A great meal you can enjoy guilt free. Simple enough to make any day of the week, it is sure to become a fast staple for you and your family.
Ingredients:
6 chicken quarters
2/3 cup lime juice, plus an additional 2-3 TBL
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp red pepper flakes
16 oz frozen sweet corn
1 small onion diced
1 red pepper diced
1 bunch of cilantro chopped
olive oil
Place chicken in a gallon Ziploc freezer bag with 2/3 cup lime juice and place in the refrigerator to marinate for 1 hour. Turn bag half way thru.
Dice and chop onion, pepper, and cilantro, set aside.
Combine cumin, chili powder, salt, and red pepper flakes to make rub.
Preheat broiler to high with rack 8-10 inches from heat. Spray broiler pan with an olive oil cooking spray.
Remove chicken from marinade and generously apply rub. Make sure to get under the skin as much as you can.
Cook breast down / bone up for about 10-15 minuets until golden and begins to darken. Turn chicken and cook breast side up for an additional 15 min or until meat thermometers reads 165F. Sprinkle with a small amount of cilantro and place back in the oven just until the cilantro starts to crisp.
Meanwhile heat a small amount of olive oil in a pan over med-high heat. Add onions and peppers cook and stir until they begin to soften, add corn. Cook until everything is heated and begins to slightly roast. Add 2-3 TBL lime juice depending on your taste, stir, then add remaining cilantro and cook for an additional minute or two.
Serve chicken with corn relish on Off Your Rocker Pottery dinnerware and enjoy.
From my kitchen to yours,
Lindsay Klix
Off Your Rocker Pottery