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

Katie Barreira
Recipe by Cooking Light

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Jennifer Causey; Styling: Paige Hicks

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill to medium.

  • 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.

  • 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.

Nutrition Facts

377 calories; fat 18.5g; saturated fat 4g; mono fat 8.9g; poly fat 3g; protein 45g; carbohydrates 6g; fiber 2g; cholesterol 218mg; iron 4mg; sodium 584mg; calcium 84mg.