- Limes and lime zest
- Olive oil
- Thyme leaves
- Boneless chicken thighs or breasts
- Salt and pepper
- Chile flakes
- Zest and thinly slice 1 1/2 limes. Make a marinade of 1/4 cup olive oil, 1/2 bunch chopped thyme leaves, the lime zest, and 2/3 of the lime rounds. Season 2 1/2 pounds boneless chicken thighs or breasts with salt, pepper, and chile flakes, then marinate for up to an hour. Grill chicken until cooked through; grill remaining lime rounds and use as garnish.
- Courtesy of Chef Jason Paluska of the Lark in Santa Barbara