Honey-Lime Grilled Chicken with Cilantro-Lime Rice
8 boneless chicken thighs
1/2 c honey
1/3 c. lime juice (about 2 limes) (I juiced the limes after I was done zesting them)
1/4 c low sodium soy sauce
basmati rice - 6 servings
1 T. lime zest
1/4 c lime juice
2 T finely chopped fresh cilantro
Zest two limes (pare a thin layer from the outside of the limes - none of that white stuff!!) and chop VERY finely. (Or use a zester and you don't have to worry about the white stuff!). Juice the lime carcasses.
Four hours before cooking, place the chicken, honey, soy and lime juice in a bag. Mush everything around so the chicken is coated and put the bag in the refrigerator to marinate.
Start your rice. (I've decided I prefer jasmine or basmati rice to all the others - but use what you like.)
Because I hate cleaning the grates on the grill section of my Jenn-Air (and didn't want to clean Carlene's either), I top the grill with a double layer of aluminum foil with the edges turned up to make a rim to catch any wayward drips.
Grill the chicken until done (at least 160 inside - or if you don't have a thermometer to test, cut one piece in half - you still want it juicy, but not dripping anything "red") NOTE: discard any marinade left in the bag.
Right before serving, stir the lime juice, zest, and cilantro into the rice.
Add a vegetable of your choice - I did peas to keep everything on the plate in that idea of "green".