Best 4 Chicken Thighs With Green Sauce Recipes
Indulge in a culinary journey with our delectable Chicken Thighs with Green Sauce recipe. This dish offers a vibrant explosion of flavors, textures, and colors, making it a true feast for the senses. Succulent chicken thighs are marinated in a tantalizing blend of herbs, spices, and zesty lemon juice, then roasted to perfection in the oven. The result is tender, juicy chicken with a crispy, golden-brown skin.
Accompanying the chicken is a vibrant green sauce, bursting with freshness and tang. Made with a symphony of herbs, including basil, parsley, chives, and cilantro, this sauce adds a burst of flavor and color to the dish. Its creamy texture, achieved with the addition of sour cream, yogurt, or avocado, balances the acidity of the lemon and creates a smooth, velvety consistency.
This recipe provides step-by-step instructions, ensuring a seamless cooking experience for both seasoned chefs and culinary enthusiasts alike. Whether you prefer to marinate the chicken overnight for maximum flavor or opt for a quick 30-minute marinade, we've got you covered. Plus, we offer variations of the green sauce to cater to various dietary preferences and tastes, including a vegan version made with almond milk.
So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will tantalize your taste buds. Chicken Thighs with Green Sauce is not just a meal; it's an experience you won't forget.
PERUVIAN CHICKEN WITH GREEN SAUCE
So easy, but loaded with fresh and vibrant flavors, this Peruvian chicken is one delicious dinner. Marinated with lime, spices and herbs and drizzled with a cilantro green sauce, this chicken thigh recipe is a must!
Provided by Becky Hardin
Categories Main Course
Time 1h20m
Number Of Ingredients 18
Steps:
- Add garlic, lime juice, paprika, oregano, salt, cumin, and 2 tbsp of the olive oil to a large plastic bag. Add the chicken. Zip it up and massage the marinade into the chicken. Marinate for 1 hour.
- While the chicken marinates, make the green sauce.
- Add serrano pepper, cilantro, garlic, lime juice, honey, olive oil, Greek yogurt and salt to a high-powered blender or food processor. Blend until smooth. If needed, add a tablespoon or two to thin the sauce out. Season with salt and pepper and set aside.
- Once the chicken has marinated, heat a large skillet to a medium-high heat. Add remaining 2 tablespoons of olive oil. Using tongs, pull the chicken out of the marinade. Let any excess marinade drip off. When the oil is hot, add the chicken to the skillet. If needed, work in batches as you don't want to overcrowd the skillet. Sear the chicken until crusty and grown, about 4-5 minutes. When the chicken is ready to flip, it should easily release from the pan. Flip over and do the same on the other side until cooked through, about another 3-4 minutes. The chicken is done when it reaches 165 degrees on an instant-read thermometer.
- Remove the chicken from the skillet on to a platter. Turn the heat on low and add the water to the empty skillet. Use a wooden spoon to scrape up all the bits at the bottom of the pan. Pour over the chicken.
- Serve chicken with green sauce and rice if desired.
Nutrition Facts : Calories 485 kcal, Carbohydrate 5 g, Protein 47 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 217 mg, Sodium 1090 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE
Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
- When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
- Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
- While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
- Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.
ENCHILADA BAKED CHICKEN THIGHS
Eliminate the tortillas and still get the flavors you love in enchiladas without all the carbs in these baked chicken thighs.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine chicken and 4 ounces enchilada sauce in a bowl; toss to combine. Transfer onto a baking sheet.
- Bake in the preheated oven for 20 minutes.
- Remove baking sheet from the oven and drain liquid. Baste remaining enchilada sauce over chicken thighs and return to the oven. Continue baking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. Remove from oven and divide Cheddar cheese and olives evenly on top of the chicken.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken until cheese is melted, about 5 minutes. Garnish with green onions, sour cream, and cilantro.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 4.9 g, Cholesterol 102.9 mg, Fat 22.1 g, Fiber 0.7 g, Protein 24.5 g, SaturatedFat 9 g, Sodium 231.1 mg, Sugar 0.2 g
PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking-an easy and fun technique that involves removing the backbone to "flatten" the bird before cooking-makes for quick roasting and produces juicy results.
Provided by Mindy Fox
Categories Dinner Peru Chicken Roast Cilantro Oregano Garlic
Yield Serves 4
Number Of Ingredients 26
Steps:
- Roast the chicken:
- Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
- From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
- Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
- Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
- Make the green sauce:
- Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
- Make the salad:
- Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
- Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
- Do Ahead
- Green sauce can be made 5 days ahead. Cover and chill.
Tips:
- To ensure the chicken thighs are cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Feel free to adjust the heat level of the green sauce by adding more or less jalapeño peppers.
- If you don't have tomatillos on hand, you can substitute them with green tomatoes.
- For a smoky flavor, grill the chicken thighs instead of pan-frying them.
- Serve the chicken thighs with your favorite sides, such as rice, beans, or tortillas.
Conclusion:
This flavorful and easy-to-make recipe for chicken thighs with green sauce is a delicious and versatile dish that can be enjoyed for lunch or dinner. The combination of juicy chicken thighs, tangy green sauce, and fresh cilantro creates a satisfying and satisfying meal. Whether you're a fan of Mexican cuisine or simply looking for a new and exciting way to prepare chicken thighs, this recipe is sure to please.
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