Pan-grilled Coriander and Lime chicken thighs

Bright, delicious and healthy, these pan-grilled lime and coriander chicken thighs work wonderfully whether you are looking to cook up a quick weeknight dinner or planning a barbeque over the weekend. These cook up just as easily on the grill as do in a pan. Options are limitless with this one; they are great over salads, with rice, in taco and burritos; just have them marinated and waiting or cooked and ready in the fridge for when hunger strikes.

Ingredients (serves 2-4):

Chicken and the marinade:

  • 400 grams of boneless, skinless chicken thighs
  • 1/4 – 1/2 tsp of salt
  • 1 tbsp of lime juice and zest of a lime
  • 1/4 cup of a bunch coriander leaves; stems ground or minced for the marinade and leaves for garnish
  • 1/2 tsp onion powder
  • 1 square inch of ginger, grated for heat and flavour
  • A drizzle of oil

For frying and garnish:

  • 1 tbsp of oil
  • 2-3 garlic cloves, thinly sliced or minced
  • Green onion or chives, thinly sliced

Method:

  • Add the salt, lime juice and zest, ground coriander stocks, onion powder, grated ginger and a tiny drizzle of oil into a wide dish and stir to combine well.
  • Add in the chicken and marinate until all of the pieces are coated well.
  • Let it soak in the flavours for at least 30 minutes at room temperature or overnight in the fridge.
  • If refrigerated, let the chicken rest at room temperature for about 30 minutes before pan-frying.
  • When you are ready, place a wide pan on high heat and pour in the oil.
  • When the oil is hot, place the pieces of chicken ensuring to not crowd the pan to avoid stewing.
  • Fry for 12 to 14 minutes, flipping every 3 minutes on medium high heat; they should be cooked through in about 12- 14 minutes but feel free to check so using a meat thermometer. The chicken is ready when the internal temperature of the thickest piece should be 165 F or 74-75C.
  • At about the 12th minute, add in the garlic and toss quickly to ensure they touch the pan and start to sizzle.
  • In 20 seconds, add in the green onions and toss to brown quickly to release the flavours.
  • Add in the coriander leaves after another 30 -40 seconds and toss until the leaves wilt slightly.
  • Serve with a big green salad for low carb dinner or with my lime and coriander rice with beans for a delicious weeknight treat.

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