As a kid I was always a picky eater - think plain hot dogs and macaroni and cheese. If a dish had more than two ingredients to it, I wasn't going to touch it. Once I got to high school and became interested in cooking, I started forcing myself to try new things. I started with the basics: you know, common fruits and vegetables I told myself I never liked. Eventually I branched out and developed a love for trying new foods. Now I not only like trying new dishes but I also love cooking them as often as humanly possible.
Not too long ago I stumbled upon this recipe from Laughing Spatula. Since I recently finished my first round of Whole30, a simple chicken dish with clean ingredients seemed right up my alley. A few quick tweaks to the recipe and 45 minutes later, I ended up with what will surely become your new favorite summer recipe.
- 6-8 boneless, skinless chicken thighs
- 1/2 red onion (thinly sliced)
- Juice of 1 orange
- Juice of 2 limes
- 1tsp minced garlic
- 2tbsp olive oil
- 1/2 cup chicken stock (I use sugar free)*
- 1tbsp cumin
- 1tsp salt
- 1/4tsp pepper
- 1/4tsp oregano
Combine all ingredients, except the red onion, in a gallon sized ziploc bag and refrigerate for 30 minutes.
Heat a grill pan to medium-high heat. Once heated, add chicken and cook for 6 minutes on each side. Move chicken to a plate and add red onions to the grill pan. Cook onions until slightly charred, about 2-3 minutes per side (do not add any oil to the pan). Allow chicken to rest on a plate covered with foil until the onions are done.
Serve with rice and garnish with lime wedges.
*Whole30 Approved if sugar free
*Whole30 Approved if sugar free
