Having my parents over for dinner was amazing and so was the food! Here are the recipes we used! We will definitely be making them again!
Grilled Honey Lime Cilantro Chicken
2 pounds boneless, skinless chicken breasts, or thighs (I used thinly sliced chicken breast)
1/4 cup lime juice
1/2 cup honey
2 Tbsp soy sauce
1 Tbsp olive oil
2 garlic cloves, minced
1/2 cup cilantro, finely chopped
1/2 tsp salt
1/4 tsp pepper
Put chicken in Ziplock bag. In a small bowl, combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let the marinade for 3 hours or overnight.
Preheat your grill to medium/high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
Cilantro Lime Rice
1 cup uncooked rice (long-grain, white rice)
1 tsp butter or margarine
2 cloves garlic, minced
1 tsp freshly squeezed lime juice
1 can (15 oz.) chicken broth
1 cup water
1 Tbsp freshly squeezed lime juice
2 tsp sugar
2 Tbsp fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp lime, chicken broth and water. Bring to a boil. Cover and cook on low for 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as your fluff the rice.
Mexican Street Corn Salsa
1 1/2 cups corn
1/2 tsp chili powder
1/2 tsp salt
2 Tbsp fresh cilantro, chopped
2 oz. Cotija cheese
Finely dice the jalapeño pepper. Remove the ribs and seeds for a mild heat or keep them in for more of a kick.
Add all of the ingredients to a small bowl and mix. Season to taste as needed. Refrigerate until chilled, approximately 30 minutes. This salsa is the best the same day as the corn tends to dry out if made too far in advance. You can correct this by adding more lime or a little water to freshen it up again!