When it comes to food preparation, I sometimes worry that I do too much for my kids. Most mornings, I have breakfast ready for them instead of letting them fend for themselves, and I see only occasional flickers of wanting to learn even the most basic tasks such as frying an egg or cooking pasta. Even brownies don’t reel them in!
When it comes to breakfast, I do this partially because I think they’ll start their day on a healthier note. Also, I really enjoy a hearty, ready-to-go breakfast, and it would be inconsiderate to make something just for me, right? Of course, there’s also this little job of mine that pretty much assures that I will be doing the lion’s share of the food prep no matter what time of day.
A recent letter from camp from my 13-year-old son, however, offered a glimmer of hope. Perhaps he won’t live alone in an apartment someday existing on boxed cereal and Ramen noodles alone. Perhaps the tiniest interest in cooking has rubbed off.
The letter detailed an overnight camping trip where my son’s cabin group grilled hamburgers over the campfire. There was extensive detail regarding the juicy, tender burgers—with a not-so-modest mention that they likely tasted better because he built the fire and did most of the cooking. Lest all the awesomeness be in the meat patty alone, he grilled the buns over the open flame to make them crispy. It’s all about texture, you know.
No campout would be complete without s’mores, but as it turned out, the graham crackers got smashed in a fellow camper’s backpack. Undeterred, they made a sundae of sorts with the toasted marshmallows, melted chocolate, and graham cracker crumbs. Apparently, it was divine.
While a diet of burgers and s’mores will not set my son up for a lifetime of stellar health, I was happy that he wanted to be a part of the preparation process and found enjoyment in sitting down with his counselors and friends, savoring the food they had eagerly prepared. To me, the biggest reward in the process of cooking is the prospect of gathering around the table and enjoying a meal with those whom I love. Amidst sports practices, meetings, and homework, this is often the only time in the course of the day that we truly slow down and catch up.
The following recipe is one that my sons could someday read and easily prepare for their family or friends. (And I hope they do!) The fantastic flavor imparted by the wet rub makes this chicken a favorite in our house, and the short list of spices can be mixed well in advance. The creamy sauce adds a special touch but the unadorned chicken absolutely holds its own. Consider cooking enough chicken to have leftovers; the bright flavor will perk up a variety of south-of-the-border and Asian recipes…and will make quick work of next week’s recipe!
- 4 boneless chicken breasts halves* (approximately 2 pounds)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika**
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice and the zest of 1 lime
- 1 teaspoon honey
- Optional: Chipotle Lime Crema and/or lime wedges for garnish or squeezing
In a bowl that is large enough to fit the chicken or in a zipper-top bag, mix the dry spices (chili powder through cayenne pepper), and then stir in the oil, lime juice, zest, and honey. Add the chicken breasts, and flip them a few times to evenly coat in the spice rub. Time permitting, allow the chicken to marinate all day or overnight. The chicken will still taste delicious if marinated for a shorter time–aim for at least an hour or two–but the flavor will improve with time. Let the chicken sit at room temperature for 30 minutes prior to grilling.
Preheat the grill and remove the chicken from the marinade. There won’t be much excess marinade, but you can discard what remains. Cook the chicken over medium heat for 7-8 minutes per side, depending on thickness, or until the chicken is just cooked through (internal temperature should read 170 degrees F with a quick read thermometer). As an option, lightly coat a large skillet with oil, and place over medium to medium-high heat. Cook the chicken breast halves for 5 minutes per side, or until the meat is no longer pink in the center. (The chicken can also be cut into bite-size pieces and stir-fried.) Remove from the heat and allow the chicken to rest for 5 minutes before cutting. Garnish with lime slices if desired.
- *Boneless, skin-on chicken is a great option for grilling, if available. Even if you prefer not to eat the skin, it will help the chicken retain moisture while cooking. Boneless, skinless breasts are a fine option, too. For evenly cooked, juicy chicken, you may wish to pound the breasts so they are roughly 1/2-inch thick throughout.
- ** If you aren’t familiar with smoked paprika and are willing to try a new spice, I highly recommend it. Smoked paprika is the Spanish relative of the more commonly used sweet Hungarian paprika. Its incredible flavor and deep red color comes from pimiento peppers that have been dried, smoked over an oak fire, and ground into a fine powder. Though traditionally used in chorizo and some paella dishes, its smoky (though not spicy-hot) flavor complements a wide variety of foods like potatoes, tomato-based soups and stews, ribs, chicken, fish, eggs, and more. McCormick’s offers smoked paprika, and it can be purchased online through Penzeys. Locally, small quantities may be purchased at The Herb Shop at Lancaster Central Market.
The Chipotle Lime Crema is optional…but an easy and tasty option!