Name: Grilled Chicken with Lime-Ginger Mayo and Carrot "Risotto"
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 8 boneless skinless chicken thighs; 2 tablespoons fresh lime zest; 1/4 cup fresh lime juice; 2 tablespoons mayonnaise; One 1-inch piece fresh ginger, grated; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; Carrot “Risotto,” recipe follows; 1 lime, thinly sliced, for garnish; One 16-ounce bag carrot chips (or sticks); 2 tablespoons unsalted butter; 1/2 cup vegetable broth; 1/2 cup white wine; 1/3 cup grated pecorino cheese; Kosher salt and freshly ground black pepper; 1/4 cup flat-leaf parsley leaves (or carrot tops if you have them), finely chopped; Dice the carrot chips (or sticks) into small rice-sized pieces.

Directions

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Grilled Chicken with Lime-Ginger Mayo and Carrot "Risotto"

46m Easy 95%

CLASS

Place the chicken thighs on a sheet pan and set aside.
Whisk together the lime zest and juice, mayonnaise, ginger, salt and pepper in a small bowl. Brush the lime-ginger mayo all over the chicken thighs with a pastry brush. Cover and refrigerate for 15 minutes.
Heat a grill or stovetop grill pan to medium-high. Grill the chicken, turning once, until an instant-read thermometer inserted into the chicken reads 165 degrees F, 12 to 16 minutes. (Cook the chicken covered if you’re using an outdoor grill.) Let rest for 5 minutes before serving.
To serve, spoon the Carrot Risotto onto a platter (garnish as described below), then top with the grilled chicken and garnish with thinly sliced lime.

Carrot “Risotto”:

Heat a large skillet over medium-high heat and add the butter. Cook the butter until it is completely melted and just starts to turn golden-brown, then add the diced carrots and toss to coat in the butter. Cook the carrots until they begin to soften and caramelize slightly, about 3 minutes.
Stir in the vegetable broth and wine. Cook, stirring constantly, until the liquid has reduced by half and the carrots are tender. Lower the heat to medium and stir in all but 2 tablespoons of the pecorino (reserve the remaining cheese for garnish). Stir until the cheese is completely combined, 1 to 2 minutes.
Season the risotto to taste with salt and pepper, then sprinkle with the parsley and reserved cheese just before serving. Makes 4 servings.