Lime-Spiced Griddled Chicken Thighs

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These grilled chicken thighs are full of tangy, bright citrus flavour, muddled with a little heat. Served with fragrant rice cooked with cardamom pods and cinnamon.Once marinated the chicken thighs take around 20 minutes to cook, so it is a quick meal to make if you do the prep the night before.

Ingredients

1 portion of garam masala marinade (see ingredients below)
4-6 chicken thighs
1 lime, quartered

Marinade ingredient

2 tsp garam masala
4 round shallots, peeled and halved
2 tsp fine sea salt
Juice of 1 lime
1 mild green chilli, stalk and seeds removed

Gently spiced rice ingredients

175g basmati rice
1 cinnamon stick
4 cardamom pods
1/2 tsp fine sea salt
1 tbsp butter or ghee

Method

First make the marinade. In a small blender, blend together the shallots, salt, lime juice, garam masala and chilli.
Cut away the bones from the chicken thighs, leaving the skin. Place in a bowl or zip-seal food bag and pour over the marinade. Stir so the chicken is well covered, seal, and place in the fridge for a minimum of 30 minutes.
Lightly oil a griddle pan, using bunched up kitchen roll or a pastry brush. On a medium heat, add the chicken thighs skin-side down - some marinade will cling to the chicken. Cook on 7-10 minutes on each side, until cooked through. A meat-thermometer should read a minimum of 72C at the thickest part. Set aside to rest for 5 minutes.
Whilst the chicken is cooking, prepare the rice. Place rice, cinnamon, cardamom and salt into a small pan. Pour over 400g water, and bring to a gentle boil. Cook for 10-12 minutes. Remove from heat and cover with a lid. Leave to rest for 5 minutes and stir in the butter or ghee.
Serve chicken together with the rice, a good sprinkle of coriander leaves, and lime segments.

About the author

Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.

Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.

Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.

Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).