Get it While It is HOT..hot..hot! This dish really sizzles!

Don’t you just love a great marinade that doubles as a dressing? I have seen a lot of expensive bottles of marinade that people swear by, and yet this is so simple that you can make it at home.

You can tell people your recipe, or better yet, just let them keep guessing.

Grilled Chilli Lime Chicken

Ingredients

Marinade/Dressing:

• 3 tablespoons olive oil
• 1/3 cup freshly squeezed lime juice
• 2 tablespoons fresh chopped cilantro
• 2 cloves garlic, crushed
• 1 teaspoon brown sugar
• 3/4 teaspoon red chili flakes (adjust to your preference of spice)
• 1/2 teaspoon ground Cumin
• 1 teaspoon salt

Salad:

• 4 boneless skinless chicken thighs
• 1/2 yellow bell pepper, deseeded and sliced
• 1/2 red bell pepper, deseeded and sliced
• 1/2 an onion, sliced
• 5 cups Romaine (or cos) lettuce leaves, washed and dried
• 2 avocados, sliced
• Extra cilantro leaves to garnish
• Sour cream (optional) to serve

Directions

1. Whisk marinade ingredients together to combine.
2. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows.
3. Refrigerate the reserved untouched marinade to use as a dressing.
4. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through.
5. Once the chicken is cooked, set aside and allow to rest. ( The chicken..not the cook :~D )
6. Drizzle with another teaspoon of oil into pan and fry pepper and onion strips until cooked to your liking.
7. Slice chicken into strips and prepare a salad with leaves, avocado slices, peppers, onion strips and chicken.
8. Drizzle with remaining marinade/dressing and serve with extra cilantro leaves and sour cream if desired.

Quick Tip: If you want to make extra extra marinade, keep it on hand for a salad dressing! Hello taco salad!

Recipe and photo courtesy of Katrina of Cafe Delites.