8.31.10

Catching up- simple summer meal.

I made honey lime chicken (inspired by the marinade article in Sunset magazine) with a peach salsa and fresh corn on the cob.

Chicken:

Mix 3 tablespoons honey, the juice of 3 or 4 limes (approx. 1/3 cup), small handful of cilantro finely chopped, 2 tbsp olive oil, 3 tablespoons sweet thai chili sauce, and salt and pepper to taste. Pour the marinade over a half chicken, cut into its respective parts (if you don't have enough marinade, make more). You can marinate for 1 hour to 1 day, depending on how forward-thinking you are (I marinated mine for ~45 minutes). Grill it on the bbq (alternately I have baked it in a 350 degree oven and sauteed it in a pan, your choice).

Salsa:

Combine in a bowl: 3 just-ripe peaches or nectarines (I used white peaches) diced, 1 jalapeno finely chopped (I remove the seeds and membrane, depends on how spicy you like things), 1 anaheim pepper finely chopped, a couple of tomatoes diced, 1 cup corn, 1/2 tsp srirarcha, 1/2 cup cilantro, juice of 1 lime, salt to taste.

Corn:

You know what to do.