Grilled Cilantro Lime Chicken Thighs + Arugula Salad
Serves 420 mins prep10 mins cook
Kicking it off with one of my faves — grilled cilantro lime chicken thighs + a delish arugula salad — full recipe is below. if you don’t have a grill, no worries!
0 servings
What you need
Instructions
in a blender or processor, blend all of the marinade ingredients other than chicken on high speed until smooth. add the chicken to a large bowl or other container & cover them in the marinade. set in the fridge for at least 20 minutes, but the longer the better. to cook, either heat your grill or a large skillet on the stove to medium-high, depending on how you’ll be cooking them. once heated add the chicken. cook fully, about 7-10 mins each side, until crisp & at a temp of 165 degrees. cut up and set aside. make the tortilla strips but cutting up the tortillas into thin strips, covering in 2 tbsp of olive oil + some salt, & cooking them in the air fryer or oven on 400 for about 7 minutes, until crispy. assemble the salad by adding the arugula, 1/4 cup olive oil, ACV, maple, garlic, and lime to a large bowl, along with the corn, chicken, avocado, & tortilla strips. season with salt and pepper to taste. serve immediately for best results or in the fridge for up to 4 days. this will make you 4 servings. enjoy!! for plant based — follow the same recipe but swap for tofu!View original recipe