Whoooosh!

Boy, where did the weekend go?! It seems like it was Friday only yesterday. Despite my plans, Mother Nature rained out my trip to the Gardener's Market Saturday morning (the weatherman got it wrong...again!)and it continued to rain off and on all day, so no outdoor activities for me. Went shopping for Father's Day gifts for my DIL instead. Sunday however was GORGEOUS!!! Got up at 7 and put in 2 miles on the ol' treadmill, then decided that the blue sky and sun was just too good to pass up. I laced up the sneaks and hit the MC (no rattlesnakes, Darla! although at one point I swore I heard one but it turned out to be Steven Tyler shakin his tamborine on my iPod -lol!). And as if that wasn't enough exercise for the morning, I mowed the lawn and pulled weeds! All before noon! Wish I was that energetic every day.

Since it is (supposed to be) summer and BBQ season, here's a little recepie that I've made before and it really easy and VERY good...enjoy!

Chipotle-Lime Grilled Chicken

1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 tablespoons chipotle Tabasco
3/4 teaspoon salt
6 large skinless boneless chicken thighs (2 1/2 lb total)
2 teaspoons mild honey

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).

While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.

Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.

Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

Note:
If you aren't able to grill outdoors, chicken can be cooked in batches in a hot, lightly oiled, well-seasoned large (2-burner) ridged grill pan over moderate heat, about 15 minutes (before brushing with sauce).

Makes 6 servings.