Cilantro Lime Grilled Chicken with a side of
Grilled Corn and Brussel Sprouts …
A Chef Red Head Recipe
Today I’m sharing one of Chef Red Head’s recipes with you. I’ve tried some of his seasoning and totally think it rocks they’ve both been added to my spice rack for future recipe development! You can find his products at most Rouses Markets and other places as well as online at www.cajunredhead.com/site/ … You can also find his recipes in my local paper The Jambalaya News (if you aren’t local then you can find The Jambalaya News on Issue.com). Look for more products from Cajun Red Head Seasonings soon as well! Cajun Red Head seasonings have the Cooking in the Kitchen with Delta Dawn seal of approval!
4 pounds boneless, skinless chicken breasts, or thighs
½ cup lime juice
¼ cup honey
2 Tablespoons Soy Sauce
1 Tablespoon olive oil
2 fresh garlic cloves, minced
½ cup cilantro, finely chopped
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Cajun Red Head Season All
Ingredients for Side
4 Ears of Corn
1 TBSP Butter
1 Red Bell Pepper Chopped
10 Brussel Spouts cut in Halves
1 tsp. Cajun Red Head seasoning (optional)
In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt, pepper and seasoning. Put Chicken in shallow dish pour the sauce over the chicken and cover with plastic wrap and let marinade for 3 hours or overnight.
Preheat your grill to medium high heat. Grill each side of the chicken for about 6-8 minutes or until cooked throughout and no longer pink. In order to get a perfectly grilled piece of chicken you have to watch the heat and we continuously use the marinade and brush on the chicken each time we turned it.
If you are looking for an easy side dish take some fresh corn on the cob still in the husk (about 4) and throw it on the grill turning about the same as your chicken. Remove from grill cut the corn off the husk and throw into a sautéed pan with 1 tbsp. of butter. Add fresh chopped red pepper and Brussel sprouts cut in half. Continue to sauté over medium heat for 5 minutes, or until you reach your desired tenderness (I prefer my vegies just short of done), cover and set aside until you are ready to serve. Sprinkle with Cajun Red Head seasoning to add a little zap to your dish! Bon Appetite!