Spicy Cilantro Lime Chicken

Spicy Cilantro Lime Chicken

Ingredients (Serves 4)

1½ lb (680 g) chicken tenders (or chicken breast cut into strips)

⅓ cup (80 ml) zhoug sauce (cilantro–chile sauce)

Kosher salt, to taste (start with ¾–1 tsp if the sauce isn’t very salty)

1–2 Tbsp (15–30 ml) olive oil, for the pan

Instructions

Marinate: Add the chicken tenders, zhoug sauce, and a pinch of salt to a large zip-top bag. Seal, then massage to coat evenly. Refrigerate for at least 30 minutes, or up to overnight.

Cook: Heat a thin film of olive oil in a nonstick skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes. Flip and cook another 3–4 minutes, until browned and the thickest piece reaches 165°F (74°C).

Rest & serve: Transfer to a plate, rest 5 minutes, then serve (spoon over any pan juices).

Store: Cool, then refrigerate in an airtight container for 3–4 days.