Chicken
Jalapeño Lime Grilled Chicken
Grilled chicken with a jalapeño lime marinade that lands on the bright side of hot, finished with more of the same off the grill.
- 1 hr 24 min total
- 10 min prep
- 14 min cook
- Easy
- Serves 4
- Chicken
Ingredients
- 2 lb boneless skinless chicken thighs
- 6 tbsp Jalapeño Lime White Balsamic, divided
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chopped fresh cilantro, divided
- Lime wedges, to serve
Let’s make it
- Whisk 4 tbsp Jalapeño Lime White Balsamic with the olive oil, garlic, cumin, salt, pepper and half the cilantro.
- Add the chicken thighs, turn to coat, and marinate 1 hour refrigerated, or up to 8 hours.
- Heat a grill to medium-high and oil the grates. Let the excess marinade drip off the chicken before it goes on.
- Grill 6-7 minutes per side, until well marked and the thickest part reaches 165F.
- Rest 5 minutes, then brush with the remaining 2 tbsp of white balsamic.
- Scatter with the rest of the cilantro and serve with lime wedges.
Why it works
Thighs carry enough fat to stay juicy over direct heat, which is where the marinade caramelises best. Saving some of the balsamic for after the grill keeps the fresh, sharp note that cooking drives off.
The OTM finish
Two tablespoons of Jalapeño Lime White Balsamic brushed over the rested chicken.
Make it your own
Slice it into tacos or a rice bowl, use chicken breast and cut the grill time to 5-6 minutes per side, or add a minced fresh jalapeño for real heat.
Quick tip
Let the marinade drip off before grilling. Excess liquid on the grate causes flare-ups and soot rather than char.
Shop the recipe
The bottle this recipe is built on.