Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce

6 Reviews
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Photo: Jennifer Causey; Styling: Paige Hicks
Yield
Serves 4 (serving size: 2 chicken thighs and about 2 tablespoons sauce)
By Katie Barreira
August 2015
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 377
  • Fat 18.5g
  • Satfat 4g
  • Monofat 8.9g
  • Polyfat 3g
  • Protein 45g
  • Carbohydrate 6g
  • Fiber 2g
  • Cholesterol 218mg
  • Iron 4mg
  • Sodium 584mg
  • Calcium 84mg

How to Make It

Step 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.

Step 2

Preheat grill to medium.

Step 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.

Step 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.

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Ratings & Reviews

Very good!

carriewelch
July 09, 2016
This chicken thigh recipe was simple and delicious! Chicken is very tender. I had meant to put the jalapeno in the sauce but forgot to do so and the sauce was just as yummy! I actually used 1/2 parsley and 1/2 cilantro.

Great recipe for chicken thighs!

hilty1
September 03, 2015
I really loved the ease of making this. Even though I used boneless chicken thighs the marinade made them taste so flavorful. I made the chili-herb sauce which my husband wasn't going to try at first, but after one bite he helped eat it all up! I served it with the Grilled Sweet Potato and Bell Pepper Toss from Cooking Light. Very good and I'll make it again!

MB

michellefitch
September 02, 2015
I used chicken breasts and it worked fine.  I also always substitute honey for sugar and it works great.  My family loved this recipe, even my fussy anti-spice eater.  My husband said the chicken was great on it's own or with the topping.

Lauren's Review

Kaylee
September 01, 2015
Full Disclosure: I didn't make the Chile-Herb Sauce, though it does sound delicious.  The chicken, however, was delicious on its own!  I marinated it overnight for ultimate flavor and ease and it cooked up perfectly.  I used boneless skinless thighs, so they cooked in no time and everyone at the BBQ we served them at had good things to say!

Tasty!

sukeedog
August 30, 2015
We used boneless thighs - the chile-herb sauce is delicious.

EZ and YUMMY

contentedgirl
July 27, 2015
What a simple yet flavorful summer chicken dish. The parsley sauce is so fresh tasting and thighs are so moist when cooked 8-9 min on each side!

Great recipe!

MaryBeth9
July 21, 2015
We really enjoyed this recipe. I did sub 1 cup of cilantro for one of the cups of parsley. Different from your usual grilled chicken. Plan on using the leftover chicken and sauce on tostadas later in the week. Will definitely make again! 

I didn't like the sauce

Dorseyl
July 20, 2015
This chicken was great, I just didn't like the sauce. To much parsley.
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