Honey-Lime Grilled Chicken

Ingredients

Pairs well with Cilantro Rice recipe.

  • 3 lbs boneless skinless chicken thighs, fat trimmed off

Marinade/Basting Sauce

  • 2 T extra vigin olive oil
  • 3 T honey
  • 1/4 C fresh lime juice
  • 1 t finely grated fresh ginger
  • 1 t cumin
  • 1 t coriander
  • 1 t dry oregano
  • 3 medium cloves garlic, finely minced
  • 1 t kosher salt
Instructions
  1. Combine all marinade ingredients in a sauce pan and stir well
  2. Transfer 3 tablespoons of marinade into a zippered bag and add chicken
  3. Massage bag well to coat all chicken pieces
  4. Marinade at least 30 minutes and up to 12 hours
  5. Heat remaining marinade over medium heat till mixture comes to a boil.
  6. Continue to cook (watch carefully so that mixture doesn’t overflow pan) until syrupy and reduced to half original volume (~1–2 min)
  7. Set aside to cool
  8. If cooking on outside grill, preheat grill to medium-high
    1. When hot, add chicken and sprinkle lightly with kosher salt and freshly ground black pepper
    2. Cook for about 12–15 minutes, turning frequently and basting with the reduced sauce until golden, slightly charred in places and internal temperature reaches 160º
  9. If cooking inside, heat oil in a large sauté pan until almost smoking
    1. Add chicken and sprinkle lightly with kosher salt and freshly ground black pepper
    2. Cook for about 10 minutes, turning frequently and basting with the reduced sauce until golden, slightly charred in places and internal temperature reaches 160º
    3. Don’t overcrowd the thighs in the pan or they will simmer instead of sauté—make in two batches if necessary
  10. Tent chicken with foil and allow to rest for 5 minutes before serving
Ingredients
Chicken (thighs)
Oil (olive extra virgin)
Honey
Lime
Ginger
Cumin
Coriander (ground)
Oregano
Garlic
Salt
Categories
Dinners
Mexican
Cooking Method
Griddle
Yields 6 servings