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