Grilling, Smoking and Barbecuing Recipes
Chicken Fajita Grill with Avocado
and Honey Corn Cakes
Yield: 4 servings; 12 to 14 corn cakes
Ingredients
Chicken Fajita Grill
- 1 to 2 lemons
- 1/4 cup honey
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 to 3/4 teaspoon cayenne pepper
- 4 boneless chicken breasts
- 2 avocados
- 12 honey corn cakes, recipe follows
- cilantro (optional)
- sliced red pepper (optional)
- citrus slices (optional)
Honey Corn Cakes
- 1/4 cup honey
- 2 (15.25 ounce) can corn kernels, drained
- 3 eggs
- 1 cup flour
- 1/2 cup milk
- 1/2 teaspoon garlic salt
Instructions
Chicken Fajita Grill
- Grate lemon to get 2 teaspoons peel. Squeeze to get 2 tablespoons juice.
- Mix lemon peel and juice with honey, cumin, salt and cayenne.
- Place chicken breasts in bowl. Pour mixture over chicken, turning breasts to coat; cover. Marinate in refrigerator for 8 to 10 hours.
- Place chicken over medium-hot coals or under broiler on foil-lined pan.
- Cook 5 to 8 minutes on each side, basting with marinade, or until cooked but not dry.
- Halve, seed and skin avocados. Slice lengthwise. Slice chicken breasts crosswise and serve with avocado slices and honey corn cakes.
- Garnish with cilantro, sliced red bell pepper and citrus slices if desired.
Honey Corn Cakes
- Combine all ingredients.
- Heat skillet lightly coated with olive oil to medium temperature.
- Pour 1/3-cup portions of corn cake mix into skillet and cook for about 1 1/2 to 2 minutes on each side.
Attribution
Recipe and photo used with permission from:
National Honey Board