Charred Citrus Chicken with Sweet Heat Veggies (and Something to Prove)
This is the kind of dish you make when you want dinner to speak for you. Citrus-marinated grilled chicken. Flame-kissed peppers. Fresh herbs that say “I’m fine” but with flavor.
Thyme grills this when she’s restless. It’s smoky, bright, and has just enough heat to keep people from asking too many questions. Eat it outside. Alone or with someone who knows how to be quiet.
Author: Thyme Hollis
Savory meals. Slow simmer. A little spice, a lot of heart.
Prep Time: 15 Minutes
Cook Time: 12-15 Minutes
Total Time: -30 Minutes
Servings: 2 very lucky people
Want to print this recipe? Click here to download a printable PDF.
We like to get right to the recipe:
Ingredients:
For the Chicken:
2 boneless skinless chicken breasts
Juice of 1 lime
2 tbsp olive oil
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp chili powder
Optional: a dash of smoked paprika for emotional depth
For the Veggie Plate:
1 large carrot, thinly sliced (or ribboned)
½ cup cherry tomatoes, halved
1–2 dried black chilies (or blackened jalapeños, optional)
A few sprigs cilantro or parsley
½ small red onion, thinly sliced
Lime slices for serving
Instructions:
Marinate: Mix lime juice, olive oil, garlic, and spices. Coat chicken and let it marinate for 30 mins to 2 hours (the longer, the moodier).
Grill: Heat grill or grill pan over medium-high. Cook chicken 5–6 minutes per side or until done. Let rest before slicing.
Char the Peppers (Optional): In a dry skillet, lightly char dried peppers or fresh jalapeños until fragrant. Don’t breathe too deeply unless you need to cry anyway.
Assemble: Plate chicken over a bed of sliced carrot, onion, tomatoes, herbs, and lime slices. Serve hot, with someone who deserves your cooking.
Serving Notes:
Serve with chilled white wine, a side eye, and a deep inhale. Best enjoyed on a patio with fading sun and unresolved tension.