Oo la la – this chicken is the fanciest I have ever made! It is smoky and has a touch of heat from the sauce. It is so flavorful and the chicken becomes so tender and juicy! The sauce is also so creamy and so light and fresh – I could honestly put it on everything I eat from now on! You could easily swap the chicken thighs for chicken breast as well and you could cook it on the grill if you are feeling fancy!
For the Chicken:
- 1 1/2 Lbs Chicken Thighs
- 5 Garlic Cloves, Minced
- 1 Lime, Juiced
- 2 Tsp Paprika
- 1 Tsp Cumin
- 1 Tsp Oregano
- 1 Tsp Salt
- 1/4 Cup Olive Oil
For the Sauce:
- 1 Bunch Cilantro, Ends Trimmed Off
- 1 Serrano Pepper, Seeds Removed (if you want more heat, keep the seeds)
- 4 Garlic Cloves
- 2 Limes, Juiced
- 1 Tbsp Honey
- 2 Tbsp Olive Oil
- 1/2 Cup Greek Yogurt
- 1/2 Tsp Salt
Optional For Serving:
- Roasted Vegetables
- First, we need to make the marinade for the chicken. In a large bowl, whisk together the minced garlic cloves, lime juice, paprika, cumin, oregano, salt, and olive oil.
- Pat the chicken thighs dry using a paper towel and transfer them to the marinade. Allow to marinate for at least 60 minutes – if you can marinate overnight, do so.
- When you are ready to cook the chicken, heat a large pan over medium to high heat. Once hot, add in the chicken in a single layer and pour any leftover marinade into the pan. Cook for 6 minutes, then flip and continue cooking for another 8-10 minutes until the chicken is cooked through.
- While the chicken is cooking, make the sauce. Add the cilantro, serrano, garlic, lime juice, honey, olive oil, greek yogurt and salt to a blender or food processor. Blend together until smooth. Transfer to a bowl and set aside until ready to use.
- Once the chicken is cooked through, remove from the pan and allow to rest for 5 minutes before slicing. After it has rested for 5 minutes, slice the chicken and serve on top of rice (if desired) and drizzle with the sauce made earlier!
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