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Lime BBQ Chicken

Lime BBQ Chicken

with Fresh Salsa

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Pour the tequila and get ready for some sticky sweet lime and BBQ sauce-slathered chicken thighs! Fresh salsa and some crunchy tortilla chips round out this true Tex-Mex dinner!

Allergens:Sulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs/Leg

4 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

85 g

Tortilla Chips

1 unit

Lime

160 g

Roma Tomato

7 g

Cilantro

56 g

Red Onion, chopped

56 g

Corn Kernels

¾ cup

Basmati Rice

1.5 tsp

Cumin-Turmeric Spice Blend

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3891 kJ
Calories930 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate113 g
Sugar18 g
Dietary Fiber6 g
Protein49 g
Cholesterol125 mg
Sodium710 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Measuring Cups
Small Bowl
Large Non-Stick Pan
Paper Towel
Measuring Spoons
Baking Sheet
Silicone Brush
Aluminum Foil
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water boils, cut the tomato into 1/4-inch pieces. Roughly chop the cilantro. Zest, then juice half the lime. Cut the remaining lime into wedges.

2

Add rice, corn and half the cumin-turmeric blend to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. While the rice cooks, stir together the BBQ sauce and lime zest in small bowl. Set aside.

3

Meanwhile, pat the chicken dry with paper towels. Season with salt and the remaining cumin-turmeric blend. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl) to the pan, then the chicken. Sear until golden-brown, 2-3 min per side.

4

While the chicken sears, line a baking sheet with foil and brush with 1 tbsp oil (dbl for 4 ppl). When the chicken is golden-brown, remove the pan from the heat and transfer the chicken to the foil-lined baking sheet. Brush the BBQ sauce mixture all over chicken to coat completely. Broil in the middle of the oven, until chicken is cooked through, 5-6 min.**

5

Stir together the cilantro, onion, tomatoes, lime juice, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4ppl) in a medium bowl. Season with salt and pepper and set aside.

6

Fluff the rice with a fork. Season with salt and pepper. Slice the chicken. Divide the rice between bowls and top with the veggies, chicken and salsa. Serve with the tortilla chips for scooping. Squeeze over a lime wedge if desired.