This is a lovely way to serve chicken, but you could change that out for a beautiful trout fillet.
- 5 skinless, boneless chicken breast halves
- 1/4 cup lime juice or pink grapefruit juice
- 1 finely chopped shallot
- 1 tbsp. honey
- 1 tbsp. olive oil
- 1 tbsp. fresh thyme
- 1 garlic clove, minced
- pinch of salt and ground pepper each
- lime wedges
In a small bowl, whisk together the citrus juice, shallot, honey, oil, thyme, garlic, salt and pepper. Put the chicken breasts in a sealable plastic bag and pour the marinade over. Seal and place in the refrigerator for about 3 hours.
Preheat your broiler. Place the chicken , once drained and reserving the marinade, and put the chicken in the broiler pan. Place the meat about 5 inches below the broiler and cook for 6-7 minutes. Turn the chicken over and brush with the remaining marinade. Discard any remaining liquid.
Broil another 6-7 minutes until cooked, but not burnt. Check that the internal temperature is 170 degrees.
Serve with a kale broccoli coleslaw. Enjoy.
