Chili Lime Grilled Chicken

By Sandybehr

Ingredients

• FOR THE MARINADE:
• ield: Serves 4 - 6
• NF is based on 1 piece of chicken
• Chili Lime Grilled Chicken
• INGREDIENTS
• 16 boneless, skinless chicken thighs
• The juice and zest of 3 big limes
• 1/4 cup extra-virgin olive oil
• 2 jalapeño peppers, chopped finely
• 4 garlic cloves, minced
• 2 tbsp unpasteurized honey
• 1 tbsp chili powder
• 1 tbsp salt (I use Himalayan salt)
• 1 tsp onion powder
• 1 tsp ground coriander
• 1 tsp ground cumin

Details

Servings 1
Adapted from frame.bloglovin.com

Preparation

Step 1

Combine all the ingredients for the marinade in a large glass measuring cup or mixing bowl and mix until well combined.
Place the chicken thighs in a single layer in a non-reactive container such as a glass or porcelain baking dish and pour in the marinade; toss the chicken thighs around until they are completely coated. Make sure that the marinade makes it all the way to the bottom of the dish. Cover with a piece of plastic film and place in the refrigerator to marinate for at least 4 hours, but preferably overnight.
When you are ready to grill your chicken, preheat a grill to high heat and brush the grills with a little bit of oil, if necessary.
Once the grill is super hot, place the chicken on the grill, nice looking side down, lower the heat to medium, and close the lid.
Cook for about 5 minutes, or until the meat easily detaches from the grill, then flip the chicken thighs. Spoon a little bit of the leftover marinade over each thigh, close the lid and let the meat cook for another 3 to 5 minutes, or until the meat is nicely charred, cooked all the way through and its juices run clear.
Remove the meat to a clean plate and tent loosely with aluminum foil. Allow to rest for 5 minutes, before serving.


Chili Lime Grilled Chicken | thehealthyfoodie.com