Remember yesterday, when I mentioned putting the cucumber salsa on garlic lime chicken? And then I didn’t tell you how to make the chicken?
You probably thought that was a dick move.
Well fear not, dear reader…because now I’m going to tell you how to make some tasty, garlicky, limey, chickeny… um, chicken. I got a little carried away, there.
This is another embarrassingly easy recipe that ends up tasting really good. Make sure you start this a bit early, because you need to let the chicken marinate for 30 minutes. Set the timer for this, because the acid in the lime juice can chemically cook your chicken if it marinates too long. It won’t be delicious.
Boneless skinless chicken breasts (as many as you want to serve)
Soy sauce (about 3/4 to 1 full cup)
Worcestershire sauce (a few dashes)
Juice of half a lime
3 garlic cloves, crushed or chopped
Put your chicken in a shallow baking dish, then add the above ingredients. Make sure your chicken is covered by the liquid, cover the dish, and let it marinate in the fridge for 30 minutes.
Plop your grill pan on the ol’ stovetop (or go outside and fire up your grill). Once it’s good and hot, add your chicken. I like to pat the chicken with a paper towel a bit when I take it out of the marinade…It seems like getting extra sauce on the pan just equals a big ol’ burnt mess. Discard the marinade.
(Full disclosure: I did this in a regular pan with a little oil in it and it was fine, but I really think the grill is the best way to do this one.)
Let the chicken cook on each side for about 5 minutes or until the juices are clear.
Serve it with cucumber salsa on top or by itself. Either way, yum!