My spin on Sheet Pan Dinner- Cilantro Lime Chicken

I spent the whole winter counting the days til the warm spring sun shines down on me and I can start thinking about growing fresh herbs again. I've weeks flipping through garden catalogs and seed flyers and anxiously awaiting the springtime. This is our first summer in the city house and once again I be able to fine beautiful fresh herbs. I didn't plant a garden this spring, but with an abundance of farmers markets and specialty grocery stores I will have so many options. I plan to really embrace cilantro. Cilantro is the Either Or Plant- you either love it or you hate it. I used to detest the stuff and gagged any time I detected even a hint of it in my salsa. I decided to make an honest attempt to embrace it, and I sure have, falling in love the the flowery herby essence and bright flavor that's so unique.

All those fresh herbs mean I will have lots of great new flavors to play with. Cilantro is just inviting me to go in a Latin direction. Cilantro and lime are perfect partners, and juicy chicken is the perfect protein to showcase those flavors. While you can opt for chicken breasts, which work great in this recipe, chicken thighs are where the flavor is. Be sure to buy bone-in chicken thighs. This marinade is perfect for all kinds of chicken, so if you prefer a big platter of chicken legs, go for it. It's not too shabby for a wing recipe either. I opted to brown my chicken in that trusty cast iron beauty I have and finish as a "sheet pan dinner" but you can roast it right in the skillet and skip the vegetables or grill this chicken too.  

Juicy Cilantro Lime Chicken 

6 skin on, bone in chicken thighs (I used leg quarters, cut up, so 3 legs and 3 thighs)

1/4 cup olive oil, plus more

3 tablespoons lime juice

zest of one lime

4 cloves garlic, finely minced

1/4 cup minced cilantro (stems and leaves)

1/4 teaspoon cayenne pepper

salt and pepper
baby Yukon Gold potatoes (about 4 cups)
1 medium onion
2 red or orange bell peppers

Rinse the chicken and pat dry with paper towel. Place in a large zip top bag along with all the other ingredients. Seal the bag and massage to mix ingredients and coat the chicken. Allow the chicken to marinate 3-4 hours (you can go overnight in the fridge too).

Heat the oven to 375 degrees. Using a heavy oven safe skillet, such as cast iron, heat the skillet over medium high heat. Add a small amount of cooking oil and place the chicken, skin side down, in the hot pan. Allow the skin side to brown well, then flip the chicken and brown the other side. 

While the chicken is browning, prepare your veggies. Cut the potatoes in half, cut the onion into wedges and cut the peppers into chunks. Toss veggies with a little olive oil and salt and pepper.

Line a baking sheet with foil. Spread the veggies evenly onto the foil. Top with the chicken. Spoon the pan juices over. Bake until chicken tests done, 45 minutes to an hour, and the skin is golden brown.

Garnish with additional lime slices for squeezing and sprinkle with additional chopped cilantro.

Choosing the chicken for this dish is important. A lot of people think they don't like chicken on the bone. You have to get past that thinking guys. Bone in and skin on chicken is by far more flavorful and juicy than a boneless skinless breast can ever hope to be. Plus, you don't get the gorgeous browning and flavor building that you do with skin on chicken. Face your fears and buy the bone in chicken. You won't regret it.

Childhood favorites grow up big time

You used to be a little kid. There is better than average chance that as a kid you ate a grilled cheese sandwich. Maybe you still do? Well folks......if you're still sustaining yourself with American cheese singles on plain white bread, things are about to get reeeeally exciting around here.

Something really wonderful is happening for my very good friend Todd Buffington. Todd and his friends Ryan Elson and Chris Hartman brainstormed, pooled resources, raised the startup funds, stayed up late nights writing business plans and budgets and menus and recipes and finally get their much deserved launch of their new business- Melts Without Borders.

Todd Buffington, left, and The Chef

Let me tell you a little about this Melts Without Borders deal. This mobile food cart is equipped to cook and serve hungry customers anywhere. Des Moines has been very slow to jump on the food truck trend but food carts are a different kind of animal. More portable, very versatile and easier to handle for a 3 man team. Besides the food cart they also have a prep kitchen and handbuilt smokehouse. In that smokehouse the guys, known as Ketchup, Mustard and Relish on their website, made handcrafted sausages and cured meats. Bologna that is NOT made from weird parts. Blackstrap molasses bacon smoked over apple wood. Sausages of all kinds. Condiments are special too. Secret recipe spicy tomato jam makes an appearance on the menu and some others are still being developed. 

A sampling of the housemade charcuterie. 

Now about the menu- not just a list of sandwiches. As the name implies, they serve melts without borders- and each sandwich not only carries a regional name but a regional twist on ingredients. Vegetarian sandwiches start off the menu with the classic grilled cheese built for a grown up, to French, Mediterranean, to Asian influenced flavors- you get a TON of flavor with no meat.

But if you're a carnivore- fear not. You will not be disappointed. The home cured bacon is a special favorite, along with classics like pulled pork and Canadian bacon. A few surprises make their appearance as well, and the menu can only expand as the charcuterie options grow. The bread choices are pretty impressive as well. From Texas toast to rustic artisan breads, loads of variety.

Todd mans the grill while Chris takes orders in the background

What did we eat? Well I got to have a little bit of 4 different sandwiches. My son in law Randy had the Mason Dixon- pulled pork, Memphis BBQ sauce and pepperjack cheese on Texas toast. Oh. My. Goodness. The pulled pork was tender and juicy, the barbeque sauce was absolutely delicious and the pepperjack cheese brought it all together. My daughter Debbee had the Toast Hawaii- house-cured Canadian bacon, pineapple and white cheddar, grilled on rustic crusty bread. The Canadian bacon was the best I have ever had. Tender and perfectly seasoned, the pineapple was the perfect accompaniment. 

The Chef had the Mount Vesuvius. I knew he'd pick that one. This sandwich is an Italian chef's dream. Locally made Graziano's Italian sausage, white and yellow American cheese and a jalapeno, onion and tomato hash on Texas toast- this sandwich......... I just have no words. One of the best sandwiches I have EVER had EVER. Seriously. I chose the 'Merica F**k Yea with Andi's tomato jam added. Buttery crunchy Texas toast, American cheese, crispy house-cured bacon and that sweet and spicy tomato jam that I love so much. That was just four sandwiches off the menu. You better believe I WILL be trying them all before long.

Then wash your awesome sandwich down with some home brewed beer or homemade soda. The guys are very active in the Iowa Brewers' Union and have some incredible craft brews. At tonight's launch I was able to try the Milk Stout. If you're a fan of dark beers, oh man, you will LOVE this one. Super dark and rich, this beer was so smooth and creamy and had lots of coffee undertones. I say creamy because it had such a luxurious mouthfeel and such a complex flavors. Excellent brew. I'm thinking that could make some killer mustard. 

Decisions,decisions......

Talking with Todd this evening about the brewing process was very interesting. Very scientific and we all agreed- brewing beer requires quite a bit of skill and knowledge of ingredients. Compared to winemaking, brewing beer is a totally different experience. Who knows, maybe The Chef will pick up a new hobby!

The guys at Melts Without Borders are serious about bringing GOOD food and GOOD drink to Des Moines and you better believe, they mean business !!