This is an easy recipe. I made enough to have leftovers. I cut the thighs into bite-sized pieces and served with rice and stir fried vegetables. Delicious!!!!! Indeed, I liked it better the second night but I'm partial to Chinese/Thai dishes. Love the strong taste of cilantro, my favorite herb.
Chicken Thighs with Cilantro Sauce
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.
More From Cooking Light
Total: 20 Minutes
- 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
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note