Soy-Lime Grilled Rooster Thighs with Corn, and Cucumber Salad

You’re by no means going to go fallacious with grilled hen, and these hen thighs provide a daring, flavor-packed shortcut if you want dinner on the desk rapidly. The magic begins with the marinade, a brief soak in soy sauce and lime juice to infuse the hen with deep umami taste and vivid acidity. The soy runs deep right here, lending a savory richness that caramelizes fantastically on the grill. Because the thighs prepare dinner, they keep extremely juicy inside whereas the perimeters crisp up, providing that impossible to resist smoky crunch you solely get from direct warmth.

The salad on the aspect is greater than only a recent factor, it’s a balancing act. Candy corn, cooling cucumber, and a touch of chile create a distinction that cuts via the richness of the hen. It’s crunchy, zesty, and simply spicy sufficient to maintain issues attention-grabbing. Collectively, the dish is each hearty, refreshing, and ultimate for a scorching night if you need one thing satisfying however not heavy.

This recipe is all about sensible contrasts: wealthy vs. mild, smoky vs. crisp, savory vs. recent. It’s simple sufficient for a weeknight however spectacular sufficient for weekend entertaining. The marinade is a keeper, and never only for hen — attempt it on tofu, shrimp, or greens, too. Whether or not you are internet hosting a yard barbecue or simply firing up the grill for your self, this soy-lime combo will hit all the suitable notes. Serve with chilly beer or a citrusy white wine for a easy, standout summer season meal.

Are you able to marinate hen in lime juice too lengthy?

Marinating in lime juice provides vivid, zesty taste, however it’s greatest saved quick — about half-hour to 1 hour — particularly when used alone. The acidity in citrus begins to interrupt down proteins rapidly, which may make meat mushy if left too lengthy. For longer marinating, stability the lime juice with oil, herbs, and spices to mellow its influence. This creates a extra flavorful, even marinade with out compromising the meat’s texture.

Moderation is vital when working with citrus, so use sufficient to get the flavour and acidity you need however not a lot that you simply ceviche your hen. 

Easy methods to hold hen juicy on the grill

To maintain hen juicy on the grill, begin with bone-in, skin-on cuts like thighs, like we use right here, or drumsticks, since they keep moisture higher than boneless, skinless breasts. (You may as well use bone-in breasts, although they take quite a bit longer to prepare dinner.)

Marinating the hen provides taste and helps lock in juiciness. It additionally helps to keep away from urgent or flipping the meat too typically — as a substitute counting on a meat thermometer to tug the hen off the grill at 165°F — and to relaxation it for a minimum of 5 minutes to permit carryover cooking to 170°F and hold the juices in.

A lightweight coating of oil on the hen and the grill helps stop sticking, which may tear the meat or pores and skin and launch juices.  

Notes from the Meals & Wine Take a look at Kitchen 

• The recipe requires cooking the hen to 170°F, which is above the USDA protected temperature of 165°F, however since thighs have extra connective tissue, they’re juicier and extra tender when cooked to a barely larger temperature.
• If you’re delicate to salt, go for a lower-sodium soy sauce. 
• If grilling isn’t within the playing cards, you may make this on an indoor grill pan as nicely. Begin with the greens after which prepare dinner the hen.

Recommended pairing 

2022 Ceretto Blangé Langhe Arneis. The citrusy 2022 Ceretto Blangé Langhe Arneis is an ideal match for soy-lime grilled hen thighs. Its vivid acidity cuts via the savory umami of the soy, whereas notes of pear, lemon, and white blossom echo the zesty lime and refresh the palate. This crisp Italian white additionally enhances the candy corn and funky cucumber salad, enhancing the dish’s stability of textures and flavors!

This recipe was developed by Renu Dhar; the textual content was written by Breana Killeen.