There is something especially satisfying about making Chili Lime Chicken Rice Bowl and bringing it to the table. A dependable main course is worth its weight in gold, especially when family or friends are hungry. Keep this one close for the days when time is short but a good meal still matters.
Ingredients
- 5-2 lb. Chicken thigh (boneless, skinless)
- 1/4 tsp. Black pepper
- 1/4 tsp. Salt
- 1/2 tsp. Paprika
- 1 tbs. Olive oil
- 1 tbs. Chili lime marinade
Chili lime marinade
- 1/4 cup olive oil
- 1/2 cup cilantro, chopped
- Juice from 1 lime
- 1 tbs. Honey
- 2 cloves garlic, minced
- 1/2 tsp. Chill flakes
- Pinch of salt
Instructions
- In a bowl mix the ingredients for the marinade.
- Wash the chicken trim from the fat and pat dry, sprinkle with spices mentioned then add a tablespoon of the marinade.
- Mix well leave in the fridge for at least 4 hours. If your in a rush you can still grill it will taste fabulous.
- Prepare your sides: guacamole, salsa and roasted pepper corn. Don’t forget the rice.
- Use the same skillet you roasted the pepper corn in. No need to spray with oil since the marinade has oil in it. The skillet needs.
- To be hot add the chicken cook for 10-12 minutes on medium heat making sure to flip midway. Top the chicken with the rest of the marinade pop under the grill to get some charring, that should be very quick.
- Enjoy with your sides and don’t forget to drizzle with the juices from the pan.