Texas Grilled Chicken with Lime Butter and Mexican Rice with Creamy Tomatillo and Cilantro Dressing

Oh my goodness...

Are you ready for the yummiest dinner EVER???

This is so tasty that my mouth is actually watering just thinking about it!!!

YOU WILL WANT TO MAKE THIS ONE...don't even give it a second thought, just get all your ingredients together and get busy...you are gonna WOW everyone who eats it, I PROMISE!!!

First, let's make a little marinade and get that chicken doin' it's thing!

Texas Grilled Chicken with Lime Butter

You will need:
4 -5 large chicken breasts,
set them to the side to rest
while you combine the following for your spice seasoning marinade:
(JUST A LITTLE NOTE HERE:
if you are feeding an army, like I do...
You can easily adjust this recipe, just double it.
OR if you are preparing it for a dinner party, quadruple the hummer and make a load of people smile!)
2 Tbsp Cinnamon
2 Tbsp Chili Powder
2 Tbsp Brown Sugar
2 tsp Cocoa powder
salt and pepper (probably a tsp of each...or more if you prefer)
5 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar
Stir together well...then add a little water (just a tsp or so at a time...you just want this to be runny enough to coat your chicken breasts well on both sides)

Coat the chicken breasts and let them hang out for a while...you decide...could be for as little as 30 minutes or so -- up to all afternoon if you stick them in the fridge.
When ready, grill over medium heat -- about 7-8 minutes each side.

Drizzle with lime butter: 
(Don't be tempted to leave this off thinking the chicken will have enough flavor ~ even though it really does ~ but I'm tellin' ya this drizzle is to die for, so take just a minute and throw it together, you'll be so happy you did!)
1/2 C melted butter
1 Tbsp fresh lime juice
1 Serrano Chili, minced
2 Tbsp minced onion
Handful of cilantro, chopped

Mix all together and drizzle away over the top of your grilled chicken breasts...
Garnish with lime wedge and serve with the delish Rice Recipe.

Alrighty...now for that deeeeelicious rice recipe...

Mexican Rice with Creamy Tomatillo and Cilantro Dressing

Ingredients for Rice:
1 Tbsp Olive Oil
1 large white or yellow onion, chopped
2 cloves garlic, minced
1 small can chopped mild green chiles
2 C Brown Rice
3 1/2 C chicken stock
salt and pepper

Heat oil in large saucepan over medium heat...toss in onion, garlic and green chiles.  Cook until onion is soft, about 5 - 10 min.  Mix in rice, stir about 2 minutes.  Add chicken stock, bring to a boil.  Reduce heat to low and cover...cook until rice is tender and broth is absorbed.  (BROWN RICE takes a little longer to cook, so be patient...it is so much tastier than white rice, you'll be glad you tried it!)
Turn off heat and let rice rest covered for about 5 minutes, then add dressing and toss...then serve alongside your Texas Grilled Chicken!

Ingredients for Tomatillo and Cilantro Dressing:
First I'll give you the "real" recipe...
Then I'll give you "MY FAVORITE VERSION"...
both are super yummy!!!

2 C Mayonnaise
2 C Sour Cream
Bundle of fresh Cilantro, washed and with stems removed
3-5 Tomatillos, quartered
1 garlic clove
2 green onions
1 Serrano chile, seeded and chopped
1 tsp salt and pepper
2 tsp Cumin
3 Tbsp fresh lime juice (about 2 limes)

Place all ingredients in blender and blend until nice and smooth.
Give it a little taste, if it still needs a little extra zing, add in a bit more lime and possibly another pinch of salt and pepper.

Now for MY FAVORITE VERSION!!!!
Substitute the Mayo for Vanilla Bean Ice Cream...
You gotta try it, it is so, so, so divine!!!

It's actually a GREAT thing when you run out of certain ingredients...
that's when the magic happens!!!
I love "creating" in the kitchen...the things we can come up with are remarkable!

I do hope you'll love these recipes...they are some of my favorites...I've done a lot of tweaking to get them "JUST SO" ~ feel free to do the same if you desire.  :0)