I’m a chicken lover. I could eat it just about every day. Mark? Not so much. So it’s always a challenge preparing a chicken dish that he’ll like. Well, folks, I nailed it.
Not only did Mark (and Justin) rave about this chicken, it doesn’t require marinating hours in advance and cooks up fast. You can have this dish on the table in about 30-35 minutes. Toss up a salad and some crusty bread and you’re good to go.
- For the marinade:
- 1/3 cup olive oil
- One large lime
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves of garlic, crushed
- 8 boneless, skinless chicken thighs
If you're using a gas grill, light it up. You're looking for the grill to be 450F. While the grill is getting up to temperature, in a large zip close bag, combine the olive oil, lime juice, cumin, salt, crushed red pepper and the garlic. Add the chicken. Remove the air from the bag and refrigerate for 15 minutes.
The result? Flavorful, moist chicken. You really can’t go wrong if you’re using thighs. It’s nearly impossible to overcook them.
We happened to have a batch of Tomatillo Salsa in the fridge and drizzled that on top of the chicken.
I was also thinking that this might be good served with flour tortillas too. Give it a try and let me know what you think.