Thursday, January 13, 2011

Chicken Fajita Grill with Avocados and Honey Corn Cakes

1 to 2 lemons
1/4 cup honey
1 tablespoon ground cumin
1 teaspoon salt
3/4 teaspoon cayenne pepper
4 boneless chicken breasts
2 avocados
12 honey corn cakes (recipe follows)
cilantro, sliced red pepper, citrus slices (optional)

Grate lemon to get 2 teaspoons peel.  Squeeze to get 2 tablespoons juice.  Mix lemon peel and juice with honey, cumin, salt and cayenne.   Place chicken breasts in bowl.   Pour mixture over chicken, turning breasts to coat; cover.
Marinate in refrigerator for 8 to 10 hours.
Place chicken over medium-hot coals or under broiler on foil-lined pan.   Cook 5 to 8 minutes on each side, basting with marinade, or until cooked but not dry.
Halve, seed and skin avocados.  Slice lengthwise.
Slice chicken breasts crosswise and serve with avocado slices and honey corn cakes.  Garnish with cilantro, sliced red bell peppers and citrus slices if desired.
Makes 4 servings.

Honey Corn Cakes:   Combine 1/4 cup honey, 2 cans (15.25 oz. each) corn kernels (drained), 3 eggs, 1 cup flour, 1/2 cup milk and 1/2 teaspoon garlic salt.  Heat skillet lightly coated with olive oil to medium.  Pour 1/3-cup portions of corn cakes into skillet and cook for about 1-1/2 to 2 minutes on each side.  Makes 12 to 14 corn cakes.

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