June 29, 2016
It’s Fourth of July Weekend, so we’re guessing you’ll probably light up the grill at least once! Take your cookout to the next level with Chef Mark Gordon’s Zingy Lime and Garlic Chicken Recipe:
ZINGY LIME AND GARLIC CHICKEN
1 pound skinless chicken thighs
6 oz. Zingy Lime and Garlic Marinade
Honey Mustard Sauce for dipping
ZINGY LIME AND GARLIC MARINADE
1 large onion- roughly chopped
5 garlic cloves
4 tbsp canola oil
6 tbsp lime juice
4 tbsp Marin (Japanese rice wine)
½ bunch of parsley- rough chopped
1 bunch cilantro- rough chopped
1 tsp salt, 1 tsp pepper
HONEY MUSTARD SAUCE
2 Tbsp Honey
1 Tbsp Cider Vinegar
1 tsp Dijon Mustard
METHOD:
Put all ingredients in a food processor and puree. Coat chicken and refrigerate 4 hours or over night. You may skewer chicken with your favorite vegetables if you prefer. Grill until chicken is well cooked (160 degrees). Glaze with Honey Mustard and let rest.
