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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
BBQ Sauce(ContainsSulphites/Sulfite, Mustard/Moutarde)
Red Onion, chopped
Cumin-Turmeric Spice Blend
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.
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.
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.
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.**
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.
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.