What’s better than some old classic ragtime and a spicy flavorful chicken dinner? Nothing I tell you! Nothing!
Okay, maybe that was a bit overkill. But this Chili Lime Chicken was pretty damn tasty and relatively easy to make. There were of course a few obstacles here and there, such as the fact that my chicken was frozen, the pan was spitting oil like a cobra spits venom, and my fear of cooking with hot peppers was revisited.
But, in tribute to E.L. Doctorow’s classic novel, Rag Time, I pushed on through the obstacles and emerged victorious with a dish that I’ll most certainly be making in the future. Want to know how to make it for yourself? I’ll bet you do. Scroll on down and check it out! You can find the original recipe at Rasa Malaysia!
Chili Lime Chicken
2 lbs. chicken thighs (the original recipe suggests skin-on; I used skinless and it was still great)
1/2 cup lime juice
4 tbsp. fresh cilantro (I used a lot more…and probably shouldn’t have)
4 garlic cloves
2 jalapeno peppers (I used one. One is more than enough for me.)
1/4 cup olive oil
1 tbsp. honey
2 tsp. salt
1 tsp. chili powder (I would recommend using at least 2. There wasn’t nearly enough chili flavor in this.)
Rinse the chicken thighs and pat them dry. (I was an idiot and had frozen mine…and forgotten to thaw them out. I ran them under hot water, broke them apart, and set them aside. Getting them out of the packaging was no walk in the park either.)
In a large bowl, combine all of your ingredients (minus the chicken) and whisk together to create the marinade. (This is really an idiot-proof step. While I had a bit of back-talk from Matilda the grater while grating my lime, everything in this step went off without a hitch. )
Add the chicken to the marinade and coat it evenly. Marinade for 2 hours in the fridge.
Using a grill or grill pan with oil, cook your marinaded chicken until golden brown/charred. (I don’t know about you, but I wouldn’t eat a charred piece of chicken. Look for those lovely black grill lines that we love oh so much.)
Remove from grill. Devour.
Stay tuned for the next Literary Cooking Adventure!