Dinner, 24-hour marinade, from Cook Twice
Tropic Fire Grilled Chicken
A full 24-hour marinade of pineapple, fresh jalapeño, cilantro, garlic, ginger, onion, ancho chile and lime, then grilled hot for a deep caramelized crust and heavy grill marks. Sweet heat, bright citrus and a little smoke in every bite.
310calories45gprotein2gcarbs13gfat
Per serving. Estimates from USDA and label data, optional ingredients included.
Serves 430 minLevel 4 Bryan's recipeMeal prep
Open in the Kitchen
Ingredients
- 2 lb (907 g) boneless, skinless chicken thighs
- 1 cup (240 ml) pineapple juice (macros count the 1/4 cup or so that clings to the chicken)
- 2 limes, juiced, plus more to serve
- 1 to 2 fresh jalapeños, stems off (keep the seeds for more heat) (optional)
- 1 cup (about 1 oz / 30 g) cilantro, stems and all, plus more to garnish (optional)
- 4 green onions (optional)
- 1/2 white onion, roughly chopped (optional)
- 1-inch (2.5 cm) piece fresh ginger, peeled (or 1 tsp ground) (optional)
- 6 cloves fresh garlic
- 2 tbsp ancho chile powder (or 2 dried ancho chiles, stemmed, seeded and soaked)
- 1 tbsp avocado oil; 2 tsp salt; 1 tsp black pepper
From Cook Twice, Eat All Week
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