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Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce

Photo: Jennifer Causey; Styling: Paige Hicks

Yield

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

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

Ingredients

  • 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
  • 2 tablespoons half-and-half
  • 1 tablespoon minced seeded jalapeño pepper

Nutrition Information

  • calories 377
  • fat 18.5 g
  • satfat 4 g
  • monofat 8.9 g
  • polyfat 3 g
  • protein 45 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 218 mg
  • iron 4 mg
  • sodium 584 mg
  • calcium 84 mg

How to Make It

  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.