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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.

Julianna Grimes
Recipe by Cooking Light March 2014

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Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 thighs and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

260 calories; fat 14.8g; saturated fat 3.4g; mono fat 6g; poly fat 4.1g; protein 28.5g; carbohydrates 1.6g; fiber 0.2g; cholesterol 159mg; iron 1.4mg; sodium 489mg; calcium 16mg.
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