Weeknight dinner solved! You can make our Vietnamese inspired chicken bowls in less than 30 minutes. That's right! Enjoy!⠀
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INGREDIENTS⠀
¼ Cup fresh lime juice⠀
3 Tbsp Aunt Patty’s® Coconut Sugar⠀
2 Tbsp olive oil⠀
2 cloves garlic (minced)⠀
2 Thai chiles (thinly sliced)⠀
2 tsp Aunt Patty’s® Tamarind Paste⠀
1 tsp fine sea salt⠀
4 Boneless skinless chicken thighs, about 1 pound⠀
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DIRECTIONS⠀
In a medium bowl, whisk together lime juice, sugar, oil, garlic, chiles, tamarind, and salt. Add chicken and turn to evenly coat. Marinate in the fridge at least 1 hour or overnight.⠀
Heat a lightly oiled cast iron grill pan over medium heat. Remove chicken from marinade, allowing excess to drip off, and place in hot pan. Cook 7-10 minutes or until well browned, then flip and cook until chicken registers 165˚F on an instant-read thermometer, about 5-6 minutes more.⠀
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