The chilly fall weather is ideal for this spicy meal. It is simple to dress it up or down depending on the situation. If you cut back on the spicy honey topping and alternate the poached pears, granola, and coconut yogurt, it also works wonderfully as a breakfast parfait the next day or just as a snack.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- ⅓ cup soy sauce
- 5 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 2 fresh jalapeno peppers, seeded and chopped
- ½ cup firmly packed cilantro
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
- Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
- Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.
Nutrition Facts
| Calories | 543 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 9 g |
| Sodium | 1685 mg |
| Sugars | 1 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
The marinade and sauce were great! I used boneless skinless thighs cooked about 5 mins per side. I was expecting the sauce to be very spicy but it wasn’t which was great for me since I can’t handle much spice. If you like spicier foods you might want to add another jalapeno or hot sauce.
So, so good. The chicken is great. I bake instead of grill for ease and I double the green sauce and pour over rice as well as the chicken. Though I love the chicken, it’s really just a delicious vehicle for that green sauce.
This dish is EVERYTHING!! From the marinade to the delicious green sauce is was absolute chefs kiss. Will be making it all summer long.
This is a fantastic recipe. We’ve made it several times. Double (or triple) the sauce recipe… you’ll want more, especially if you serve this with grilled vegetables and rice!
I have made it twice now. It quickly became one of my families favorites.
Awesome!
Fantastically tasty. This is a good recipe to prepare on Sunday to cook during the week. Turned out like the picture. Thanks for sharing!
Wow…This is excellent! I made as directed except I marinated the chicken overnight and for the sauce, I used the entire bunch of cilantro because we love the stuff. Oh, just as I was going to start the grill, it started raining so decided to fry the thighs but hope to grill them next time. Delicious. Will make again.