Chicken Thighs with Cilantro Sauce

Chicken Thighs with Cilantro SauceRecipe
Photo: Jennifer Causey; Styling: Ginny Branch


As a variation, you could grill the chicken thighs--a little charring would complement the sauce. No mortar and pestle? Process the paste base in a mini chopper.


Serves 4 (serving size: 2 thighs and 1 tablespoon sauce)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 260
Fat 14.8 g
Satfat 3.4 g
Monofat 6 g
Polyfat 4.1 g
Protein 28.5 g
Carbohydrate 1.6 g
Fiber 0.2 g
Cholesterol 159 mg
Iron 1.4 mg
Sodium 489 mg
Calcium 16 mg


Cooking spray
8 skinless, boneless chicken thighs (about 2 pounds)
1/2 teaspoon kosher salt, divided
2 tablespoons finely chopped shallots
1 large garlic clove, minced
1/3 cup finely chopped fresh cilantro
1 1/2 tablespoons dark sesame oil
1 tablespoon lower-sodium soy sauce
1/2 teaspoon Sriracha (hot chile sauce)
1/2 teaspoon grated lime rind


1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt. Add chicken to pan; sauté 6 minutes or until browned. Turn; sauté 4 minutes or until chicken is done. Place chicken on a platter.

2. Combine remaining 1/4 teaspoon salt, shallots, and garlic in a mortar and pestle; smash mixture to a paste. Combine garlic mixture, cilantro, and remaining ingredients. Spread 1 1/2 teaspoons cilantro mixture over each chicken thigh.


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