This honey lime rooster is a simple, tasty, and enjoyable dish to arrange and eat! Even with impending rain, I had the urge to grill at this time, and as soon as I had a can of chipotles in adobo sauce, I used to be good to go. My spouse and daughters went purchasing and got here dwelling with rooster breast tenderloins which had been good for this recipe.
Assembling the honey lime rooster marinade was a breeze, however one disadvantage was the cloying sweetness of the honey (1/4 cup is a LOT of honey on this utility). Sooner or later, I’d in all probability use a extra impartial sweetener like agave syrup.
Grilling time was mercifully brief (I used to be low on propane), and I put some good grill marks on the meat. I did reserve the marinade for sauce. It wasn’t thickening like I’d have most well-liked, so I added a little bit cornstarch and water, which did the trick, and helped the sauce cling to the meat.
The meat jogged my memory of the fajitas I got here to like once I lived in Texas a few years in the past, so after slicing the cutlets into skinny strips, I served this two methods: taco-style with rice and flour tortillas, which my household might spruce up with the standard toppings–lettuce, tomato, shredded cheese, and bitter cream–and fajita-style with sautéed inexperienced pepper and onions. I attempted certainly one of every, and whereas the taco toppings had been good, I most well-liked the fajitas-style. I’ll make this once more, to make sure.
