Y’all, this post almost didn’t happen because Allen started watching The Walking Dead this past weekend. I promised I would stop binge watching shows and we haven’t in months, but I was sucked in to this one. Granted, I find myself covering my eyes through the gory parts and starting a load of laundry during the suspenseful scenes. It’s not scary, I just can’t handle suspense, so I like to keep myself pretty distracted when it gets to those parts. Anyway, I said all that to say, I watched an episode last night and procrastinated finishing this post.
No worries, I skipped stretching this morning at Orange Theory to make it happen.
See, I promise I’m really trying to be a blogger again. We’re 4/4 this week, but only time will tell.
Let’s move on to the recipe, and yes, this time I actually have a recipe. Don’t worry about the list you’ll need for the marinade, chances are, you already have many of these things in your pantry.
Do you ever have those weeks when you feel like you don’t have time to even think about dinner, much less get something cooked and on the table? Not enough time in the day and too many things on the calendar? That was me last week. It was one of those weeks I needed some pre-cooked meals in the refrigerator, or I knew I would find myself ordering take-out on my way home from work.
Thankfully, I cooked a huge batch of these at the beginning of the week and I ate some everyday. They are so good and packed full of flavor.
If you’re like me and get so tired of eating the same plain grilled chicken, then this is your ticket. I know you can throw these in the marinade for about an hour and still get some great flavor, but I think you should marinate them overnight. You won’t regret it and the longer they soak in the marinade, the better! It’s definitely worth thinking it out a day or two and making them ahead of time.
- 3 lb boneless, skinless chicken breasts
- ¼ tsp crushed red pepper
- ½ tsp cinnamon
- ½ tsp tumeric
- ¼ c red wine vinegar
- 2 tsp cumin
- 1 tsp salt
- 1 tsp white pepper
- 1 tblsp minced ginger
- ¼ c chopped, fresh cilantro
- ¼ c olive oil
- 1 tblsp lime juice
- Cut chicken into 1 inch cubes and add to gallon sized ziplock bag.
- Whisk together remaining ingredients (everything except chicken) to make marinade.
- Add marinade to bag, seal bags and marinate at least 1 hour, preferably overnight (and for as long as 24 hours).
- Thread chicken onto skewers (if using wooden skewers, soak them in water while the chicken is marinating).
- Grill chicken about 15 minutes, flipping halfway through. Chicken should be firm to the touch, no longer pink inside and will start to brown and show grill marks!
You can keep them in your refrigerator and serve them with roasted vegetables or over cauliflower rice for a great Whole 30 lunch or dinner.
And I know the weather is cooling, but it’s never too late to grill