lime and garlic marinade

Lime and Garlic Marinated Chicken Thighs

Happy Tuesday! I wanted to get in a quick post ahead of Cinco de Mayo (barely). This lime and garlic marinade comes together quickly and is perfect for grilled chicken thighs. You could use breasts too, but they won’t be quite as juicy and flavorful. Slice up the grilled chicken thighs to use in tacos, burritos, bowls, salads, etc., or serve them whole with sides.

Here are some other recipes and ideas for your Cinco de Mayo celebration (no matter how big or small) from the blog. Have a margarita for me!

Cilantro, Lime, and Pepita Salad Dressing

Grilled Lime Chicken Salad with Smoky Chipotle Dressing

Quinoa Salad with Mango, Citrus, and Black Beans

Quick Fresh Guacamole

Easy Breezy Mango Salsa

Lime and Garlic Marinated Chicken Thighs

(6 – 8 servings)

1/2 cup lime juice, from about 4 – 5 limes

2 tablespoons olive or canola oil

3 cloves of garlic, peeled and thinly sliced

1/2 teaspoon kosher salt

a few dashes of hot pepper sauce (Cholula, Tabasco, etc..)

freshly ground black pepper, a pinch or a few grinds

2 pounds boneless, skinless chicken thighs

Cut the limes in half and juice them to yield about 1/2 cup.

Peel and thinly slice the garlic.

Combine the lime juice, oil, garlic, salt, hot pepper sauce, and black pepper in a mixing bowl.

Trim excess fat from the chicken thighs, then put them in a large ziplock bag or other airtight, non-reactive container.

Add the marinade to the chicken and seal the bag or container. Marinate, refrigerated, for at least one hour and up to 12 hours. (You can leave them overnight but don’t exceed 24 hours.)

Preheat your grill for about 15 minutes.

Remove the chicken from the marinade and shake off excess marinade before placing them on the grill. Grill on medium-high heat, for 8 – 10 minutes, turning halfway through. To ensure doneness, use an instant-read thermometer to make sure the internal temperature of the largest chicken thigh is at 165 degrees.

Remove the chicken thighs from the heat and cover them with foil. Allow them to rest 5 or 10 minutes before serving whole or slicing them up to use in tacos, bowls, salads, etc.

When life feels heavy, we have to actively seek lightness; it doesn’t just come. Celebrations are a great way to do that. We can find joy in something as big as a festival or as small as eating the perfect snack all by ourselves in the afternoon. It’s the intention that counts.

Until further notice, celebrate everything!

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