Zingy Lime Chicken Thighs 🙂 Nom Nom Nom
These are so simple and easy to make and they make your tastebuds dance with delight.
Fabulous hot or cold. Bring on BBQ Season.
This makes 8 Chicken Thighs
Macros per thigh:
Calories 323, Fat 20.63g, Carbs 3.87g, Fiber 0g and Protein 30.5g
- 8 x 120g Chicken Thighs
- Zest of 2 Limes and Juice of 5 Limes
- 2 Tbsp Olive Oil
- 3 Tbsp White Balsamic Vinegar
- 2 Tsp Minced Garlic
- Handful of Fresh Parsley
- Handful of Fresh Coriander
- 1 Tsp Sea Salt
- 1 Tsp Olive Oil
- 1/2 Tbsp Honey
- 2 Tsp Dijon Mustard
You will need:
- Meat Chopping Board and Sharp Knife
- Vegetable Chopping Board and Sharp Knife
- Large Mixing Bowl
- Measuring Spoons
- Cling Film
- Lemon Juicer
- Foil Lined Baking Tray
- Silicone Pastry Brush
- Small Bowl
- Preheated Oven 180C Conventional and 160C Fan
On your meat preparation board slice each chicken thigh in 3 places and then put them in large mixing bowl
Zest and juice your limes and add to bowl
Add 2 Tbsp olive oil, garlic and white balsamic vinegar and mix
Chop your parsley and coriander on your vegetable preparation board
Add to large mixing bowl and mix well.
Cover with cling film and leave to marinade for 4 hours to overnight
When marinated. Place on foil lined baking tray
Cook in oven top shelf for 25 minutes
Mix your 1 tsp olive oil, honey and mustard in a small bowl until a smooth paste
When your thighs have cooked for 25 minutes, remove them from oven and glaze them with this using your silicone pastry brush
Pop thighs back in oven and cook for another 10-15 minutes until cooked
Serve and enjoy.
These are gorgeous hot or cold so leftovers are fab in your lunch box too.
These will store for 3 days in an airtight container in the fridge.