It’s winter in California, which means spicy, tart, ripe limes. This recipe is my go-to marinade for chicken thighs.
It stars a threesome of flavor all-stars: lime, garlic, and chipotle. These three are bold individually, but there is special magic when they get together in this marinade. Whip up some Lime-Chipotle chicken, and then use a few more of those juicy limes in a Margarita. Even if it’s cold and dark where you live, you’re sure to have an evening of warmth with this on the menu.
4 boneless, skinless chicken thighs
juice and zest of two limes
2 TB extra virgin olive oil
1/2 to 1 tsp. chipotle powder (depending on how spicy your like your chicken)
1/2 tsp. sea salt
2 cloves garlic, pressed
At least two hours prior to cooking, mix together all the ingredients in a 1 gallon zippered plastic bag. Press the air out of the bag so that the marinade and the chicken are in good contact. Refrigerate for up to 24 hours.
Heat your grill, grillpan, or frying pan until hot. Take the chicken out of the marinade, but don’t worry about too much of the liquid clinging to the chicken. Discard remaining marinade.
Grill or fry the chicken until done. How to tell when it’s done? The meat should tender, and not rubbery. Any juices that come out should be clear rather than pink. Chicken thighs take longer to cook than chicken breast meat of the same thickness.
Serve with a couple of lime wedges on the side. Add cooked rice and a salad for an easy, tasty dinner.