Grilled Chicken Thighs with Lime and Cilantro


  • 6 chicken thighs
  • 1/2 cup olive oil
  • 3 tablespoons brown sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon lime zest
  • 3 tablespoons cilantro leaves chopped
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons minced garlic
  1. In a medium sized bowl, whisk together the olive oil, brown sugar, soy sauce, lime zest, cilantro, lime juice, salt, pepper and garlic.
  2. Pour the marinade over the chicken. Marinate for at least 1 hour, or up to 24 hours.
  3. Heat an outdoor grill or indoor grill pan to medium. Add the chicken in a single layer.
  4. Cook for 6-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F.
  5. Let the chicken rest for 5 minutes. Sprinkle with additional cilantro for garnish.

Oven-Baked Chicken Fajitas


Chicken Seasoning:

  • 1 Tbsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/8 tsp pepper
  • 2 tsp sugar
  • 1 tsp salt


  • 2 onions
  • 3 bell peppers, any color
  • 2 lb. chicken breast
  • 4 Tbsp vegetable oil
  • 1 lime
  • Tortillas
  • 1 cup sour cream (optional)
  • 1/2 bunch cilantro (optional)


  • Preheat the oven to 400 degrees. Mix all of the spices for the fajita seasoning in a small bowl and set aside.
  • Cut the onion and bell peppers into 1/4-inch wide strips. Place them in a large 13×15-inch casserole dish or a large baking sheet. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  • Drizzle the vegetable oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from the lime over top of the meat and vegetables after they come out of the oven.
  • Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Chicken in Mushroom Sauce

  • 4 boneless skinless chicken breasts
  • 1/2 tsp pepper
  • 1 1/4 tsp salt, divided
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 6 oz raw sliced baby Bella mushrooms
  • 6 oz raw sliced white mushrooms
  • 6 garlic gloves, smashed
  • 1/2 cup dry wine
  • 1/2 cup chicken stock
  • 1 Tbs fresh thyme leaves
  • 1 Tbsp chopped fresh flat leaf parsley
  1. Sprinkle chicken with pepper and 3/4 teaspoon of the salt
  2. Heat oil on a skillet. Add chicken. Cook until browned. Transfer to a plate and set aside
  3. Melt butter in pan. Add mushrooms. Cook undisturbed for a few minutes. Stir in garlic. Cook, stirring occasionally. Sprinkle with remaining 1/2 teaspoon salt. Stir in wine and stock
  4. Return chicken to pan and sprinkle with thyme. Cook undisturbed for a few minutes. Sprinkle with parsley. Serve with quinoa or rice.

Beer-Glazed chicken

  • 4 chicken leg quarters
  • 1 tbs dried oregano
  • 1 tsp ground pepper
  • 3/4 tsp salt
  • 1/2 tsp ground cumin
  • 3/4 cup beer
  • 6 cloves garlic
  • 3 tbs brown sugar
  • 1/2 tsp crushed red pepper
  1. Preheat grill to medium high
  2. Mix oregano, pepper, salt and cumin in small bowl
  3. Combine beer, garlic, brown sugar, red pepper and 1 tbs of the spice mixture in a small saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, stirring often, until the sauce is reduced to about 1/4 cup, 20 to 25 minutes.
  4. Pat chicken dry and rub with the remaining spice mixture.
  5. Oil the grill rack. Grill the chicken, until a thermometer registers 155 degrees F about 15 minutes. Brush the chicken with about half of the beer glaze. Grill until slightly charred. Turn the chicken over and brush with the remaining glaze. Grill until slightly charred and a thermometer registers 165 degrees F.


Chicken Thighs and Potatoes


  • 5 chicken thighs
  • Salt and pepper to taste
  • tablespoons butter
  • tablespoon olive oil
  • 1 small onion, diced
  • 1 pound potatoes cut into cubes or baby potatoes
  • cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • tablespoon white vinegar
  • tablespoons minced fresh parsley


  1. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a medium skillet over medium-high heat until melted and hot. Place chicken thighs down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.

  2. Add onion and potatoes to same skillet and saute several minutes until golden-brown. Season with salt and pepper to taste then remove from skillet and set aside.

  3. Melt remaining 1 tablespoon butter in same skillet, then add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, soy sauce, and vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened.

  4. Nestle chicken thighs and potato mixture into pan and use a spoon to drizzle the sauce over the chicken and potato mix. Bake chicken at 400F 25-30 minutes.

Chicken Marguerita

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breast or thighs
  • 1 tsp. dried oregano
  • Salt
  • Black pepper
  • 1/4 cup dry white wine
  • 4 tbsp. butter
  • 3 cloves garlic, minced
  • Juice of 1 lemon or 1 lime
  • 1 cup shredded mozzarella
  • 1 cup cherry tomatoes cut in halves
  • 1 cup prepared pesto (Optional)
  • 1/4 cup freshly grated Pa
  1. In a large skillet heat oil. Season chicken with oregano, salt, and pepper. Add chicken to skillet and cook until golden and almost cooked through in the middle. Transfer chicken to a plate.
  2. Pour in white wine and scrape up the bottom of the skillet with a wooden spoon. Add butter and stir until melted, then stir in garlic and lemon juice.
  3. Return chicken to skillet and top each breast with mozzarella. Cover and cook until cheese is melted, about 1 minute. Top with tomatoes and pesto (if using) and sprinkle with Parmesan, if using.


Crispy Cilantro Lime Chicken

  • 3 tablespoons olive oil divided
  • Juice of 2 limes
  • 1/4 cup fresh chopped cilantro
  • 4 cloves garlic minced
  • 2 teaspoons brown sugar
  • 3/4 teaspoon ground cumin
  • 6 chicken thighs
  • Salt and pepper to taste
  1. Preheat oven to 425°F.
  2. Mix together 2 tablespoons olive oil with the lime juice, cilantro, garlic, sugar and cumin. Add the chicken thighs to the marinade and refrigerate for 15 minutes.
  3. Heat the remaining one tablespoon of oil in a non stick pan Add in the thighs along with the marinade, and sear them for approximately 4 minutes on each side (chicken will not be fully cooked).
  4. Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).

1-pan Honey Balsamic Chicken Breasts with Asparagus and Cherry Tomatoes

Honey Balsamic Chicken:

  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Honey
  • 1 tablespoon minced Garlic
  • 1 teaspoon Paprika
  • 1/4 cup Olive Oil
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Oregano
  • Salt to taste
  • 4  Chicken Breasts


  • 1 Bunch of Asparagus
  • 1 cup Cherry Tomatoes cut in half
  • 3 tablespoons Olive Oil
  • Garlic Salt, Salt and Pepper to taste

Pre-heat over to 425 degrees.

Chicken. Mix together all the ingredients and cover the chicken breasts with the mix. Set aside.

Vegetables: Add the asparagus and tomatoes to the pan, and toss them with the olive oil, garlic salt, sat and pepper.

Place the chicken on top of the vegetables, cover with the marinade,  and bake for 40-45 minutes

Oven-Fried Breaded Chicken

Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.

Combine mayonnaise and paprika in a bowl; mix well. Mix bread crumbs and garlic powder in another bowl.

Spread mayonnaise-paprika mixture on each chicken thigh; press into bread crumbs mixture to coat. Place in the prepared baking pan

Bake in the preheated oven for approximately 45-50 minutes or until brown on top

Aguadito – Peruvian Chicken Soup


3/4 cup cilantro leaves
4 garlic cloves (2 whole garlic cloves and 2 garlic cloves minced), divided
4 1/4 cups chicken broth, divided
2 tablespoons olive oil
4 skinless chicken thighs, bone-in
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 teaspoon ground cumin
1/4 cup white rice
1 ear of corn, cut off the cob
Salt to taste
1 lime

1. Add cilantro leaves, 2 garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.

2. In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs. Cook on first side for 4-5 minutes, until slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.

3. If the chicken absorbed all of the oil, add one more tablespoon of olive oil. Add yellow onion and cook until translucent, about 5 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes. Add minced garlic atop of mixture and cook until fragrant.

4. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Gently add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Add corn. Cook for 20-30 minutes, and until rice is fully cooked.

5. When you’re ready to serve, add salt to taste.

6. Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime.

Yields 4 servings