- 4 limes, divided
- 1/2 cup olive oil
- 3 Tbsp honey
- 3 Tbsp chopped cilantro
- 1 Tbsp minced garlic
- 1 small jalapeno pepper, seeded and minced
- 2 tsp chili lime seasoning blend
- 4 lbs assorted chicken parts, bone in, skin on
Zest and juice 3 limes; add to large bowl. Whisk in remaining ingredients except chicken. Reserve 3 tablespoons of this marinade; cover it and set it aside to use later.
Add chicken to remaining marinade in bowl; stir to evenly coat chicken. Cover and chill 2-6 hours or overnight.
Preheat grill to medium.
Remove chicken from marinade; discard marinade. Grill chicken, turning frequently, until golden brown and cooked through to 165 degrees F.
Brush cooked chicken with reserved marinade; sprinkle with additional chopped cilantro if desired.
Cut remaining lime into 6 wedges; lightly grill. Serve with chicken.
PAIR WITH: CHARDONNAY
Rich and vibrant, with fresh peach and melon flavors and a hint of vanilla.