Recipe: Lime Grilled Chicken
- 30-45 MIN
- Feeds 6
Serve a crowd with this easy summer recipe
Summer’s here, so it’s time to light up the grill. Gena Knox, who founded Athens, Ga.-based barbecue and grilling company Fire & Flavor, shares a trick to add moisture and flavor to our favorite main course: chicken.
“When you finish grilled chicken with lime juice, you end up with an extra juicy meal,” Knox says. “This is a simple recipe, but the lime juice adds a ton of flavor for a mouth-watering dish.”
Knox suggests serving the chicken over a platter of black beans and rice garnished with lime wedges and cilantro. For a Tex-Mex-inspired alternative, Knox says you can also shred the chicken for tacos and top with salsa. (Her favorite salsa flavor for these tacos is peach.)
- 8 chicken thighs, skin on
- 2 ½ tablespoons olive oil, divided
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ cup fresh lime juice (about 7 limes)
- Preheat the grill to medium-high heat (about 350-400°F).
- Season the chicken generously with kosher salt and freshly ground black pepper. Brush the chicken lightly with 1 tablespoon of oil.
- Grill the chicken with the lid closed for about 5 minutes per side, or until the meat thermometer inserted into the thickest part of the chicken registers 165°F.
- While the chicken is cooking, heat the oil in a small skillet set 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.
- When the chicken is done, place the thighs in glass dish, turning to coat chicken with lime mixture. Tent with foil and let rest for 10 minutes before serving.
Tip: To bring out the most flavor squeezing limes (or any other fruit), Knox recommends keeping the lime at room temperature and “rolling” it with the palm of your hand on a hard surface before cutting.“It makes the lime much easier to juice,” she says.