The very first ‘home cooked’ meal I ever made my husband was chicken. It was disgusting.
I remember calling my mom every 5 minutes, “Wait, so how do I know when the chicken is done? It’s been in for an hour?”
It was done alright.
I have this fear of undercooking meat, so I tend to go overboard and make sure that it’s really cooked. I remember the look on my husbands face when he first tried my chicken. It was like, “I know we just got married and all but how can I tell my new wife that she’s the worst cook and I wish my mom was here?….”
Sadly it finally took me a couple years before I started cooking chicken the right way. That’s right…A couple of years. Exactly how many chicken dishes did husband have to force down during that time, I don’t know…But now I know his exact face when I make something that doesn’t taste the best. I always follow that look up with a, “Whaaaaaaat?! What’s wrong with THIS dinner?!”
The secret for cooking chicken, in my eyes, is to buy a meat thermometer. That kitchen tool right there has saved my life.
As for the chicken breast, they say it’s done when the internal temperature reaches 165. So I always cook the chicken to about 160 degrees, and then I pull it out of the oven, cover it with foil, and let it continue to cook a little more. I also make sure the breast are thin and even. It doesn’t cook evenly if one side of the breast is super thick, and the other is super thin.
Ok, here is the recipe:
- Chicken Breast or Tenders, desired amount
- Olive Oil
- Limes (3-4)
- Lime Zest of 1-2 limes.
- Coconut Sugar or Honey
- *There are no measurements for this recipe
- Optional: Top chicken with chopped cilantro
- Preheat your oven to 350 degrees.
- Add your chicken to a baking dish large enough to where the chicken isn't too crowded together.
- Drizzle olive oil on top of the chicken. (Enough olive oil to coat the entire top of the chicken. It's ok to be somewhat generous.) Then Squeeze your limes onto the chicken. (I used 1 and a half limes per side. Don't be shy. Squeeze enough juice to coat entire tops of chicken.)
- Grate lime zest over the chicken, one lime per side.
- Sprinkle coconut sugar on top of chicken, enough to coat entire top of chicken. If using honey, drizzle on top. Use enough to coat lightly.
- Do the same with the remaining spices, paprika, cumin, oregano, salt, and pepper. Be generous.
- Flip the chicken, and do the same to the other side ; olive oil, sweetener, and spices.
- Bake in the oven for 20-30 minutes, or until internal temperature is close to 165 degrees. Cover at let sit for at least 5-10 minutes after baking to let the flavors come together.
- Top chicken with chopped cilantro.
My next food to learn how to cook is steak.(P.S. I have a food blog?) I usually don’t eat steak, but my husband loves it. I feel bad that I rarely cook it for him…Sadly I feel even worse when I DO cook it for him. Let’s just say there is NO red in the middle, and the outside has this ‘char’ to it. Crispaaaaayyyy!
But if my husband asked me to make him chocolate cake, well by all means…It would be fantastic!