Easy Chili Lime Chicken
June 11, 2015
Would you believe me if I tell you that I have found a recipe for ice cubes?
Which — among other things — shows how little faith you have in me.
Well, I have found it.
In an awesome recipe posted to Food.com a frustrated cook offers a recipe for ice cubes, explaining that “I'm publishing this recipe because I'm sure that there are other families who have members, who don't know how or have forgotten how to make ice when the ice tray is empty.”
The rundown proceeds as expected — water, ice cubes freezer — and it’s hysterical on his own.
But then the commenters get ahold of it, and the magic begins.
“This recipe is horrible!” DonkeyMilkShake declares “Maybe I should have left them in longer than two minutes (the recipe doesn't say how long to leave them in the freezer so I just kind of guessed) but mine came out all watery. I won't be making these again.”
“I harvest my own free-range water” donquix66 discloses “so the idea of putting it in a plastic tray and a commercially made electricity-wasting freezer disgusts me.”
The comments go on. LainieBug states that “I wanted to make your recipe but our well ran dry, so I didn't have any water to make ice. Since I was having a party, I really had to come up with a clear liquid substitute so I would have ice on hand. A word of warning: when you make vodka cubes your BIL will hit a tree with his new car and your sister will never speak to you again.”
Someone asks for the crock-pot version of the recipe, another one is happy to have found the recipe because “My grandma died and took the recipe with her. You are a life saver!!!”
One of my favorites is Eliela’s “I guess they turned out OK. I assumed, like muffins, you had to grease the pan first. They did come out nice and easy, but they made our drinks awfully greasy. Next time I will grease AND flour the pan. Anyone else have this same problem?”
The jokes continue for no less than 1068 comments. Which is a lot, maybe even too much.
But as a food blogger I have to say, they restored my faith in Internet commenting.
It’s not only about trolls and angry-commenters, that in the anonymity and speed of the Internet unleash flashes of their fury and unloosed bile.
There are a lot of smart, funny people out there on the internet, not afraid to crack a joke when the situation calls for it.
Anyways, talking about easy recipes. This Easy Chili Lime Chicken might not be as easy as making ice cubes but it’s really easy.
Just some chopping and mixing, so just the fun stuff, really. The oven (or the BBQ) does the rest.
This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads, sandwiches or in wraps.
Easy Chili Lime Chicken Print this recipe!
4 boneless chicken breasts
½ cup fresh lime juice
3 tablespoons fresh lime zest
4 tablespoons olive oil
4 tablespoons cilantro, finely chopped
2 sweet chili peppers, chopped
2 garlic cloves, minced
1 tablespoon honey
½ teaspoon fine grain sea salt
1 teaspoon chili powder (optional)
In a bowl mix all marinade ingredients until well combined.
In a shallow sealable container or in a large ZipLoc bag combine chicken breasts and marinade. Cover (or seal) and marinate for at least 2 hours (marinate overnight for fullest flavor).
Preheat oven to 450°F (230°C) and place a rack in the middle.
Place chicken breasts in a large baking dish or on foil-lined baking sheet.
Bake uncovered for 12 minutes, then flip on the other side and bake for further 12 minutes, or until cooked through (the temperature should register 165°F on an instant-read thermometer).
Cooking time depends on how big the chicken breasts are and how hot is your oven, the most important thing is that the chicken is cooked through.
Once cooked, let the breasts rest for a minute or two before serving to allow the juices to evenly distribute through the meat.
Sprinkle with a bit of chopped cilantro and serve.
One serving yields 251 calories, 14 grams of fat, 6 grams of carbs, 32 grams of protein.