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Honey Lime Grilled Chicken Thighs with Avocado Corn Salsa

Updated: Aug 24, 2020

This just screams summertime dinner.



If you haven't sensed the theme of some of these dishes yet, I can help you out....SUMMER! Grilling and chilling with panache is the name of the game here, as this isn't your run-of-the-mill chicken dinner. Restaurant style fresh, with a brightness that straight up compliments the heck out of the juicy, savory chicken thigh, this is a dinner that's both amazingly tasty AND quite healthy to boot.


If you want to give this a try yourself, here's your blueprint:


Ingredients

  • 2 pounds of boneless skinless chicken thighs (or breasts)

  • ¼ cup lime juice

  • ½ cup honey

  • 2 tablespoons soy sauce or coconut aminos

  • 1 tablespoon olive oil

  • ½ cup fresh chopped cilantro

  • 3 garlic cloves minced

  • Salt and pepper to taste

Instructions

In a small bowl mix lime juice, honey, soy sauce, olive oil, cilantro, garlic, salt and pepper. Place chicken in a large ziplock bag. Pour marinade mix over chicken. Seal the bag and let marinate for 2 hours up to overnight.


When ready, pre-heat grill and remove chicken from marinade, discard remaining liquid, and grill chicken. Depending on size 4-6 mins per side for thighs and 6-10 mins per side for breasts. Poultry should always be cooked to an internal temperature of 165°F


Let rest for a few mins and serve immediately!



Avocado, Grilled Corn Salsa

Serves 2 -- double for larger servings


Ingredients

  • 2 ears grilled corn

  • 1 diced avocado

  • 2 cups diced or halved cherry, grape, heirloom or your preferred tomato. We love farm fresh heirloom cherry tomatoes

  • 1 tablespoon olive oil

  • ¼ of a small to medium size red onion, diced

  • ¼ teaspoon lemon or lime juice

  • Salt and pepper to taste

  • ** This salsa is so versatile! Feel free to add any fresh herbs, dried cranberries, olives, cucumbers, zucchini etc.

Instructions

Grill corn, either directly on grates, or in a foil packet. Depending on how hot the grill is, it will take anywhere from 15 to 25 mins.


Let corn cool, then cut corn from cob.


Adding the avocado last, mix all ingredients together. Serve immediately or refrigerate until ready!


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