food recipe: Simply Recipes: 2 New Recipes - Grilled Cilantro Lime Chicken and more...

Grilled Cilantro Lime Chicken

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.

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Lavender Lemonade

For those of you suffering from sweltering summer heat, here’s a suggestion for a cooling drink, lavender-infused lemonade! Both lemons and lavender grow in abundance here (in California, and my backyard), so it was just a matter of time before they became acquainted. Lavender is edible, though English lavender and Provence lavender are most often used for culinary purposes. Here’s the tip with lavender: it doesn’t take much. Use it sparingly, like rosemary (which would also be terrific in lemonade by the way). Too much and your lemonade may taste like expensive soap. But just a little? Lovely.

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