Chile Lime Chicken was a recipe I developed because my kids love ‘meat on a bone.’ They love wings, drums, bone-in breast, ribs, pork chops, and the like. If you’re a ‘meat on the bone’ kind of person, you know that a roasted bone-in chicken breast is so juicy and delightful.

I was looking for summer chicken dish, that had light side dishes with seasonal produce. Watermelon and corn are classic Midwest summer fare, so I took my mother’s suggestion of a watermelon, feta, and mint side dish. That is not her original idea, no, but she had been making at home for herself and was a hit. It’s super light and refreshing. For a Kate’s Plate meal kit, we send the feta and watermelon separately so they don’t get smushed into feta juice. Also, you get to chop the mint so there is that insanely fresh scent and you can control how much goes on.

The real star of the show with this dish is the chile-lime rub! It is a combination of lime juice, lime zest, chipotle chilies, butter for richness, and salt. Such bright, zingy flavors! We pre-brine the chicken so your chicken is super juicy, and then you slather this rub on the chicken skin before roasting. Yes, you will have to turn your oven on this summer, but I promise it’s worth it.

I found this video circa March 2021 from a meal testing day! The kids, particularly this one, hovers over new recipes in hopes of sneaking some bites. I put the dish on a low lego table near the sliding glass doors for good lighting. His voice is so little here!

This meal is available on our May 13 Menu. Don’t miss out!

Cheers,

Kate