Join CrossFitter and chef Nick Massie as he prepares chili lime chicken for his diners, including Pat Sherwood and Matt and Cherie Chan.
Today’s recipe is extremely simple: using lime zest, cilantro, chili powder, fresh garlic and chicken, plus salt, peppers and oil for seasoning, you can make a delicious meal in about an hour. Massie provides some tips and tricks of the trade as he uses his knife skills to make short work of the garlic, cilantro and whole chickens.
Next up is the seasoning. For the chickens, Massie says, “We want to keep them as dry as we can so that stuff will stick to them.”
He seasons the chicken with salt, black pepper, red pepper, chili powder and oil and then adds the chopped garlic, cilantro, lime zest and more chili powder on top.
After seasoning, Massie sears the chicken in hot pans to crisp and caramelize the skin, and then he finishes them in the oven. Once they reach safe temperature, they need to rest before you can dive in.
“This just allows the juices to redistribute into the chicken,” he says.
After the feast, the diners are pleased.
“It was mind-boggling and delicious. It was awesome,” Sherwood says. “This is what I would get in a restaurant.”
Download the recipe here: Chili Lime Chicken.
Additional reading: CFJ Issue 21: Zone Meal Plans by Greg Glassman, published May 1, 2004.