Ingredients
For the marinade
- 1 tsp Ground Cumin Can substitute with coriander
- 1 tsp Paprika Smoked paprika for a variation
- 1 tsp Dried Oregano Fresh oregano as an alternative
- 1 tsp Kosher Salt Sea salt can be used instead
- 1 tsp Black Pepper Freshly ground is ideal
- 3 cloves Garlic Minced, adjust per taste
- 1/4 cup Olive Oil Avocado oil can be a substitute
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice Limoncello can be used for sweetness
- 1.5 lbs Boneless, Skinless Chicken Thighs Breasts are a viable substitute
For the green sauce
- 1 cup Fresh Cilantro Leaves Parsley can be used instead
- 1 unit Jalapeño Peppers Remove seeds for less heat
- 1/2 cup Mayonnaise Greek yogurt can be a lighter option
- 1/4 cup Extra-Virgin Olive Oil
Method
Preparation
- In a bowl, mix ground cumin, paprika, dried oregano, kosher salt, black pepper, minced garlic, olive oil, lemon zest, and lemon juice to prepare the marinade. Stir well.
- Add the chicken thighs to the marinade, ensuring they’re completely coated. Let them marinate for at least 30 minutes, or overnight in the fridge for more flavor.
- While the chicken marinates, make the green sauce by combining fresh cilantro leaves, jalapeño peppers, mayonnaise, and extra-virgin olive oil in a blender. Blend until smooth and adjust salt and spice level as needed.
- Preheat your grill to medium-high heat.
Cooking
- Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear.
- Remove chicken from the grill, let it rest for a few minutes, and then serve with the green sauce drizzled on top.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 5gProtein: 30gFat: 30gSaturated Fat: 5gSodium: 800mgFiber: 1gSugar: 1g
Notes
If you have time, marinating overnight gives the chicken a deeper flavor. Adjust the amount of jalapeño in the green sauce for your desired spice level. For a smokier taste, use a charcoal grill instead of gas.
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