“One day I will find the right words, and they will be simple.”
Huge on Flavour, Simple in Preparation
Normally at this time of year, I would be peppering your inbox with recipes perfect for cooler temperatures, using autumnal ingredients, creating comfort food extraordinaire. Today, as I sit to write this article, the 3rd day of fall, it’s over 30° (that’s 85° – ish for my American friends) and so I present you with one more summer appropriate dish. That’s not to say you can’t enjoy it year round, but this Spicy Lime Chicken does sort of conjure hot summer nights.
I love marinades like this one for its insanely simple ingredient list and preparation but MASSIVE flavour outcome. We grill a lot here at Be Still & Eat HQ, but don’t feel limited by any type of cooking method. I’ve done this in a cast iron pan, starting on the stove top and finishing in the oven and I’ve also used it on a whole chicken roasted. Point is, it’s simple and flexible; two of my favourite words.
People often ask what type of food I mostly cook and highlight here on Be Still & Eat and although Mediterranean is my personal favourite and I do cook a LOT of it, I’m finding that my answer is more and more often; ‘simple ingredients, easy prep with TONS of flavour.’
I want more than anything to help inspire you to get in the kitchen, experiment, explore, be brave, be bold. I heard something funny that stuck with me recently, ‘…it’s cooking, not shuttle assembly.’ That’s just exactly how I feel and as with any recipe, I hope you will take my instructions as a guideline and make them your own.
I gotta say that the sight of raw chicken is not necessarily the prettiest thing in the world but this marinade certainly helps, and just wait until you get a whiff of it. Intoxicating!
Menu Suggestion: I love the idea of a Coconut Rice & Red Beans with this dish. If a salad is a bit more what you’re after AND you’re lucky enough to still have local tomatoes then you cannot go wrong with a gorgeous Fatoush, my personal fave Lebanese Salad.
Wine Pairing: I like where Greg went this week, and in fact a theme he’s been adhering to of encouraging us to step outside our comfort zones. I am terribly guilty of just grabbing what I know in the liquor store, or in fact of choosing a wine based on the amount of air miles points rewarded, lame I know but true! So let’s look outside the box with this week’s pairing.
“In the continuing theme of trying to branch out and away from the more predictable whites (and in my view, the lime in this dish pretty much dictates a white wine pairing), I would look for a Spanish or Portugese Alborino/Alvarinho. They’re dry, crisp, fruity and citrusy.”
Enjoy & Namaste!
- ¾ cup olive oil
- ½ cup lime juice
- 2 tsp
chillipepper flakes, more or less to taste
- 2 large garlic cloves, rough chopped
- 4 or 5 sprigs rosemary, rough chopped
- pinch of salt
- 4-6 boneless skinless chicken breasts
- Combine all the ingredients for the marinade and toss with the chicken.
- Allow flavours to combine in the fridge.
- Be sure to bring the chicken to room temp prior to cooking.
- *TIP* you can reserve some of the marinade for basting during cooking.
- The time to cook your chicken will depend on the method you choose. Grilling boneless skinless breasts will take between 10-15 mins per side where as with the cast iron pan method I would recommend browning on stove top for approximately 5 -7 mins per side before baking in a 375° oven for a further 25. If you're doing an entire chicken and roasting it, the time will depend on the size of the bird. To be safe always use a reliable thermometer and cook to an internal temp of 160° and allow to stand loosely tented with tinfoil for about 5 -10 mins