In 2019 & 2020 Brion & I spent a couple of holidays in the beautiful town of Mérida on the Yucatán Peninsula in Mexico. Of course there were many places to explore such as the archeological sites like Chichen Itza and Uxmal while we were there. If you would like to see pictures and read about some of our adventures in Mérida, you can find them on the website blogs in February 2019 & January 2020.
When I decided to make this chicken meal today the peninsula’s bright and sunny flavors came back to me remembering the chicken lime soup we had tasted there. In Yucatán, the lime they use for this soup is the region’s native lima ágria.
In Mexico, using lime juice is quite common. People squeeze limes over grilled meats, fruits, vegetables, salads, soups, drinks, and even chips. The lime juice brings out the flavors in food in a way best described as ‘bright’. It’s tangy, refreshing, and brings out the best flavors in the food it’s on.
The apricot-lime glaze, with a touch of hot sauce, makes the perfect combo of sweet, sour, and spicy on these chicken thighs.
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SERVINGS
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- 1/4 cup apricot preserves
- 1 1/2 tsp lime juice
- 1 tsp hot sauce
- 1/8 tsp red pepper flakes
- 8 boneless/skinless chicken thighs
- salt & pepper
- 4 ears corn, shucked
- lime wedges for serving, optional
Ingredients
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- Heat grill to medium. In a small bowl, combine preserves, lime juice, hot sauce & red pepper flakes.
- Season chicken with 1/2 tsp black pepper & grill, covered, turning occasionally 10-15 minutes. Uncover & continue grilling, basting with sauce until chicken is cooked through, 5-7 minutes more.
- Bring a large pot of water to a boil. cut each ear of corn into 3-4 pieces. Add corn to pot with 2 tsp salt & simmer until just tender, 3-4 minutes. Drain, transfer to platter & serve with chicken & lime wedges.