This honey lime hen is a simple, tasty, and amusing dish to arrange and devour! Even with coming near near rain, I had the urge to grill as of late, and after I had a can of chipotles in adobo sauce, I used to be excellent to move. My spouse and daughters went buying groceries and got here house with hen breast tenderloins which have been easiest for this recipe.
Assembling the honey lime hen marinade was once a breeze, however one downside was once the cloying sweetness of the honey (1/4 cup is a LOT of honey on this software). Someday, I’d almost definitely use a extra impartial sweetener like agave syrup.
Grilling time was once mercifully quick (I used to be low on propane), and I put some great grill marks at the meat. I did reserve the marinade for sauce. It wasn’t thickening like I’d have most popular, so I added somewhat cornstarch and water, which did the trick, and helped the sauce hold to the beef.
The beef jogged my memory of the fajitas I got here to like after I lived in Texas a few years in the past, so after chopping the cutlets into skinny strips, I served this two tactics: taco-style with rice and flour tortillas, which my circle of relatives 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 each and every, and whilst the taco toppings have been excellent, I most popular the fajitas-style. I will be able to make this once more, to make certain.
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