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In Texas, the first day of summer comes and goes without much fanfare. Officially, the first day of the season occurs around June 21 and is marked by the summer solstice, or what we in the Northern Hemisphere call “the longest day of the year.”
Of course, by late June it’s likely you’ve already spent a lazy day at the lake, attended a pool party or gathered with friends on a balmy evening. In any case, June is a great month to take the party outdoors and enjoy the weather before the mercury rises mercilessly.
I’m including a personal favorite appetizer recipe from my friend Susan, a member of Fayette EC, who throws amazing summer parties on her ranch.
Bite-sized chunks of chicken are marinated in a mixture of Sriracha hot sauce and lime, sprinkled with brown sugar, baked and put under the broiler.
4 small boneless, skinless chicken breast halves (6 ounces each or about 1 1/2 pounds total)
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons Sriracha sauce
1/2 teaspoon cumin
16 slices bacon
1/3 cup packed light brown sugar
Servings: 16. Serving size: 2 pieces. Per serving: 127 calories, 12 g protein, 5.5 g fat, 5.2 g carbohydrates, trace dietary fiber, 265 mg sodium, 4.9 g sugars, 35 mg cholesterol