Lime Chicken comes in many forms but this Lime Chicken makes for a very nice dinner or lunch and is perfect for summertime.
You can grill the chicken on an outdoor grill, or in my case on a indoor grill. It comes out tender and has a wonderful bright flavor. As in most cases you can swap out the chicken thighs for chicken breast.
The trick is it needs to marinate for 24 hours other than that this is a easy dish to prepare.
What’s that thing I was grilling on? It’s called a grilling mat. They’re non stick, and still give you grill marks. Bonus food doesn’t fall through. You can get one here if you like.
Grilled Lime Chicken
By Chef Kendra Nguyen
1 pound boneless, skinless, chicken thighs (about 4)
1 (14 can of coconut milk or evaporated milk
zest of 1 lime
juice of 1 lime
2 serrano peppers, diced
2 tablespoon olive oil
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon red pepper flakes
¼ c Italian dressing
1 cucumber, thinly sliced
1 avocado, thinly sliced
1 tomatoes, diced
¼ of an onion, slices thinly
2 T cilantro, chopped
Salt and peppers to taste
Garnish with wedges of lime if desired.
Whisk milk, lime juice, zest, olive oil, cumin, salt, red pepper flakes, cumin and serrano peppers, in a large bowl. Add chicken and make sure it’s under the marinade liquid. Cover with plastic wrap and refrigerate for at least 24 hours. Remove serrano peppers to a plate with a slotted spoon so they’ll be ready for grilling.
Pull chicken out of marinade and shake off the excess marinade before placing on the grill.
Grill Chicken and serrano slices on medium heat on indoor grill until juices run clear and the serrano peppers take on some color. Flip chicken and peppers once.
In a bowl mix onions, cucumbers, tomatoes, cilantro, grilled serrano and salad dressing, in a bowl. Add avocado and gently toss care not to mush up the avocado slices. You can also just layer avocado slices over the top of the dish if you like your avocados pure.
Slice the chicken if you want then serve the topping on the side or on top of the chicken. Enjoy.