1/2tsp kosher salt reduce by half if using table salt
1/2tsp black pepper
1cupdry rice*optional can substitute quinoa, leafy greens, lentils, etc
2english cucumbers*optional for serving
Creamy Green Sauce
1cupGreek Yogurtcan substitute mayo
1/2bunchcilantro
4-5sprigsmintthick stems removed
1/2jalapeñoseeds removed
4-5green onionswhite and green parts
5clovesgarlic
1/2tspkosher saltreduce by half if using table salt
1/2tsp black pepper
1limezest
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Instructions
In a bowl or container, mix Oléico oil with salt and pepper. Toss chicken thighs in mixture and let marinate in the fridge for 30min up to overnight.
To make the green sauce, combine yogurt with mint, cilantro, jalapeño, green onions, garlic, salt, pepper and lime zest in a blender or food processor until smooth. About 30-60 seconds on medium speed. Place into container and let flavors meld in the fridge until ready to serve. Up to five days ahead of time.
Make the rice according to package directions. This recipe also works great with quinoa, leafy green salad, lentils, etc.
Grill the chicken thighs over a hot grill, about 400F, for five minutes on each side or until the thickest part reaches 165F.
Serve chicken thighs with rice or salad and Creamy Green Sauce. Add additional fresh herbs, green onions and cucumbers if desired. Enjoy!