My husband really likes spicy food. Like really, really likes spicy food. People at work think I have a high spice tolerance, but I have nothing on my husband. He douses everything in sriracha, so much so that now I think sriracha is pretty disgusting (even though I know deep down sriracha is pretty darn amazing). So, when I come across something that allows for the opportunity for him to NOT douse it in sriracha, I take advantage.
This recipe takes a few fresh ingredients (including two jalapenos) to make one of the best marinades I’ve made to date. It pairs great with Summer Vegetable Tan for an easy weeknight meal (as long as you’ve planned enough in advance for the 2 hour + marinating time). If you don’t like something with a super big kick to it, feel free to dial back on the jalapeno seeds (or remove them all together) to ease up on the spice.
Chili Lime Chicken
Recipe slightly adapted from Rasa Malaysia
2-2.5 lbs boneless, skinless chicken thighs
2 limes, juiced and zested (for about 1/2 cup lime juice)
1/4 cup olive oil
a handful of fresh cilantro
2 jalapeno peppers, sliced into 1 inch chunks (remove the seeds for less spice)
4-5 garlic cloves
1 tablespoon honey
salt to taste
1 teaspoon (or more) of chili powder
1) Place the cilantro, sliced jalapenos, and garlic cloves into a manual food processor. Process until finely chopped.
2) Add the zest and juice of the limes, olive oil, honey, salt and chili powder to a medium bowl. Whisk well, then ad the finely chopped cilantro, sliced jalapenos, and garlic. Whisk again.
3) Add chicken thighs and marinade together in a large container or plastic bag. Make sure the chicken is fully coated. Marinate for at least two hours.
4) Bake in the oven at 400 degrees for 30-40 minutes, or until chicken is no longer pink in the center.
5) Enjoy, preferably without sriracha 🙂