Union copy copy |
- Potato Smashers
- Gram's Chicken Pot Pie Updated
- Creamy Chicken Enchiladas Verde
- Easy Chicken & Broccoli Alfredo
- Speedy Chicken Stir-Fry
- Chocolate-Mint Grasshopper Pie
- Slow-Cooker Orange-BBQ Pulled Pork Sandwiches
- Strawberry Whipped Sensation
- Refreshing Watermelon Salad
- Hearty Tuscan Roasted Chicken
- Quick Chicken Mole with Carrots
- Turkey with Ancho Adobo
- Chicken-Four Cheese Bundles
- Italian Parmesan Chicken with Tuscan Spinach Salad
- Our Favorite Chicken Milanese
- Paella Valenciana
- "Buffalo Chicken" Salad
- Grilled Cilantro Lime Chicken
- Goat's cheese and spring onion galette
| Posted: 18 Jul 2013 11:42 AM PDT
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| Gram's Chicken Pot Pie Updated Posted: 18 Jul 2013 11:42 AM PDT
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| Creamy Chicken Enchiladas Verde Posted: 18 Jul 2013 11:42 AM PDT
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| Easy Chicken & Broccoli Alfredo Posted: 18 Jul 2013 11:42 AM PDT
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| Posted: 18 Jul 2013 11:42 AM PDT
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| Chocolate-Mint Grasshopper Pie Posted: 18 Jul 2013 11:42 AM PDT
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| Slow-Cooker Orange-BBQ Pulled Pork Sandwiches Posted: 18 Jul 2013 11:42 AM PDT
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| Posted: 18 Jul 2013 11:42 AM PDT
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| Posted: 18 Jul 2013 11:42 AM PDT
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| Posted: 18 Jul 2013 11:40 AM PDT
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| Quick Chicken Mole with Carrots Posted: 18 Jul 2013 11:40 AM PDT
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| Posted: 18 Jul 2013 11:40 AM PDT
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| Posted: 18 Jul 2013 11:40 AM PDT
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| Italian Parmesan Chicken with Tuscan Spinach Salad Posted: 18 Jul 2013 11:40 AM PDT
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| Posted: 18 Jul 2013 11:40 AM PDT
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| Posted: 18 Jul 2013 11:40 AM PDT
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| Posted: 18 Jul 2013 11:40 AM PDT
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| Posted: 17 Jul 2013 02:30 PM PDT  Hello summer and cooking chicken on a grill! I don’t know about you, but sometimes I struggle with grilling chicken breasts. The meat can very easily end up charred and dry on the outside or ends, while still raw on the inside. What we’ve done here helps result in juicy chicken breasts, with nice grill marks to boot. First we pound the boneless, skinless breasts to an even thickness, which will help the meat cook more evenly, so you don’t have the extremes of raw and dry. Then we marinate the chicken in an acidic marinade made with lime juice. It’s almost like using buttermilk, but lime flavored. The acid helps tenderize the meat for grilling. Since the chicken breasts have been formed into rather thin cutlets, we take them directly from the refrigerator to the grill. That way, they don’t overcook in the time it takes to get nice grill marks on them.
Continue reading "Grilled Cilantro Lime Chicken" » |
| Goat's cheese and spring onion galette Posted:  |
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