Memorial Day thought-
I dropped by my friend Anne Marie’s the other day, and there on her porch was a painting, waiting to be shipped. To say Anne is a talented artist is an understatement. Not only is Anne Marie a talented artist, but her husband Garth is a gifted landscape artist. Last night, Anne was featured on a local news story about Project Compassion. She and 4 other artists have taken on the monumental task of painting portraits of fallen soldiers from Iraq and Afghanistan and giving the paintings to their families. So far, they have donated their time and talents and painted about 1,500 portraits. They only have about 3,500 to go! What an amazing gift of love.
Texas Grilled Chicken with Lime Butter
- 3 1/2 lbs chicken bone in or boneless
Spice seasoning for chicken:
- 1 tablespoon ground Cinnamon
- 1 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon unsweetened cocoa powder
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon Balsamic vinegar
- 1/2 cup butter melted
- 1 Tablespoons fresh lime juice not out of the bottle
- 1 Serrano chili minced (optional)
- 2 tablespoons minced onion
- cilantro chopped (optional)
In a bowl, combine all of the spice coating ingredients. Blend well. Dip each piece of the chicken into the spice mixture, place in a 9 x 13 pan.
Grill the chicken, over medium heat. About 7-8 minutes on each side, if boneless. More time needed if chicken has bones attached.
In another bowl, combine the butter and all of the lime butter ingredients. Mix well. Drizzle lime butter over chicken pieces on serving platter. Garnish with fresh lime slices. Or pass lime butter with the chicken.
-I used 4-5 large chicken breast halves, sliced in half, then pounded a little with a mallet to tenderize and thin out a bit for grilling .