RECIPE MAGIC!

LIME-RASPBERRY CHICKEN

The zesty citrus bite of Lime EVOO perfectly balances sweet-tart Raspberry white balsamic creating a bright and fruity glaze that keeps the chicken thighs juicy and tender.

INGREDIENTS:
1/2 cup Persian Lime EVOO 
1/4 cup Cascadian Raspberry white balsamic
8-10 chicken thighs (skin on)
1/2 tsp salt
1/4 tsp freshly ground black pepper

DIRECTIONS:
Combine all other ingredients in small mixing bowl. Whisk until mixed thoroughly. Place chicken in plastic storage bag. Pour marinade into bag. Gently massage marinade into chicken thighs. Leave at room temperature for one hour or overnight in fridge.

For Grilling: Heat clean and greased grill (or grill pan) to medium high. Place the chicken skin side down on grill for 6 to 8 minutes. Turn thighs over and grill for another 4 to 5 minutes. Check for doneness. If still pink inside, move to an indirect heated part of the grill (or in your oven at 400 degrees) and cook for another 4 minutes until done (165F degrees on a digital thermometer).

For Roasting: Heat oven to 450°. Place chicken on parchment lined baking sheet. Place in oven and roast for 15 minutes. Remove from oven and baste with marinade, turning thighs. Cook until internal temperature reaches 165°.