Bon appetit says “ Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.” Serves 4
Ingredients:
1 3" piece fresh ginger
5 garlic cloves
3/4 cup coconut milk
1/4 cup hot chili paste (such as sambal oelek)
1/4 cup fresh lime juice
2 Tablespoons light brown sugar
1 Tablespoon Diamond Crystal or
1 3/4 teaspoon kosher salt
2 Tablespoons vegetable oil, plus more for grill
2 lb. skinless, boneless chicken thighs
1/2 cup cilantro leaves with tender stems
Lime wedges (for serving)
Directions:
Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off or you can use a grill mesh mat). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes and internal temperature reaches 160F-165F.
Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside. Easy Peasy!
A mesh grill mat is especially good when using a marinade to prevent flare ups.
Get your grill out boys... this Grilled Tequila Lime Chicken has a zesty taste of tequila, lime and a spicy kick that will put your taste buds in gear. Serves 6 Total Time: under 30 minutes +overnight marinating
Ingredients:
1/2
cup gold tequila
1
cup freshly squeezed lime juice (5 to 6 limes)
1/2
cup freshly squeezed orange juice (2 oranges)
1
tablespoon chili powder
1
tablespoon minced fresh jalapeno pepper (1 pepper seeded) or mild green chilies
1
tablespoon minced fresh garlic (3 cloves)
2
teaspoons kosher salt
1
teaspoon fresh ground black pepper
6
boneless chicken breasts, skin on
Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
Add the chicken breasts.
Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
Turn the chicken and cook for another 10 minutes, until just cooked through and internal temperature reaches 160F-165F. Remove from the grill to a plate.
Cover tightly and allow to rest for 5 minutes.
Serve hot on a bed of noodles or rice. Easy Peasy!
