Binary Recipe – Southwest Chicken With Lime Butter

We have been on a roll with picking and concocting recipes at the Binary household lately. I try to spread the variety around and sometimes you get real duds and other times you get real winners. It’s only the winners that I write about here, why would I waste my time and your taste buds on boring or sub-standard meals? I wouldn’t. I share only the best and recipes that the Binary household adds into the regular rotation and you will find that the recipes we  do are low-fat, high protein, vegetables, and can be made by anyone without a high requirement of culinary experience.

This recipe is a grilled southwest chicken with lime butter. All made yourself and it’s about 15 minutes of prep time plus whatever time you take to grill the chicken. For this recipe I would to only grill the chicken, I don’t think it would work if you try to broil it. Grill only.

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Ingredients

1 1/2 pounds chicken breasts (or use bone-in chicken parts, whatever) *** I think this recipe would also work on pork, maybe I’ll try it next time.

For the chicken:

• 1 tablespoon chili powder
• 1 tablespoon ground cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon coarse black pepper
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar

For the Lime Butter:

• ½ cup (1 stick) butter, melted
• 1 to 2 teaspoons of Cayenne pepper (or your chili flavor of choice)
• 1 tablespoon fresh lime juice (I used bottled)
• pinch coarse black pepper
• You could also add a little chopped cilantro if you like it, the butter is great without it if you don’t like cilantro

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• Mix all the ingredients for the chicken in a bowl. When it’s done it will be a dark red paste.
• Spread the paste all over the chicken, you will have plenty don’t hold back.
• Grill the chicken over a medium heat on a gas grill or indirect heat for charcoal. If you cook it took hot the sugars in the paste will burn. Cook for 20 minutes or until the chicken is done, clear fluid, white middle.
• Melt the butter and mix the ingredients for the lime butter. I prefer to make it right before the chicken is done, fresh and hot.
• Pour over the chicken, have a little left over for dipping. Serve with your vegetable of choice.
• Savor.

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That’s it. It looks complicated but it’s not. Make the paste, grill, make the butter, serve.

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Binary Blogger

Binary Blogger has spent 20 years in the Information Security space currently providing security solutions and evangelism to clients. From early web application programming, system administration, senior management to enterprise consulting I provide practical security analysis and solutions to help companies and individuals figure out HOW to be secure every day.

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