El Patio Recipe
Make El Patio Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Marinade
Grilled Salsa (El Patio Salsa)
Cilantro-Lime Rice
Toppings & Garnish
Method
Chicken Marinade
- 1
Prepare marinade
Mince garlic. In a medium bowl whisk together 1/2 cup fresh lime juice, 1/4 cup orange juice, 2 tbsp olive oil, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp ground coriander, 1 tsp salt, 3/4 tsp black pepper, and 1 tsp minced chipotle in adobo until combined.
- 2
Marinate chicken
Trim excess fat from 1.5 lbs chicken thighs and place in a zip-top bag or shallow dish. Pour marinade over the chicken, press out excess air, seal, and refrigerate at least 45 minutes and up to 6 hours. If short on time, marinate 20 minutes at room temperature.
- 3
Grill or pan-sear
Preheat grill to medium-high (about 425°F / 220°C) or heat a heavy skillet over medium-high with 1 tbsp oil. Remove chicken from marinade, letting excess drip off. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has char marks. If using a skillet, sear 5–7 minutes per side. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.
Grilled Salsa (El Patio Salsa)
- 4
- 5
Grill or roast
Heat a grill or a cast-iron skillet to high. Place tomatoes, pepper, onion halves (cut side down), and jalapeño on the hot surface. Grill, turning occasionally, until charred and blistered on all sides, about 8–12 minutes. The pepper skin should blacken and blister and tomatoes will soften.
- 6
Chop and combine
When cool enough to handle, remove skins from the pepper if desired (optional for texture), roughly chop tomatoes, pepper, onion, and jalapeño. In a bowl combine the chopped grilled vegetables with 1/2 cup chopped cilantro, 2 tbsp fresh lime juice, 1 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld.
Cilantro-Lime Rice
- 7
Cook rice
Rinse 1 cup long-grain rice under cold water until water runs clear. In a small pot bring 2 cups water and 1/2 tsp salt to a boil. Add rice, stir once, cover, reduce heat to low and simmer 15 minutes without lifting the lid.
- 8
Finish rice
Remove pot from heat and let stand, covered, for 10 minutes. Fluff with a fork, then stir in 1 tbsp butter, 1 tsp lime zest, 1 tbsp fresh lime juice and 1/4 cup chopped cilantro. Taste and adjust salt. Keep warm until serving.
Assembly & Garnish
- 9
- 10
Add salsa and toppings
Spoon generous 3–4 tbsp grilled salsa over the chicken. Add sliced or diced avocado (about 1/4 of the avocado per serving), sprinkle 2 tbsp crumbled cotija or feta, and 2 tbsp pickled red onions per plate. Garnish with lime wedges and a drizzle of hot sauce if desired.
- 11
Serve
Serve warm. Recommend squeezing an extra wedge of lime over the chicken and salsa before eating.