Mojito Lime Chicken

Imagine the beloved summer mocktail turning into a fun summer dinner! This mojito lime recipe is delicious, easy, and unexpected. That night we enjoyed it with brown rice and black beans, and the next day we used the leftovers in chick wraps for lunch!

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*Before recreating this recipe, please see notes on the ingredients and instructions listed below.

6-8 Servings

INGREDIENTS

• 5 lbs boneless skinless chicken thighs

• 1 ⅓ cup olive oil or avocado oil

• 4-6 tbsp honey 

• 2 limes, juiced

• zest of 1 lime

• 3 lemons, juiced

• 1/2 yellow onion, sliced

• 1/2 poblano pepper or green bell pepper, sliced

• 2-3 tbsp pink salt

• 1 tbsp lemon pepper 

• 1/2 tbsp garlic powder

• 1 tbsp onion powder

• 2 tbsp dried thyme

• 4 tbsp dried mint

• 1/2½cup chopped fresh cilantro to garnish (optional)

• 1/2 cup chopped fresh mint to garnish (optional)

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INSTRUCTIONS

1. Season cleaned boneless skinless chicken thighs with lemon pepper, garlic powder, onion powder, thyme, and 1 tbsp. Pink salt. Mix well to combine. Let marinate for 30 minutes. 

2. Add 1/2½- 3/4 cup of oil to a frying pan. Pansear chicken thighs on medium-high heat until brown on each side (about 3-4 minutes per side). Pan sear  3-4 thighs at a time if using a large frying pan. Place pan-seared chicken in a large roasting dish or casserole dish. 

3. Combine remaining oil, lemon juice, lime juice, lime zest, honey, mint, and 1 tbsp pink salt and mix well until fully combined. (Taste the mixture and add additional salt, honey, or lemon if desired.) Drizzle over pan-seared chicken. 

4. Roughly layer sliced onions and peppers on top of the chicken. Cover with foil and bake for 20-30 until the chicken is fully cooked. Baste every 10 minutes. 

5. Garnish with fresh cilantro and mint while hot. Baste again before serving.

If you make or adjust this recipe, we would love it if you tag us on Instagram at @thematchingaprons

Notes on Ingredients

Boneless skinless chicken thighs are more flavorful and moist than chicken breast, so we prefer it. Feel free to use chicken breast for this recipe if that’s your preference.  Nonetheless, this recipe works best with boneless chicken meat.

Olive oil or avocado oil. Coconut oil will completely alter the flavors of the recipe. 

Honey for sweetness!

Lime and lemon. You will need both lemon and lime juice, and the zest of at least 1 lime. Use more zest, or add lemon zest, if you like!

Seasoning: 

• Pink salt

• Lemon Pepper

• Garlic powder

• Onion powder

• Dried thyme

• Dried mint

Notes on the Instructions:

Season cleaned boneless skinless chicken thighs. Mix well to combine. Let marinade for 30 minutes. 

Pansear chicken thighs on medium-high heat until brown on each side. Pan searing adds color and flavor to the chicken while maintaining juiciness, so we recommend taking the additional step. However, you can air fry the chicken but be sure to drizzle a few tablespoons of olive oil and mix well before air frying.

Place pan-seared chicken in a large roasting dish or casserole dish. Try to avoid layering the chicken. One single layer is best.

Combine remaining oil, lemon juice, lime juice, honey, mint, and 1 tbsp pink salt and mix well until fully combined. Taste the mixture and add additional salt, lemon, or honey if desired. Some prefer this chicken when we make it sweeter, and some prefer it more tangy. Be sure to taste the sauce as you adjust.  Drizzle sauce over pan-seared chicken. 

Layer sliced onions and peppers on top of the chicken. 

Cover with foil and bake for 20-30 until the chicken is fully cooked. Baste every 10 minutes. 

Garnish with fresh cilantro and mint while hot. Baste again before serving!