It’s officially the last day of summer, but that gives me one last chance to bring out the grill to enjoy a taste of summer. Ok, maybe I am being slightly dramatic. It was 90 degrees here today and it looks like we will be having mild weather for a bit longer yet. Seems like I will have plenty of chances to whip out the grill before the snow hits the ground. I know I am a whiner lately when it comes to fall. I really do enjoy the fall months, I just hate what comes next. Up here in the Midwest, winters can be pretty unpleasant with negative temperatures, poor driving conditions, and minimal time outdoors. It just leaves me dreaming of summer.
But that’s enough moping for one day. Bring on the chicken! I’m extra excited to make this dish because it lacks just that –> dishes! It saves me from slaving over the stove, making a complete mess and a sink full of dishes. Just toss these babies on the grill and save yourself a little clean up. You can even throw away the bag you marinated them in, it’s a win, win! It becomes one less thing to worry about after coming home from work, getting to the gym, and then finishing up your grocery shopping. Even better, you only need a few ingredients.
The marinade on this chicken is light and zesty, but provides that savory component. What I love about it is that it doesn’t overpower the chicken. I am no barbeque or hot sauce hater, but sometimes they mask the chicken instead of enhancing it’s flavors.
So let’s get started, I usually like to prep this meal the night before. That way I give the chicken enough time to marinade and it’s ready when I get home the next evening. Gather the marinade ingredients, and whisk in a small mixing bowl. Place the thawed chicken thighs in large Ziploc bag, pouring the marinade over the top of the chicken. After sealing the bag (very important), I like to mush around and shake the bag to make sure the chicken thighs are evenly coated. Then just toss in the fridge. I’d say you can forget about it until dinner, but it’s ideal if you can rotate the bag while it marinades to ensure all the chicken gets a chance at a good soak.
When you’re ready for dinner, you can pull the chicken thighs out and place on a skewer. This is not a necessary step but I recommend it as it makes them a little easier to handle in my opinion. I just use cheap wooden skewers from my local grocery store. Another great option for this recipe is you can still make this without a grill. The recipe could easily be transition to a baking method, just don’t flip the chicken half way through. This will help you get a nice, crispy skin. Preheat the oven and cook the chicken until they reach an internal temperature of 165 degrees and the flesh is no longer pink.
The grilled chicken can easily be served with grilled vegetables, pasta salad, sweet potato fries, or a black bean salsa to make a complete meal. This recipe is a quick, easy taste of summer, you’re bound to love it!
Garlic and Lime Grilled Chicken Thighs
- 6 chicken thighs, thawed
- 1/4 cup olive oil
- Juice of 3-4 limes
- 4 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- Skewer Sticks
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Combine olive oil, lime juice, garlic, salt and pepper in a mixing bowl and mix well.
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Place chicken thighs in large Ziploc bag. Pour marinade over chicken. Seal the bag and marinade chicken in the refrigerator for 2-24 hours. Turn the bag occasionally to evenly distribute marinade.
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Remove chicken thighs from the bag after marinating, and skewer. Lightly dust chicken thighs with additional salt and pepper to taste.
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Preheat grill on medium high heat, about 400 degrees F. Place chicken thighs on hot grill and cook for 6-7 minutes. Flip chicken to other side and cook for additional 4-6 minutes or until internal temperature reaches 165 degrees F.
- Serve with or without skewers.
