This month is our Farmer's Market challenge. Pretty much, as long as it can be bought at a farmer's market somewhere in the USA at some point during the year, we can use it! LOVE open ended challenges like that. Well, my husband and I have picked up chicken before at a farmer's market, and limes could theoretically be sold at one, right? So, this is what I came up with. I figured chicken can get pretty boring, which meant I was on a mission to zest up some chicken thighs. However, being the novice cook that I am, I made a few booboos along the way. Pretty much, if you're going to grill chicken, take the skin off. I did however manage to salvage the meal by throwing the chicken thighs into the oven for 15 minutes at 425°F to make sure the inside was cooked. (By leaving the skin on, we ended up with a perfectly crispy outside, but an undercooked inside.) Not a big deal. We like our chicken a little charred on the outside, especially when cooked over a charcoal grill, and the final result was absolutely delicious. Definitely a recipe I would make again with the added knowledge on how to properly grill chicken. Without further ado, here's my recipe for Grilled Hot Lime Chicken. NOM
- 6 to 8 - Bone in Chicken Thighs
- 3 - Limes
- 1 Cup - Frank's Original Red Hot
- 1/4 Cup - Olive Oil
- 2 Cloves - Crushed & Minced Garlic
- Squeeze the juice out of two limes. This should be close to about 1/4 of a cup worth of lime juice.
- Combine lime juice, Frank's, Olive Oil, and Garlic.
- Seal in a large ziplock bag with the chicken thighs and allow to marinate in the fridge for 2-4 hours.
- Grill until internal temperature reaches 165 degrees.
- If you choose to leave the skin on, and cannot get the inside of the chicken to cook thoroughly without burning the outside, stick breasts in the oven on a cookie sheet for 15-20 minutes at 425°F.
- Garnish with lime slices.