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.
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18 comments:
Tangy and spicy means delicious!
Ohhhhh. I want this NOW! Looks great Esi!
Esi, I love the spices you've used here. These look and sound delicious.
Very nice- looks perfectly cooked. Josh and I are both big fans of a little heat (but not toooo much) from jalapenos. I am going to try to make this for him and maybe use the sauce mixed in with beans and a little extra tomato sauce for me. thanks girly
Oh chicken thigh how I love thee. Somehow I've always loved that part of the chicken compared to all the others. And it's tang and spicy...sign me up!
Perfect. Skinless, boneless chicken thigh fillets are so versatile!
I think chicken thighs and wings are becoming your version of quinoa. :)
These look great though! Perhaps would be great over quinoa too...
what a crisp & clean photo! love it girl. with that great layer of seasonings you'd never miss the skin.
These chicken thighs look absolutely delicious, spicy and tangy.
These chicken thighs look perfect. They are so well-seasoned.
This is a great combination of flavors. And the char marks are spectacular! GREG
Is it horrible to say the I can't get into chicken thighs? I totally support the whole head to tail movement, but the texture of a chicken thigh is a little yuck for me. Your photo, however, look delish and I wonder how this recipe would go with chicken breasts or pork chops.
Great flavor combination! Love those chicken thighs!
Yum. I love chicken with blackened marks on it like that-so good. Nice photo too. It looks great on your blog...
it looks soo delicious ...i just want to grab it thru the screen and go monster on it :D
My husband and son will love all the wonderful flavors in this! Delicious.
I made this the other night as it was a great hit! Even my kids enjoyed it (ages 5 and 3!). I'm making it again tonight with chicken wings so it can marinate for tomorrow's hockey game. Yum! Thank you for this recipe.
Lori, that's so great! Glad you enjoyed it.
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