Lemon-Lime Grilled Chicken

Did you ever use Rose's Sweetened Lime Juice for cooking? Well, I just did for the first time tonight. We always have a bottle of Rose's Lime Juice around, not because we drink a lot, but once in awhile when my husband gets an urge for his favorite drink or concocting a cocktail when we have company called a "Gimlet" with Hendrickson's Gin as the base...a Rose's Lime Juice is a must! It's not my kind of drink and it's way too strong for my taste, if you ask me. But the guys seem to love this mixed spirits.

So tonight I got into my Monday Madness Grill-a-thon and yes, it did rain again!!! This time, I was literally grilling in the pouring rain. I wanted to belt out "I'm ♪ Grilling ♪ in the Rain," but I decided to sing to myself instead before I get hit by lightning and make it rain harder...hehehe

For tonight's dinner, I made a lemon-lime flavoring for my chicken breasts and added a splash of Rose's Sweetened Lime Juice for a flavor-punch and to create a slight glaze on the meat. The result was quite magnificent. The chicken was very moist with a little hint of spiciness from the crushed red pepper flakes and a bit tangy from all the citrus juices. Then, I served it with fresh sauteed vegetables...it was the perfect meal!

Ingredients:
3-4 Chicken Breasts
EVOO
Crushed Red Pepper Flakes
Oregano
Fresh Lemon
Fresh Lime
A couple of shots of Rose's Lime Juice
Salt and Pepper

Baby Mushrooms, Green Beans & Carrots:
EVOO
Baby Mushrooms
French Green Beans
Shredded Carrots
Cipolline Onions
Garlic, chopped
Salt and Pepper
Red Raspberry Champagne Vinegar (B.R. Cohn)

Directions:
Season chicken breasts with salt and pepper. Sprinkle with red pepper flakes and oregano. Place them in a Ziploc bag. Add olive oil and freshly squeezed lime and lemon. Marinate for a few hours or overnight.

Heat up grill to at least 400 degrees F. Grill each side of the chicken breast for about 15 minutes. Serve immediately with a side of veggies...

Baby Mushrooms, Green Beans & Carrots:
Saute Cipolline onions and garlic on EVOO. Add shredded carrots and green beans. Toss gently for a few minutes. Then, add mushrooms. Let it simmer for a couple of minutes. Add a splash of red raspberry champagne vinegar.