- 2 limes, juiced
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 8 chicken thighs
- Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag, add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade.
- Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
04/01/2018
recipepes.com
Big Ray's Tropical sland Chicken, recipe
PT15M
PT1H
5
455 calories