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Citrus Chicken

Citrus Chicken


  • Limes and lime zest
  • Olive oil
  • Thyme leaves
  • Boneless chicken thighs or breasts
  • Salt and pepper
  • Chile flakes


  1. 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


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