Grilled Chicken with Lime-Ginger Mayo and Carrot "Risotto" Recipe

Grilled Chicken with Lime-Ginger Mayo and Carrot "Risotto"

• Difficulty: Easy
• Servings: 4
• Nutritional Information per Serving: Calories 236, Total Fat 10 g, Saturated Fat 4 g, Carbohydrates 7 g, Dietary Fiber 2 g, Sugar 2 g, Protein 27 g, Cholesterol 131 mg, Sodium 498 mg
• Total Time: 50 minutes
• Active Time: 35 minutes

Discover the joy of juicy, flavor-packed chicken thighsmy absolute favorites for their bold taste and foolproof cooking. Fire them up on your indoor or outdoor grill for smoky perfection. For outdoor grilling, master a two-zone fire: pile hot coals on one side for charcoal, or crank one burner high and the other low on gas. Cook over the cooler side with indirect heat to lock in tenderness and moisture. Pair it with my inventive carrot "risotto", a speedy, rice-free twist packed with veggie goodness. Grab store-bought carrot chips or sticks to whip it up effortlessly and impress your guests!

Ingredients

• 8 boneless, skinless chicken thighs
• 2 tablespoons fresh lime zest
• 1/4 cup fresh lime juice
• 2 tablespoons mayonnaise
• 1-inch piece fresh ginger, grated
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Carrot Risotto (recipe below)
• 1 lime, thinly sliced for garnish

Carrot Risotto:

• One 16-ounce bag of carrot chips (or sticks)
• 2 tablespoons unsalted butter
• 1/2 cup vegetable broth
• 1/2 cup white wine
• 1/3 cup grated Pecorino cheese
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup flat-leaf parsley leaves (or carrot tops if available), finely chopped

Dice the carrot chips or sticks into small pieces similar in size to rice grains.

Instructions

1. Arrange the chicken thighs on a sheet pan and set aside.
2. In a small bowl, whisk together the lime zest and juice, mayonnaise, ginger, salt, and pepper. Using a pastry brush, coat the chicken thighs evenly with the lime-ginger mayo. Cover and refrigerate for 15 minutes to marinate.
3. Preheat a grill or stovetop grill pan to medium-high heat. Grill the chicken, flipping once, until an instant-read thermometer registers 165F inside the thickest part, about 12 to 16 minutes. If using an outdoor grill, cook with the lid closed. Let the chicken rest for 5 minutes before serving.
4. For serving, spoon the carrot risotto onto a serving platter and garnish as indicated. Place the grilled chicken thighs on top and decorate with thin lime slices.

Carrot Risotto Procedure:

1. Heat a large skillet over medium-high heat and melt the butter until it starts to turn golden-brown. Add the diced carrots and toss to coat them well with the butter. Cook for about 3 minutes until the carrots soften and start to caramelize.
2. Pour in the vegetable broth and white wine, stirring constantly. Continue cooking until the liquids reduce by half and the carrots are tender. Reduce heat to medium and mix in all but 2 tablespoons of the Pecorino cheesereserve the rest for garnish. Stir until the cheese is melted and incorporated, about 1 to 2 minutes.
3. Season with salt and pepper to taste, then sprinkle with chopped parsley and the reserved cheese just before serving.