Tuesday, February 7, 2017

Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce

This is one of those recipes that I'm not sure how we missed the first time.  It is chicken with sauce...my favorite. Anyway, I saw it, showed it to D and he said he would make it.
Grilled chicken is always good, and then with the sauce.

We would have again.  We had with Spicy Fried Corn with Bacon and Chipotle.

Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce

Photo by ALB

We love the contrast of the bright, herbaceous sauce with the smoky grilled chicken thighs.

Yield: Serves 4 (serving size: 2 chicken thighs and about 2 tablespoons sauce)

3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
1 tablespoon minced garlic, divided
2 teaspoons smoked paprika
1 1/2 teaspoons sugar, divided
1 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 bone-in chicken thighs, skinned (about 2 pounds)
Cooking spray
2 cups fresh flat-leaf parsley leaves (used 2 C Cilantro instead)
2 tablespoons half-and-half
1 tablespoon minced seeded jalapeño pepper

1. Combine 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons minced garlic, smoked paprika, 1 teaspoon sugar, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add chicken to bag; seal bag. Let stand 15 minutes, turning occasionally.

2. Preheat grill to medium.

3. Coat grill rack with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to grill rack; grill 8 minutes on each side or until done.

4. Place remaining 2 table­spoons oil, remaining 1 tablespoon juice, remaining 1 teaspoon garlic, remaining 1/2 teaspoon sugar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, parsley, half-and-half, and jalapeño in the bowl of a mini food processor; process until finely chopped. Serve sauce with chicken thighs.

Nutritional Information
Amount per serving
Calories: 377; Fat: 18.5 g; Sat fat: 4 g; Mono fat: 8.9 g; Poly fat: 3 g; Protein: 45 g; Carbohydrate: 6 g; Fiber: 2 g; Cholesterol: 218 mg;  Iron: 4 mg; Sodium: 584 mg; Calcium: 84 mg

10 Smart Points (my additions/subtractions at 4 servings)

Cooking Light, AUGUST 2015

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