What is better on a warm evening than Grilled Chicken with a vibrant Zesty Green Sauce, and the flavors are out of this world! Dive into the zesty, juicy goodness!
Ingredients:
Chicken:
2 pounds chicken thighs
5 cloves garlic (peeled)
1/3 cup soy sauce
2 Tablespoons lime juice
1 Tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Black pepper (to taste)
Green Sauce:
3 jalapeños (seeded, ribs removed and roughly chopped)
1 cup fresh cilantro leaves
2 green onions (chopped, green parts only)
2 cloves garlic (peeled)
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 Tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons extra virgin olive oil
Directions:
Puree the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender for the chicken marinade.
Place chicken thighs in a large Ziploc bag, pour in the marinade, seal, and refrigerate to marinate for 8 to 24 hours.
For the green sauce, blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. While blending, slowly add olive oil until incorporated. Refrigerate until serving.
To grill, preheat grill to medium-high (around 350°F). Remove chicken from marinade, shaking off excess. Grill for 5-6 minutes per side, or until internal temperature reaches 165°F.
Alternatively, bake in a preheated 500°F oven in a 13×9 inch pan with 1 cup water for 30 minutes uncovered, then covered with foil for 15 more minutes, or until fully cooked.
Prep Time: 8-24 hours for marinating + 20 minutes | Cooking Time: 10-45 minutes | Total Time: 8.5-25 hours | Servings: 4
Grilled Chicken with Zesty Green Sauce
Equipment
- Large Cast Iron Grill Pan (alternative to outdoor grill)
Ingredients
Chicken:
- 2 pounds chicken thighs
- 5 cloves garlic peeled
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper to taste
Green Sauce:
- 3 jalapeños seeded, ribs removed and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions chopped, green parts only
- 2 cloves garlic peeled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Puree the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender for the chicken marinade.
- Place chicken thighs in a large Ziploc bag, pour in the marinade, seal, and refrigerate to marinate for 8 to 24 hours.
- For the green sauce, blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. While blending, slowly add olive oil until incorporated. Refrigerate until serving.
- To grill, preheat grill to medium-high (around 350°F). Remove chicken from marinade, shaking off excess. Grill for 5-6 minutes per side, or until internal temperature reaches 165°F.
- Alternatively, bake in a preheated 500°F oven in a 13×9 inch pan with 1 cup water for 30 minutes uncovered, then covered with foil for 15 more minutes, or until fully cooked.
- Prep Time: 8-24 hours for marinating + 20 minutes | Cooking Time: 10-45 minutes | Total Time: 8.5-25 hours | Servings: 4
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