This easy chicken recipe is full of vibrant flavors. If you don’t care for chicken thighs, use skin-on chicken breasts instead. Serve with an avocado and tomato salad or black beans and rice, and it might just become your new favourite meal.
8 chicken thighs, skin on
2 1/2 tbsp olive oil, divided
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 cup fresh lime juice (from about 7 limes)
Salt and black pepper, to taste
- Preheat grill to medium-high heat, about 180° to 300° C. Season chicken generously with kosher salt and freshly ground black pepper. Brush chicken lightly with 1 tablespoon oil and grill, with lid closed, about 5 minutes per side or until meat thermometer inserted in thickest part registers 75° C.
- While chicken cooks, heat oil in a small skillet over medium heat. Add garlic and cumin and cook until fragrant, about 30 seconds. In a large glass baking dish, combine garlic mixture and lime juice; season with black pepper.
- Place cooked chicken thighs in glass dish, turning to coat chicken with lime mixture. Tent with foil and let rest 10 minutes before serving.
From Southern My Way: Food & Family (Gena Knox Media) by Gena Knox.