Rabia Stevenson’s Grilled Jalapeno Lime Chicken
While I am a huge fan of stacking meals in advance with the meal prep, the same old mix of chicken breast, some form of rice with veggies will certainly get boring real fast. Switching over to the less considered chicken thighs change the whole script! They are juicier, packed with 10x more flavor, and they will reheat without drying out. This is the new way to hit your daily protein goals without even breaking a sweat.
Now the best part about this recipe is how versatile it can be when combined with anything else. I’ve tossed it in with tabbouleh, regularly inside a cucumber avocado salad, and even turned it into tacos that leave everyone wondering what I did!
I hope you enjoy this recipe and that it finds its way into your weekly meal prep, or just as a new flashy piece to bring to your next BBQ.
Time to Prep
12 Mins
Cooking Time
8-10 Mins
Experience Level
Beginner
Total Servings
8 Servings
Are you ready to get the base sauce ready? Do not worry about the word “Jalapeno” in the title of the recipe. You couldn’t even call this dish “spicy” on its hottest day! I am also confident that this blend is going to show up in more of your recipes including steak!
The Marinade Gallery
Here we have have just a few images of the process. Be sure to take some of your own as you try out this recipe.
Ingredient List: Rabia Stevenson’s Grilled Jalapeno Lime Chicken
8 boneless skinless chicken thighs (finding these in bulk at Costco is the way we keep the quality up and price down.)
½ cup lime juice (fresh squeezed is your best option but little jug will do as well.)
1 large jalapeño (remove the seeds by cutting in half and scraping with a spoon)
4 cloves garlic (small to medium is fine)
½ white onion
1 tbsp salt
1 tsp black pepper (fresh ground works the best)
1 tsp cumin
1/2 cup olive or avocado oil
Prepping the Ingredients
Not including the chicken, Place all the ingredients into a blender or food processor. Blend until fully combined and at an even consistency. Don’t do to much, you want texture rather than a liquid. If you do want a little heat, feel free to leave the jalapeno seeds in.
Place your chicken into a gallon sized ziplock style bag, and then empty the blender into the bag. From here you can leave it full of air. Seal and then shake it all around to get an even coating on the chicken. You can then remove air, and place bag in a bowl to rest in the refrigerator overnight. If you are in a pinch for time, a few hours will do the job, but full flavor effects can be experienced with the full night rest.
Grilling
For a flat top propane grill: Cook the chicken over medium-high heat for about 6–8 minutes, flipping them halfway through. Be sure they reach an internal temperature of 165°F. The flattop will also char some of the seasoning adding in a bit of a smoky gilled flavor!
On a propane grill: Grill chicken over medium-high heat for around 8–10 minutes, flipping them halfway through. Just like before, make sure they hit 165°F inside. This method will result in some juice loss, but because you’re using thighs, you won’t even think about using the word “dry”.
I love using the grilled chicken for tacos, and any leftovers are perfect for meal prep throughout the week. Enjoy!
