It felt great to get back on the grill last night after all this rain we’ve gotten. I kept it real simple with some grilled chicken thighs and vegetables along with some white rice.
The first thing I did was get the vegetables prepped. I cleaned some yellow string beans (which I wrapped in foil with some olive oil, salt, and pepper for the grill), sliced up an orange bell pepper, and trimmed a bunch of green onions. Before grilling I drizzled everything with olive oil, salt, and pepper.
About 15 minutes before grilling I tossed 1.5 pounds of skinless-boneless chicken thighs. The marinade consisted of the juice of one lime, 2 tablespoons of sriracha, and a half cup of olive oil (I used about 2/3rds for marinating and reserved the rest). I didn’t want to marinate for too long because the lime juice will make the chicken tough, much like a ceviche. 15 minutes or so is just long enough for some flavor to penetrate the meat without the lime cooking it.
I sprinkled the chicken with salt just prior to grilling everything. With the reserved marinade, I mixed in a tablespoon of honey and brushed the chicken a few times while it grilled.
Besides white rice, I also served everything with a sliced avocado and a sliced heirloom tomato. Some gin and juice washed it all down.
Dan Bites 
Leave a Reply