Since my work life is starting to get a little busier, I am always on the lookout for meals that will make a lot of leftovers so I can have an easy lunch or dinner at a moment's notice. This recipe is written for summer grilling, but it works perfectly indoors as well. I have been smitten with boneless, skinless chicken thighs of late. They are fast cooking, inexpensive, and remain tender even when reheating. This recipe is just what the title says... tangy, and spicy, but not overwhelmingly spicy. My first serving of this was with some kale (a whole head) sauteed with a little garlic and olive oil. My second two servings were with arugula tossed with lemon juice and a bit of olive oil. Both pairings were great and perfectly portable for my work lunch. I did have to make one change to the recipe by adding a bit of oil to the marinade, because the water wasn't getting it quite to the consistency I wanted with just water. The good news is that if you use olive oil and cook on a nonstick grill pan, you won't need to add any more oil. I let the chicken marinate overnight so the flavor was in every bite. This is definitely a recipe that I will be making often.
Tangy, Spicy, Skinless, Boneless Chicken Thighs
(Adapted from The Kitchn)
Makes 3-5 servings
5 boneless skinless chicken thighs, about 4 pounds
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
6 cloves garlic, peeled and smashed
1 teaspoon grated ginger
1 jalapeño pepper, chopped
Zest of 1 lemon
2 tablespoons tomato paste
1 tablespoon water
Extra-virgin olive oil as needed
Toss the chicken thighs with the salt and pepper in a large bowl.
In a small food processor, add the cumin, coriander, smashed garlic, chopped ginger and peppers, lemon zest, tomato paste, and water. Pulse the mixture until it is liquid and goopy. Add a bit of olive oil if necessary. Toss thoroughly with the chicken. Refrigerate up to 24 hours, or cook immediately.
Heat the grill or grill pan to high. When hot, cook the chicken 4 minutes on each side.