Chicken Thighs with Cilantro Sauce

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.

Yield: Serves 4 (serving size: 2 thighs and 1 tablespoon sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 14.8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 4.1g
  • Protein: 28.5g
  • Carbohydrate: 1.6g
  • Fiber: 0.2g
  • Cholesterol: 159mg
  • Iron: 1.4mg
  • Sodium: 489mg
  • Calcium: 16mg

Ingredients

  • 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

Preparation

  1. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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