It was the end of the day and I still didn’t know What to Cook for Dinner until I saw this recipe. This chicken was delicious, not too spicy but spicy enough – and a cinch to make!
Serves 2-3 | Wine to sip: 2010 Raymond Hill Merlot
- 3-4 boneless, skinless chicken thighs
- 3/4 teaspoon sea salt
- 1/4 teaspoon cracked peppercorns
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Ground California Mild Chili “Chile California Molido” found in Mexican or Latin markets) or paprika
- 1/4 teaspoon garlic powder
- 1 tablespoons grape seed oil or olive oil
- 1/2 sweet onion, chopped
- 1/2 heaping teaspoon dried oregano
- 2 teaspoons garlic powder
- 1/2 lime (to juice over chicken) or 3 tablespoons lime juice
- Tenderize the chicken by pounding it in a clear plastic bag or plastic wrap until it has flattened out a bit.
- In a small bowl mix salt, pepper, cayenne, Chile Molido or parika, and garlic powder. Season the chicken all over with the spice mixture.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Saute onions until they begin to wilt. Add oregano and saute 1-2 minutes. Then reduce heat to medium.
- In the same skillet add the chicken. Saute 6-7 minutes on each side until golden brown.
- Sprinkle garlic powder on top of chicken and add lime juice. Saute for 1 more minute. Then serve.
This recipe was inspired by http://rantingchef.com/2012/03/29/whats-for-dinner/.