Monthly Recipe: Cilantro Lime Chicken Thighs
As the unofficial end-of-summer celebration, Labor Day weekend presented an opportunity for three days of rest, relaxation, and summer fun…and, because we are CrossFitters, a Hero WOD, followed by a BBQ with friends and family!
This month’s recipe keeps it low key and relatively labor-less. Straightforward, fast and delicious, it can be prepared in as little as 15 minutes or less, plus cooking time.
Here’s what you’ll need:
One bunch cilantro, stems removed
3 cloves garlic, peeled
1/4 cup lime juice
2 tbsp fish sauce (such as Red Boat)
2 tbsp coconut aminos (such as Coconut Secret)
A few liberal grinds of freshly ground pepper
2-3 lbs. (approximately) boneless, skinless chicken thighs
1-2 tbsp olive oil or melted coconut oil
Toss the cilantro, garlic, lime juice, fish sauce, coconut aminos and ground pepper in a blender. Blend on high until it makes a bright green purée.
Place the chicken in a large bowl, add the marinade, and mix with your hands until all the pieces are coated well. If you’re squeamish, or taking the dish somewhere else for cooking, throw the chicken in a large, zip-lock plastic bag, add the marinade, and shake.
Let sit in the fridge for at least 30 minutes, but not more than a few hours because the acid in the marinade starts to make the meat mushy.
Take the meat out of the fridge at least 30 minutes before cooking. Preheat the oven to 400°F. Place the chicken on a rimmed baking sheet, and drizzle with olive or melted coconut oil. Bake for 30 minutes, or until the juices run clear and the thighs start to brown on the edges.
If you’re grilling these, grease the grate with your olive or melted coconut oil before placing the meat on the grill. Cook chicken over medium heat for about 15 minutes, turning once, until juices run clear and the meat begins to brown.
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