Zingy Grilled Lime Chicken from Victoria Abbott aka Mary Jane and Victoria Maffini
Of course, I always buy too many and then need extra ways to use them. I'd recently also stocked up on boneless, skinless chicken thighs (because I think that they are juicier and tastier than chicken breasts) and wondered if there was a way to combine these two ingredients to use on the barbecue on our steamy summer evenings. The chicken would be easy and the lime would be refreshing.
Put zest aside in a small bowl and cover until serving. Chop the cilantro, Put aside in a small bowl, covered.
Add chicken to the zippered bag and cover with mixture.
Brush with marinade. Grill for fifteen minutes. Turn, baste with marinade and cook for five more minutes or until cooked through.
Transfer to a platter and sprinkle cooked chicken with the lime zest and the cilantro. Yum!
Cool but spicy for sure! We also served fresh summer corn and our spicy slaw. We'll be sharing that recipe in September.
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