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Wednesday, February 3, 2010

Pearl Onions and Chicken Grilled with Limi-Chili "Marinade"



The secret to this chicken breast is lots of salt and pepper, lots of deep slits and slowly thickening up this lime juice, garlic, honey, and Sriracha concoction. I will admit that it came out a tad too dry for my taste, but luckily there was a lot of this sauce to soak it in... Next time I think longer grilling and lower heat will make it perfect... I'm not used to cooking such fat chicken breasts. The "marinade" was the perfect consistency though (not so thick that it's actually a marinade); it was thin enough to seep through and really soak up the meat.

I served it with a side of sweet mashed potatoes with a bit of nutmeg and cinnamon.

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I'm an LA transplant now living in Brooklyn. I develop film projects by day, write at night, and have a dangerous predilection for vintage Robinson Golluber scarves- this blog serves as a tiny window to everything else I do when I'm not satisfying those first three passions. I'm trying to blog more and tweet less @annabelleqv. What about you?

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