In honor of St. Patrick’s Day, a delicious Irish recipe!
Grilled Chicken With Lime And Herbs
You’ll need about ²⁄³ cup lime juice for this recipe, so if fresh limes are out of season and too expensive, you could use bottled lime juice instead.
6 limes, plus extra wedges to serve
2½ tablespoons olive oil
1 long green chile, seeded and finely chopped
1 handful mint, finely chopped, plus extra leaves to garnish
1 handful cilantro, finely chopped, plus extra sprigs to garnish
sea salt and freshly ground black pepper
12 free-range skinless boneless chicken thighs, trimmed of excess fat
thinly sliced green chile, to garnish
Finely grate the zest of two of the limes into a large shallow glass or ceramic bowl. Add the juice from all six limes, reserving the squeezed lime halves, then stir in the oil, chile and herbs. Season. Add the chicken and turn to coat in the marinade. Scatter the squeezed lime halves on top, then cover with plastic wrap and marinate in the fridge for at least 3–4 hours. Before cooking, bring the chicken to room temperature. Heat a grill pan or barbecue flat plate over medium–high heat. Working in batches if necessary, use a pair of tongs to transfer the chicken pieces to the hot grill, draining off any excess marinade as you go. Cook, turning occasionally, for 10–12 minutes or until lightly charred and cooked through. Serve right away with extra sliced chile, mint, cilantro and lime wedges.
Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Katie Quinn Davies, 2015.