Chili Lime Cilantro Chicken with Whipped Feta
INGREDIENTS
For Chicken
- 2 lbs. boneless chicken thighs, cut into bite-sized pieces
- 3 Tbsp olive oil
- 1 Tbsp chili powder
- 1 Tsp ancho chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
- Lime zest from 1 lime
- 3 cloves of garlic, minced
- 1/2 cup fresh cilantro, chopped (more for serving)
- 1 red chili, diced (optional)
- Mike's Hot Honey, for drizzling
For Whipped Feta
- 8-oz block feta cheese
- 1/2 cup Daisy's sour cream
- 1/2 cup Duke's mayonnaise
- Juice from 1 lime (about 1 teaspoon, packed)
- 1/4 cup fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- Kosher salt to taste
- 1/8 teaspoon crushed red pepper flakes, plus more for serving
- Extra virgin olive, for drizzling
- Toasted pita wedges (or pita chips) and/or sliced tomatoes, cucumbers, and red onions (optional)
INSTRUCTIONS
- In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow the chicken to sit for 30 minutes at room temperature or refrigerate for up to 24 hours. bring to room temperature for before cooking.
- For the whipped feta, combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with honey or olive oil and sprinkle with crushed red pepper flakes, if using.
- Set your grill, grill pan, or skillet to medium-high heat. Thread the chicken onto skewers. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.
- Serve the chicken with feta sauce spooned over top and/or drizzled with honey. Top with fresh herbs and serve with cucumber, tomatoes, red pepper, pita and additional feta on the side.
- Note: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
