Grilled Chili Lime Chicken Thighs Recipe

Introduction

Fire up the grill and get ready to tantalize your taste buds with the explosive flavors of Grilled Chili Lime Chicken Thighs. This delectable recipe combines the smokiness of the grill with the zesty kick of chili and the bright freshness of lime, resulting in a dish that’s both succulent and satisfying. In this article, we’ll take you through the steps to create this mouthwatering masterpiece, perfect for your next barbecue or family dinner.

Ingredients You’ll Need

Before we dive into the grilling process, let’s gather all the ingredients required to make Grilled Chili Lime Chicken Thighs.

For the Marinade:

1. 4 boneless, skinless chicken thighs
2. 2 cloves of garlic, minced
3. 2 tablespoons olive oil
4. Zest and juice of 2 limes
5. 1 teaspoon chili powder
6. 1/2 teaspoon paprika
7. Salt and black pepper, to taste

For Garnish (optional):

1. Fresh cilantro leaves
2. Lime wedges

Marinating the Chicken

The secret to the incredible flavor of these chicken thighs lies in the marinade.

Step 1: Prepare the Marinade

In a bowl, combine the minced garlic, olive oil, lime zest, lime juice, chili powder, paprika, salt, and black pepper. Mix them together until you have a well-blended marinade.

Step 2: Marinate the Chicken

Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or if time permits, let it marinate for up to 4 hours for maximum flavor.

Grilling the Chicken

Now that our chicken thighs are infused with flavor, it’s time to fire up the grill.

Step 1: Preheat the Grill

Preheat your grill to medium-high heat, around 375-400°F (190-205°C).

Step 2: Grill the Chicken

Remove the chicken from the marinade and place it on the preheated grill. Grill for approximately 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.

Step 3: Baste with Marinade

While grilling, baste the chicken occasionally with the remaining marinade to lock in those enticing flavors.

Serving and Enjoying

Once your Grilled Chili Lime Chicken Thighs are perfectly grilled and irresistibly aromatic, it’s time to serve and savor.

Step 1: Rest and Garnish

Remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute, ensuring a juicy and tender result. You can garnish with fresh cilantro leaves and lime wedges for an extra burst of flavor.

Step 2: Serve with Your Favorites

Serve the chicken thighs alongside your favorite sides. Whether it’s a crisp garden salad, grilled vegetables, or fluffy rice, this dish pairs beautifully with a variety of accompaniments.

Conclusion

Grilled Chili Lime Chicken Thighs are a true delight for the palate. The smoky, charred exterior and the juicy, flavorful interior make these chicken thighs a must-try for any barbecue enthusiast or lover of bold, tangy flavors. With a simple yet vibrant marinade, this recipe is not only delicious but also incredibly easy to prepare.

So, fire up your grill, grab your apron, and treat yourself to this sensational dish that’s sure to become a favorite in your repertoire of grilled delights.

FAQs

1. Can I use chicken breasts instead of chicken thighs?

   While chicken thighs are preferred for their tenderness and flavor, you can certainly use chicken breasts if you prefer white meat. Just be cautious not to overcook them, as they can become dry.

2. What if I don’t have a grill?

   If you don’t have a grill, you can use a stovetop grill pan or bake the marinated chicken in the oven at 375°F (190°C) until it reaches the recommended internal temperature.

3. Is there a substitute for fresh lime juice?

   If you don’t have fresh limes, you can use bottled lime juice, but fresh lime juice is recommended for the best flavor.

4. Can I make the marinade in advance?

   Yes, you can prepare the marinade a day ahead and store it in the refrigerator until you’re ready to use it.

5. Are there any alternative spices for the marinade?

   You can experiment with different spices like cumin, coriander, or even a dash of cayenne pepper to customize the flavor to your liking.

Source: yayforfood.com

Yield: 8 Servings

Baked French Onion Meatballs

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If you're a fan of the rich and savory flavors of French onion soup, you'll love these Baked French Onion Meatballs. This dish combines tender, juicy meatballs with the deep, caramelized flavors of onions and a cheesy topping that will make your taste buds sing. Perfect for a family dinner or a cozy night in, these meatballs are sure to become a new favorite.

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 1 1/4 pounds ground chicken
• 1 slice soft whole grain bread
• 1 egg, beaten
• kosher salt and black pepper
• 6 tablespoons salted butter
• 3-4 medium yellow onions, thinly sliced
• 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 3 cloves garlic, chopped
• 2 cups cremini or wild mushrooms, sliced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh sage
• 2 1/2 cups low sodium chicken or vegetable broth
• 1/4 cup whole milk, cream, or canned coconut milk
• 6 slices french bread
• 1 cup shredded gruyere cheese

Instructions

1. Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.

2. Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.

3. In a bowl, combine the chicken, bread crumbles, egg, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls about the size of 2 tablespoons, and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.

4. Meanwhile, melt together the butter and onions in a large oven safe skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used all of the 3/4 cup of wine and the onions are deeply caramelized.

5. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the the broth and a pinch each of salt and pepper. Increase the heat to high and bring to a low boil. Add the meatballs and simmer 10 minutes, until cooked through. Stir in the cream.

6. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Place the bread on/around the meatballs. Top evenly with cheese. Broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Eat!