Again, this month I was assigned a blog that was new to me, A Fit and Spicy Life. It is written by Mellissa, who describes herself as being a "30 something, food loving, wine drinking, weight lifting, traveling, yogi blogger and FitFluential Ambassador living in Minneapolis. A true Mid-Western girl." She started her blog as a way to document a trip to Italy in 2009, then found that she loved blogging so much that she wanted to continue. Her blog isn't just about food though; it is filled with posts about fitness, travel, and wine as well.
Mellissa has a great collection of recipes on her blog. She lives a very healthy lifestyle, and her recipes reflect that. However, they are anything but bland and boring. I saw several dishes that caught my eye. I recently bought a panini press and am totally obsessed with paninis right now, so her Grilled Ham, Prosciutto, and Pear Sandwiches got my attention. I also liked the looks of her Cilantro Pesto with Lemon Pepper Pasta, and her Chicken and Summer Vegetable Tostadas. But I ended up with a recipe that included one of my favorite things to eat in the summertime: chicken thighs. Mellissa has a great recipe for Broiled Ginger Lime Chicken Thighs that sounded amazing. I decided to adapt it for the grill. I love grilling chicken thighs because they don't dry out and the skin gets crispy and delicious. Here's my adaptation of Mellissa's recipe.
Grilled Ginger Lime Chicken Thighs
1 tbsp fresh ginger, grated
1 large clove garlic, grated
1 large shallot, minced
1 tsp salt
6-8 bone-in, skin-on chicken thighs
Zest lime and set zest aside for garnish later (if desired). Juice lime and put juice in a small bowl. Add ginger, garlic, shallot, and salt and mix well.
Divide ginger mixture evenly among chicken thighs and stuff it underneath the skin.
Grill thighs over medium heat, 10-15 minutes per side. Cook until internal temperature reaches 160°. Remove from grill and garnish with lime zest, if desired.
Makes 3-4 servings.
It's such a simple recipe, but man, it packs a flavor punch! Mellissa used green onions instead of the shallots, but I just love the flavor of shallots and ginger together, and I don't like how green onions get wilty-looking after being cooked. I also threw some garlic in there for good measure. :) Mellissa also put some curry powder in the mix, but I was afraid it would overpower the other flavors, so I left it out.
I served this chicken over gingered brown rice with carrots on the side and it made the perfect summertime meal. These thighs work really well on the grill, but I might have to use Mellissa's broiler method when I'm craving them this winter.
Thanks for a great recipe, Mellissa!