A healthy version of turkey chili served with rice that feels indulgent. Add low-fat shredded Cheddar and freshly chopped green onion before serving.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup olive oil
- ½ cup fresh lime juice
- 2 tablespoons chopped onion
- 2 teaspoons dried tarragon
- 1 teaspoon salt
- ½ teaspoon hot sauce
- salt and pepper to taste
- 2 pounds bone-in chicken thighs
Instructions
- Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
- Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
- Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don’t dry out easily, so don’t be afraid to cook them a bit longer if needed.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 510 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Liked the just right tang from the lime juice. I used canola oil instead of olive oil (didn’t have enough olive oil on hand at the time) and substituted ½ teaspoons of fresh tarragon for the dried. The chicken pieces marinated overnight.
A great marinade for chicken thighs. I didn’t change a thing. Nice recipe.
Delicious, tender juicy chicken. Substituted margoram for tarragon only because I was out of tarragon.
Good
Made as is, delicious!
This was delicious! I adapted it for the oven, because I’m a busy student and didn’t have time to do grilling. I put it in the oven at 400 degrees Fahrenheit for 40 minutes and it came out perfect. I also added carrots, potatoes, and broccoli, which I tossed in some of the marinade. I didn’t want to cut into a big onion for 2 TBSP worth, so I cut up the white parts of 2 green onions for the marinade and used the green parts for garnishing (I wish I’d also saved some lime for garnishing). This recipe has a really nice, zesty, interesting flavor profile and is perfect if you want an easy and different chicken dish and you’re getting tired of ones with garlic. Thanks for the recipe Ms. Betancourt!
It was good. I used fresh tarragon and wish I had used a lot more. I think this would be a great marinade for lamb.
Best grilled chicken ever.
It was okay baked. Too much lime favor. I will cut it back the next time I make it.
I make this at least once a week as part of my food prep for the week. By far the best marinade I have found. I use the broiler as I have no grill. 15 minutes to juicy flavorful chicken for the whole week. Goes with everything; in salads, wraps or main dish!!
Made almost as written (omitted the hot sauce) and the chicken was very good–moist/tender! I wanted more tarragon or a little less lime; hubs thought it was a perfect meld of flavors. Overall, we enjoyed the flavor of the chicken very much. Glad I tried this recipe, definitely a keeper and will make again!. Thanks for sharing the recipe!
I used boneless, skinless chicken thighs and I did not use hot sauce as we do not like spicy food. These are the only differences I made to this recipe. It was easy to make and we loved the flavors. I intend to make it again this weekend when I have house guests. I’m sure they will love it too.
I should have let it marinate longer. Would add more hot sauce but overall great recipe!
Tasted the lime just fine but not the tarragon! Next time I will sprinkle a bit more tarragon on top before serving.
I like a more bold taste but this was nice even though a little understated to my taste preference.
Turned out great just as the recipe calls for though next time I think I’ll add a bit of garlic. just personal preference. I’ll be using it again and again for all sorts of meat.
This was so yummy I’ll make this a lot I’m cutting down on the olive oil just a bit
A very good recipe, easy to make, simple to double and simply flavorful. We have a Traeger and used it to cook the chicken which added an extra touch to the flavor.
I made it as directed and was disappointed. I could barely taste the lime. I used chicken tenders and marinated them for about six hours, so I don’t know why the flavor just wasn’t there.
Did not change anything from the recipe as offered. My wife and i loved it. This will be on the grill a few more times this season for sure
Not much flavor.