Why did the chicken cross the road? I’m not sure, but I think the better question is, why is that chicken traveling at all right now? Stay home, chicken—stay home. However, if the chicken insists on crossing the road, I hope that it comes into my yard because I have a delicious recipe and it’s kind of hard to find fresh poultry right now.
Hi there, I’m Haley Hogoboom and I’m going to be your weekly read on The Watershed Voice on the art of making your home or as some might call it, homemaking.
Haley Homemaker will be a great resource for not only lots of recipes but also the occasional DIY, cleaning hack and more!
Now, back to that chicken. I don’t know about you, but this sunny weather has me thinking about the grill. This dish is light, fresh and feels like Spring. This will be a great way to kick off all those sunny vibes! Follow me on Instagram @haley.homemaker for more inspiration and be sure to message me if you have questions. Would love to get connected!
SHOPPING LIST
PRODUCE
- 1 mango
- 3 limes
- 1/2 red bell pepper
- 1 jalapeño
- 1 avocado
- 6 cloves of garlic
- 1/4 red onion
- 2 green onions
- 1 bunch of cilantro
PROTEIN
- 4 large chicken breasts
SPICES
- 1 tsp cumin
- 1 tsp onion powder
- salt
- pepper
GROCERY
- 1/4 cup olive oil
- 2 Tbsp honey
- 2 tsp spicy brown mustard
- 1 Tbsp chili paste
- 1 tsp toasted sesame seeds
- 3 Tbsp soy sauce
- 1/3 cup orange juice
- 2 cups white rice
- handful of tortilla strips (optional)
CITRUS-HONEY MARINADE
INGREDIENTS
- 1/3 cup olive oil
- 1/3 cup orange juice
- 1/2 juice of lime
- 1 zest of lime
- 1/2 cup rough chopped cilantro
- 1 green onion (whites and greens)
- 5 gloves of garlic, minced
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp chili paste
- 2 tsp spicy brown mustard
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp toasted sesame seeds
- 1/4 tsp black pepper
- Using a whisk, combine ingredients in a large mixing bowl.
- Rinse the chicken, and pat dry.
- Place the chicken in the bowl with the marinade.
- Cover and place in the refrigerator for one hour.
TIPS
- Spray measuring spoons with cooking spray before measuring the honey. This will allow the honey to slide out easier.
- When using citrus in a recipe, roll firmly on a cutting board, before cutting and juicing.
- If you don’t have a garlic press, you can use a zester or a fine cheese grater—just be very careful.
MANGO-AVOCADO SALSA
INGREDIENTS
- 1/2 red bell pepper, diced
- 1 jalapeño, seeded & diced
- 1/4 red onion, diced
- 1 mango, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/2 juice of lime
- salt
- Combine all ingredients and salt to taste.
TIPS
- Save all your veggie scraps (skins, roots, stems, or extras) in a freezer bag for up to 6 months. They can be used to make a quick veggie broth later.
CILANTRO-LIME RICE
INGREDIENTS
- 2 cups dry white rice
- 1/3 cup cilantro, chopped
- 1/2 juice of lime
- 1 zest of lime
- 1 garlic clove, minced
- 1/2 tsp salt
- Cook the rice according to the package instructions.
- Combine cooked rice with other ingredients.
GRILLED CHICKEN
- Pre-heat the grill to high heat. The marinade will be the first thing to touch the grill forming a nice caramelization on the outside of the chicken.
- Grill 6-10 minutes per side. This will depend on the thickness of the chicken, and the grill you are using. If in doubt, use a meat thermometer on the thickest part of the meat and make sure that it reads 165°.
PLATING
Place the chicken on a bed of rice with the Mango-Avocado Salsa on top. Garnish with tortilla strips and a lime wedge. We paired this meal with a little silver tequila and some zesty lime soda water with a lime garnish, and—of course, enjoyed outside on the deck.
Thank you for joining me on this yummy journey in the kitchen! Hopefully you’ve had just as much fun as I have. If you make this recipe make sure to snap a pic and tag me on Instagram!
Haley Hogoboom • IG: @haley.homemaker
