Grilled Chicken Thighs with Chili and Lime

Prep time 45 minutes (plus 30 minutes marinating) Servings 4

Grilled chicken thighs with chili and lime are nearly impossible to overcook, which makes bone-in thighs the easiest protein on the grill. A quick marinade built around Siracusana Zaituna's own peppery, citrus-edged character does most of the flavor work before the coals even get hot.

Ingredients

8 bone-in, skin-on chicken thighs
1/3 cup Siracusana Zaituna
Juice and zest of 2 limes
1 tablespoon chili powder
3 cloves garlic, minced
Salt and pepper, to taste
Fresh cilantro, for serving

Instructions

In a large bowl, whisk together Siracusana Zaituna, lime juice, lime zest, chili powder, garlic, salt, and pepper until well combined.
Add the chicken thighs to the bowl and turn each piece to coat thoroughly in the marinade.
Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate up to 4 hours for deeper flavor.
Heat a grill or grill pan to medium-high heat.
Place the thighs skin-side down first and grill 6 to 7 minutes per side, until the skin is charred and crisp and the internal temperature reaches 165°F.
Transfer to a plate and let rest 5 minutes before serving, this keeps the juices in the meat instead of on the cutting board.
Finish with a fresh squeeze of lime juice and a scatter of chopped cilantro.

Nutrition

Serving size 1 serving (2 thighs)

Calories 798

Total fat 51g

Saturated fat 12g

Cholesterol 285mg

Sodium 466mg

Carbohydrates 3g

Dietary fiber 1g

Sugars 0g

Protein 78g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.