Ingredients for Chef Allen's Red Hot Key Lime Chicken
- 1.5 lbs boneless, skin-on chicken thighs, cut into 1-inch pieces
- Marinade
- Vegetable Oil
- Spanish Onion
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Scotch Bonnet Pepper
- Kosher Salt
- 1/4 cup chopped fresh cilantro
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How to Make Chef Allen's Red Hot Key Lime Chicken
- In a glass dish, marinate the chicken (see ingredients) in the key lime mojo for at least 1 hour (longer is better!).
- Preheat a large skillet or cast-iron pan over medium heat.
- Remove the chicken from the marinade and pat thoroughly dry with paper towels. This helps achieve a crispy skin.
- Add 2 tablespoons of oil to the pan. Add chicken pieces in batches, ensuring not to overcrowd the pan. Brown both sides for 4-5 minutes per side, until golden brown.
- Add the chopped onion (1 medium), minced garlic (2 cloves), grated ginger (1 tablespoon), finely chopped scotch bonnet pepper (1/2, or to taste), and the remaining marinade to the pan.
- Reduce heat to medium-low. Simmer for 20 minutes, or until the chicken is cooked through and tender, stirring occasionally. Internal temperature should reach 165°F (74°C).
- Season generously with salt to taste and stir in the chopped cilantro (1/4 cup) before serving. Garnish with extra lime wedges if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
5g
Fat
53g
Carbs
1g
