Here's the recipe for you to try....www.iowagirleats.com
Grilled Honey Chili Lime Chicken Thighs
serves 3-4
Description: Grilled Chili Honey Lime Chicken Thighs are quick, flavorful and so tender one of my
favorite grilling recipes!
Ingredients:
2 Tablespoons grapeseed oil (or another neutraltasting oil)
juice of 2 limes
2 Tablespoons honey
1 Tablespoon chili powder
salt and pepper
1 1/4lb boneless, skinless chicken thighs
3/4 cup chicken broth
Directions:
1. Whisk together oil, lime juice, honey, chili powder, salt, and pepper in a bowl then
pour into a large Ziplock bag. Add chicken thighs then squish to coat and place in the
refrigerator to marinate from 13 hours.
2. Make sure grill grates are clean then preheat grill on high heat. Remove chicken
thighs from bag, shaking off excess marinade. Turn heat down to medium high then
spray both sides of chicken thighs very well with nonstick spray and grill for 23
minutes a side, or until cooked through.
3. Meanwhile, strain marinade through a sieve into to a small pot then add chicken
broth. Bring mixture to a boil then turn heat down and reduce until thickened and
bubbly, 57 minutes. Plate chicken then drizzle with sauce.
She serves this with her coconut rice....
Crock Pot Thai Chicken (with coconut rice)
serves 4
Description: Crock Pot Thai Chicken is a 3 ingredient crock pot dish that's as easy as they come!
Ingredients:
1 1/2lbs chicken breasts
1-14oz can lite coconut milk, divided
3/4 cup Trader Joe's Spicy Peanut Vinaigrette (or something similar)
1 Tablespoon coconut oil or vegetable oil
1 green onion, chopped
1 garlic clove, chopped
1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
1 cup water
1/2 teaspoon salt
1 cup long grain white rice
chopped salted peanuts, optional
Directions:
1. Cut chicken breasts in half then lay in the bottom of a 5.5 6 quart crock pot. Add 3/4
cup coconut milk and 3/4 cup spicy peanut vinaigrette on top then lift chicken breasts
to get liquid underneath. Cover and cook on high for 3 hours or low for 6 hours, or
until very tender.
2. When chicken has 20 minutes left, make Coconut Rice. Heat coconut oil in a
mediumsized saucepan over medium heat. Add green onion, garlic, and thyme then
saute until tender, 2 minutes. Add remaining coconut milk (1 cup,) water, and salt
then bring to a boil. Add rice, place a lid on top, then turn heat down to mediumlow
and simmer until rice is tender, 1520 minutes.
3. Scoop rice onto plates then top with chicken and drizzle cooking liquid on top.
Sprinkle with chopped peanuts, if desired, then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com
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