I totally meant to share this recipe with you earlier this week, and with the weekend coming and the general outdoor summer merriment I hope you’ll all enjoy — I wanted to share it with you still. But I do need to confess that talking about grilled chicken, now matter how simple and juicy and delicious it is, is just not what’s in my heart this morning.
K and I are getting married this weekend. In two days, he’ll be my hubby and we’ll be sharing our big day out among the vineyards of northern Michigan with our families. We’re packing up the car and hitting the road this morning after running a few last-minute errands, and we’ll be in our “happy place” by lunchtime.
This afternoon we’re going to scope out a couple of good photography locations, and find a florist with beautiful flower stems (hopefully peonies!) so that I can make my bouquet. Tomorrow my hands and toes will be getting all pretty before we head to rehearsal. And then Saturday morning we’ll be walking down the aisle.
I couldn’t be more excited.
So please forgive me for not having the words today to tell you all about how much I adore what I’ve dubbed the best 3-ingredient grilled chicken. I can tell you that from his first bite and each bite after that, K couldn’t stop talking about how juicy and full of flavor these little bit-sized pieces of chicken were. And how we fully intend to make this again and again throughout the summer — to eat on their own, over a bed of greens, stuffed into a pita. All of that, yes please.
I hope you have a fantastic weekend! And that whether you have an outdoor grill, or a grill pan in your kitchen like me, that you take the time to enjoy a meal cooked with love, with the people you love.
Or whatever makes you happy, because that’s all that matters. And that’s what’s in my heart today. <3
- ¼ cup salt
- 4 cups luke warm water
- Zest + juice of ½ a lime
- 2 chicken breasts, about 1.5 pounds
- Favorite grilling rub
- Bamboo skewers, soaked for 15 minutes in water
- 1 cup fat-free, plain greek yogurt
- Zest + juice of ½ a lime
- ¼ cup cilantro leaves
- ½ tsp salt
- ¼ tsp black pepper
- Mix ¼ cup salt and the juice and zest of half a lime with 4 cups of water in a large bowl to make a brine. Submerge the chicken breasts in the brine for 15 minutes (or up to 2 hours if you have the time).
- While the chicken breasts are brining, preheat your grill (or grill pan) to medium heat.
- Remove the chicken breasts from the brine, and pat dry with paper towel. Rub with your favorite barbecue rub, shaking off any excess.
- Cut into bite-size pieces, about 1" cubes, and add one by one onto your soaked bamboo skewers.
- Place onto the hot grill or grill pan, cooking until you get beautiful sear marks on one side, about 4-5 minutes. Flip the skewers over and cook through, about another 4-5 minutes.
- While the chicken is cooking, blend the cilantro-lime sauce ingredients in a small food processor or blender.