assembling the honey lime hen marinade was a breeze, however one downside was the cloying sweetness of the honey (1/4 cup is a LOT of honey on this utility). Sooner or later, I’d most likely use a extra impartial sweetener like agave syrup.
Grilling time was mercifully brief (I used to be low on propane), and I put some good grill marks on the meat. I did reserve the marinade for sauce. It wasn’t thickening like I’d have most popular, so I added slightly cornstarch and water, which did the trick, and helped the sauce cling to the meat.
The meat jogged my memory of the fajitas I got here to like once I lived in Texas a few years in the past, so after slicing the cutlets into skinny strips, I served this two methods: taco-style with rice and flour tortillas, which my household may spruce up with the standard toppings–lettuce, tomato, shredded cheese, and bitter cream–and fajita-style with sautéed inexperienced pepper and onions. I attempted one in every of every, and whereas the taco toppings had been good, I most popular the fajitas-style. I’ll make this once more, to make certain.
