Fire It Up Recipe

prep marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp lime zest, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp finely chopped chipotle in adobo and the minced garlic. Whisk until emulsified.

Place 1 lb chicken thighs in a shallow dish or resealable bag. Pour marinade over chicken, pressing to coat. Marinate in the refrigerator for at least 30 minutes and up to 3 hours (if short on time, 15 minutes will still add flavor).

Heat a grill or grill pan over medium-high heat until hot and lightly smoking. Oil the grate or brush the chicken with a little oil to prevent sticking.

Remove chicken from marinade, letting excess drip off. Grill chicken 4–5 minutes per side (depending on thickness) until nicely charred and internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes before slicing into strips.

While chicken marinates, toss red bell pepper strips, red onion wedges and zucchini pieces with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

When grill is hot, arrange vegetables on the grill (use a grill basket for smaller pieces). Grill the peppers and zucchini 3–5 minutes per side and onions 4–6 minutes per side, turning occasionally, until tender and slightly charred. Remove and keep warm.

In a small bowl combine 1/2 cup Greek yogurt (or sour cream), 1 tbs lime juice, 1/2 tsp honey, 1/2 tsp hot sauce or a small amount of adobo, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust heat or acidity to preference.

If you prefer a thinner sauce, whisk in 1–2 tsp water or lime juice to reach desired consistency. Refrigerate until ready to serve.

Slice rested chicken into strips. Warm tortillas or portion rice onto plates. Arrange chicken and grilled vegetables over tortillas or rice.

Drizzle or dollop the smoky-lime crema over the chicken and vegetables. Sprinkle chopped cilantro and serve with lime wedges alongside for extra bright acidity.

Optional: For extra 'fire', finish with a few drops of reserved adobo sauce or extra chopped chipotle, or a shake of crushed red pepper to taste.