Grilled green chicken thighs

Serves 1
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Directions

  1. 1Place all of the marinade ingredients into a blender and blend until smooth.
  2. 2Reserve 1/3 of the marinade, and pour the rest over the chicken.
  3. 3Massage the marinade into the chicken, then cover and refrigerate for as long as you can, preferably overnight.
  4. 4Mix the reserved marinade with mayo and Parmesan to use as dipping sauce.
  5. 5Taste the dipping sauce and add more mayo or yogurt if needed, as it may be very salty.
  6. 6Grill the chicken until it reaches an internal temperature of 165.
  7. 7Brush with lots of the chicken-marinated marinade as you turn the chicken.
  8. 8Two minutes before you pull the chicken off the grill, brush with melted butter.
  9. 9Serve piping hot with cilantro rice, avocado, pico de gallo and the aji verde-ish dipping sauce.

Ingredients

  • 2 lbs skinless, boneless chicken thighs
  • 4 tbsp butter, melted
  • 1 big handful of cilantro
  • 1 fresh medium lime - zested and juiced
  • 1 Serrano or jalape no pepper
  • 3 cloves of fresh garlic
  • 1 cup full fat Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp salt
  • 1 tbsp MSG
  • 1 tbsp roasted and ground cumin
  • 1 tbsp roasted and ground coriander
  • 0.33 marinade, reserved
  • 0.5 cup Mayo
  • 3 tbsp grated Parmesan or cotija cheese
  • aji Amarillo
  • cilantro lime rice
  • avocado
  • pico de gallo

Equipment

blendergrill

Tips

  • If you can't get out to grill, these are still delicious cooked over the stove or in an oven or an air fryer.
  • When making the dipping sauce, taste and add more mayo or yogurt if needed, as it may be very salty.
  • You absolutely should stir in aji Amarillo if you have some to the dipping sauce.
  • For the dipping sauce, consider adding salt after reserving 1/3 of the marinade to avoid over-saltiness.