Allow me to (re)introduce myself. My name is Elizabeth and I like to eat. When I’m not actually cooking or eating, I’m thinking about where my next meal is coming from.
There are no explanations or excuses as to why I haven’t been present on this blog except to say that this year has essentially kicked my ass and when you’re trying to tread water while keeping your sanity, blogging takes a backseat to real life.
This is my go-to recipe for grilling chicken this summer. It renders chicken that is ridiculously juicy and flavorful. The marinade can be used for chicken breasts or a whole butterflied roaster (adjusting the cooking times for doneness, of course).
- 3 pounds skinless boneless chicken thighs
- 4 limes, zested and juiced
- 1 cup roughly chopped cilantro leaves and stems
- 1/2 cup olive oil
- 2 Tbsp honey
- 2 cloves peeled garlic
- 1 Tbsp cumin
- 1 tsp salt
- 1 tsp black pepper
- extra cilantro and limes for garnish, if desired
Trim fat from thighs and place in a large freezer bag.
Combine all marinade ingredients in a food processor or blender and process to combine.
Reserve 1/4 of the marinade. Pour the rest into the bag with the chicken and refrigerate at least 30 minutes (overnight is fine, too).
Prepare grill to medium-low, leaving one side of the grill on low or turned off. Oil the grill so that your chicken won't stick (alternatively, I use a piece of foil pierced with a fork and sprayed with cooking spray). Grill chicken about 10 minutes each side, or until done. If it's cooking too fast, move pieces to the side of the girl without flame.
Remove chicken and serve on a platter and drizzle with the reserved marinade. Garnish with limes and cilantro.