This variation on a classic Peruvian-style pollo a la brasa pairs spice-grilled chicken thighs with a creamy cilantro-jalapeño sauce prepared with Greek yogurt. It’s a heavenly grilled chicken dish that’s perfect for summer barbecues.
Recipe tags: chicken base, moderate difficulty, main, chicken, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¾ cup | Greek yogurt |
| ⅔ cup | packed fresh cilantro leaves, plus 2 tbsp, chopped, for garnishing |
| 2 | green onions, coarsely chopped |
| 2 cloves | garlic |
| 1 | jalapeño pepper, halved and seeded |
| 2 tbsp | lime juice |
| 2 tbsp | olive oil |
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | olive oil |
| 1 tbsp | lime zest |
| 2 tbsp | lime juice |
| 3 cloves | garlic, minced |
| 1 tbsp | ground cumin |
| 1 tbsp | paprika |
| ½ tsp | dried oregano |
| 8 | boneless skinless chicken thighs |
Directions
In blender on high speed, blend yogurt, 2/3 cup cilantro, green onions, garlic, jalapeño and lime juice until smooth. Add oil and pulse until incorporated. Transfer to jar. Cover and refrigerate until ready to serve.
Preheat grill to medium-high heat; grease grates well.
In large bowl, whisk together Roasted Chicken Base, oil, lime zest, lime juice, garlic, cumin, paprika and oregano. Add chicken and turn to coat. Marinate for at least 10 minutes or up to overnight in refrigerator.
Grill chicken, turning once, for 12 to 16 minutes or until well-marked, cooked through and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Let rest for 5 minutes before serving.
Serve chicken with green sauce. Garnish with 2 tbsp cilantro.
Tip: For a spicier green sauce, increase jalapeños to 2 or 3 depending on preference for spice.
