Today on DelmarvaLife –
There’s two young women on Delmarva, who are on a mission to make a difference. On top of that, they’re proving that when it comes to being a leader, age doesn’t mean a thing. We talk with Kaylin Conway of Laurel and Lyla Reese of Ocean View, to learn all about their new craft club.
With all that’s going on in the world, it’s probably making us think twice about big decisions and purchases. Maybe like buying a home? Lisa recently found out from the Figgs team of Delmarva, there may never be a better time.
It’s National Kitten Day and it’s never been a more perfect day to adopt one! We have some cute kitties (and some pups) ready to go their fur-ever homes in today’s Pet Connect.
8 years ago, almost to the day, Jeremiah Copeland first performed on the DelmarvaLife stage. His voice is unique, beautiful and the kind that can give you goosebumps all over. Today, he’s back and we’re talking about his recent win at a National Association of Teachers of Singing Competition. Plus, he’s performing for us.
It’s my favorite day of the week – Friday. And you know what Friday means, right? We have another round of “All That is Good.” Get ready for all the feels and all the fun!
There’s a new way to take your grilled chicken to the next level. Our recipe for Mango Lime Chicken is full of tropical flavors like mango and limes. Let the chicken sit overnight in the marinade, throw it on the grill, and voila you have the perfect summertime meal. Sit back, relax, and enjoy the tropics right at home. Check out the recipe below:
What You’ll Need
- 8 boneless, skinless chicken thighs (about 2-1/4lbs)
- 1 fresh mango, peeled and coarsely chopped
- 3 tablespoons lime juice (juice from about 2 limes)
- 3 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
What to Do
- Place chicken in a large resealable plastic bag; set aside.
- In a blender, combine remaining ingredients and process until smooth to create our marinade and basting sauce. Pour half this mixture over chicken. Seal bag and marinate in refrigerator 6 hours or overnight. Cover and refrigerate the remaining marinade and basting sauce until later.
- Preheat grill to medium-high heat, or heat a grill pan over medium heat. Remove chicken from marinade and place on grill. Discard marinade remaining in bag.
- Cook chicken 8 to 10 minutes per side or until no pink remains in center of chicken, basting occasionally with the reserved marinade and basting sauce.