INGREDIENTS:
For the marinade:
5 Tablespoons + 2 teaspoons olive oil, divided
2 limes, freshly squeezed
2 Tablespoons fresh chopped cilantro
4 cloves garlic, crushed
2 teaspoons light brown sugar
1-1/2 teaspoons crushed red pepper flakes, or to taste
1 teaspoon ground cumin
2 teaspoons kosher salt
4-5 boneless, skinless chicken thighs
For the salad:
1 each: yellow, red and green bell peppers, sliced into strips
1/2 red onion, sliced
5 cups lettuce leaves, washed and dried
2 avocados, sliced
1 (8 oz.) La Vaquita Queso Fresco, crumbled (or other Mexican Cheese)
Fresh cilantro and lime wedges for topping, optional
DIRECTIONS:
For the marinade:
In a large bowl or resealable plastic bag, whisk together 5 Tbsp. olive oil and remaining marinade ingredients. Add chicken thighs and toss to evenly coat with the mixture. Refrigerate and let marinade for at least 1 hour, or overnight.
For the salad:
When ready to cook, set your grill pan or outdoor gas grill to medium-high heat. Brush with 1 teaspoon olive oil. Once grates are hot, grill chicken (about 10 minutes each side) until golden and cooked through (juices should run clear; grill in batches, if needed). Once chicken is cooked, transfer to a cutting board and let rest.
Return your grill to medium-high heat. Add 1 teaspoon olive oil. Grill bell pepper strips and onions until lightly charred, or to your desired doneness (about 3-5 minutes).
Slice chicken into strips and lay on top of individual bowls of lettuce. Top with grilled bell peppers, onions, and avocado slices. Sprinkle each bowl with crumbled queso fresco. Add fresh cilantro and lime wedges, if desired.
Enjoy!
TIPS
For a deliciously smoky-tangy twist, grill a few halved limes on your grill pan, or gas grill. Squeeze over top of the salad.