I was at the farmer’s market today. Found some lovely sweet corn and local honey. My bees are not producing enough honey to harvest yet, so I picked up a jar of honey.
BH was in the mood for some chicken strips, and I was tired of my usual recipes. So I browsed online for some inspiration and then made up something that seemed it would be sweet and tangy.
Olive oil, a bit of lime juice, some seasoning, and honey are all you need. Cook until the honey starts to caramelize. Yum!
The only thing I did not really measure was the honey. I just grabbed a teaspoon from the cutlery drawer, dipped it in the golden honey loveliness, and mixed it into the rest of the ingredients.
The lime added a hint of tartness and freshness to the taste. It was a nice change from using lemon or orange, which is what you usually find with chicken. A nice surprise for the taste buds.
I’ll have to post a photo another time. BH was already hungry and nibbling the chicken as it came out of the skillet, so I did not want to delay dinner by getting a camera out!
And the sweet corn? It went really well with the chicken 🙂
Sweet and Tangy Chicken Strips
A lovely, quick way to prepare boneless, skinless chicken thighs. A bit of honey for sweetness and lime juice for tartness. Cooking the chicken until the honey starts to caramelize intensifies the flavors.
4 boneless, skinless chicken thighs cut into strips
1/4 cup olive oil
2 Tablespoons lime juice
1/2 teaspoon seasoned salt
1 teaspoon honey
1 Tablespoon additional olive oil.
Put the chicken strips into a quart size storage bag in a single layer. The strips should fill most of the bag.
Whisk together the rest of the ingredients. Pour over the chicken and close the bag. Squish the chicken around until all the pieces are covered. Open the bag, squeeze out most the air, and seal the bag again. Press the chicken down to one layer. Let sit about 15-20 minutes, turning the bag over a couple of times.
Heat the 1 Tablespoon olive oil in a skillet until hot. A drop of water added to the pan should pop (stand back when you do this so you don't get hit with hot oil).
Add the chicken strips in a single layer (you may need multiple batches to cook them all). Cook for 8 minutes, turning every 2 minutes to keep from burning. Ideally, the honey should start to carmelize (turn dark brown), but not burn.
Note: These would also work well cooked on a clean grill.
Prep time includes marinating time. It really only takes about 5 minutes to cut the chicken into strips (especially if you use kitchen shears) and mix up the marinade.
From the kitchen of Geri Schneider Winters