The Recipes

Mexican-Spiced Chicken and Spring Onions

I went to the Farmer's Market a few days ago and just couldn't resist some gorgeous, locally-grown Spring onions.  When I find things that are seasonal, I just can't resist.  Now fingers crossed that I actually come across some ramps before they're gone for the year!

Mexican Spiced Chicken and Spring Onions


- 1 boneless chicken thigh
- 2 garlic cloves, minced
- 1 T. chipotle in adobo
- 1 T. cumin
- 1 tsp. Mexican oregano
- 2 T. blended oil
- 2-3 Spring onions
- salt
- pepper
- olive oil
- cilantro, torn for garnish
- 1 lime, juiced

Combine the garlic, chipotle in adobo, cumin, oregano, and blended oil in a plastic storage bag.  Add salt and pepper and then the chicken.  Close the bag and massage the marinade thoroughly onto the meat.  Refrigerate for at least an hour or up to overnight.

Make sure the chicken is at room temperature before cooking.  Oil a grill pan and lay the chicken on the grill.  Cook for 6-7 minutes per side and set it aside to rest.

Drizzle the onions with olive oil and season them with salt and pepper.  Cook them on the grill for approximately 2 minutes per side.  Plate the onions.  Slice the chicken and lay it on the plate.  Finish with the cilantro and fresh lime juice.