Entrees

Preparation

Pan Fry Chicken

1. Place the chicken thighs in a large food storage bag. Combine olive oil, lime juice, zest of 1 lime, garlic, jalapeño, onion and garlic powders, salt, and pepper in a bowl and whisk to combine. Add to the chicken and marinate for 20 minutes at room temperature or up to 8 hours refrigerated.
2. If refrigerated, allow to sit at room temperature for a few minutes before cooking.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat until it starts to sizzle. Shake the marinade off the chicken thighs and place in the skillet, being careful not to over crowd (cook in batches if needed). Cook for 5 minutes or until browned. Flip and cook for another 5-7 minutes or until browned and the chicken has reached an internal temperature of 165 degrees. Discard marinade. Let rest a few minutes before serving with Cilantro Lime Cauliflower Rice.

Grill the Chicken

1. Preheat grill to medium -high heat using burners on both sides of your grill. After preheating turn the left burners off and leave the right burners on.
2. Place chicken on the right side of the grill (direct heat). Cover and grill 5-10 minutes on each side until golden brown. Move chicken to the left side of the grill (indirect heat). Cover and grill an additional 45 minutes until thoroughly cooked to an internal temperature 170°F as measured by a meat thermometer.
3. Stay close to the grill, flip and baste chicken with marinade every 8-10 minutes.
4. When chicken is done transfer to a platter, spoon on any leftover marinade and serve.

Make the Cauliflower Rice

1. Cook the cauliflower rice per the package instructions. Heat the oil and butter in a large skillet over medium heat until the butter has melted, and the oil starts to sizzle.
2. Add the cooked cauliflower rice and cook for 2-3 minutes or until the cauliflower has dried out. Add the grated zest of 1 lime and the cilantro. Season to taste with salt and pepper.