I am so excited that is finally starting to warm up here in Utah! (Even though yesterday it was 70° and today I woke up to snow) Not only does that mean the boys and I get to play outside more it also means we get to use our grill we got for Christmas. I don’t know why but everything always seems to taste better grilled! I think the aroma has something to do with it. I can’t wait for summer to come so we can start cooking daily on it! I found this recipe on Six Sisters’ Stuff when I was meal planning last week and knew I had to try it. I’m sure I’ve said it before but I LOVE their website… I get a majority of my recipe ideas from there and love their crafts too! They have a new book coming out the end of this month and I can’t wait to add it to my collection. I chose to make these sandwiches because I already had burgers on the list and needed to make something I could use the remaining buns for. We will definitely be having these again… soon!
2 boneless, skinless chicken breasts (I cut them in half to make 4 sandwiches. If you are cooking for more the best measurement is 2 sandwiches:1 breast)
1/4 cup oil
2 tablespoons honey
2 tablespoons lime juice
1/2 teaspoon chili powder
1/2 teaspoon cumin
4 hamburger buns
*Optional toppings: cheese, lettuce, tomatoes, ranch or any other condiment you like on sandwiches
Mix oil, honey, lime juice, chili powder and cumin in a bowl or ziplock bag.
Place chicken in mix and make sure each breast is entirely covered.
Marinate in fridge for at least 30 minutes. (I marinated mine for about an hour and they were great! Will probably try over night next time and see if it makes them even better!)
Heat grill to medium heat. (On their website it says medium high but I was worried about burning the chicken so I lowered the temp. I usually bake chicken at 400° so that’s what temp I warmed the grill to)
Grill on each side 10-15 minutes or until inside is no longer pink.
If you want cheese on your sandwiches its best to melt the last 2 minutes of grill time.
For the zucchini, I cut one zucchini into quarters lengthwise and dipped the pieces in the remaining marinade. Grill for about 15 minutes.
Served here with cheesy fries and zucchini.