chili-lime-chicken2

Chili Lime Chicken

Another tasty recipe that has been tested by the Vascular Surgery team and approved by Marcy Pugliese, Harbin Registered Dietician.

Note: Marcy recommends replacing the chicken thighs with boneless skinless chicken breasts.

Ingredients:

2 – 2.5 lbs skin on chicken thighs

Marinade: 

1/2 cup fresh lime juice
3 teaspoons fresh lime zest
1/4 cup olive oil
4 tablespoons fresh cilantro, chopped finely
2 jalapeño, chopped finely
4 garlic cloves, chopped finely
1 tablespoon honey
2 teaspoons salt
1 teaspoon chili powder or to taste

Method:

  1. Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.
  2. Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.
  3. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.
  4. Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.

Cook’s Note:

You can make this chili lime chicken with a cast-iron grill pan or regular skillet, or bake in the oven. Preheat the oven to 400F and bake it for about 20-25 minutes or until the skin becomes brown and charred. You can also use skinless and boneless chicken thighs or breasts.

Recipe found on http://rasamalaysia.com/.

 

 

This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s