Grilled Chicken Thighs with Creamy Chile,Herb Sauce Recipe

Ingredient

• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice, divided
• 1 tablespoon minced garlic, divided
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons sugar, divided
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 8 bone-in chicken thighs, skinned about 2 pounds
• Cooking spray
• 2 cups fresh flat-leaf parsley leaves
• 2 tablespoons half-and-half
• 1 tablespoon minced seeded jalapeño pepper

• • INSTRUCTION

  • Combine 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons minced garlic, smoked paprika, 1 teaspoon sugar, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add chicken to bag; seal bag. Let stand 15 minutes, turning occasionally.
    Preheat grill to medium.
    Coat grill rack with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to grill rack; grill 8 minutes on each side or until done.
    Place remaining 2 table­spoons oil, remaining 1 tablespoon juice, remaining 1 teaspoon garlic, remaining 1/2 teaspoon sugar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, parsley, half-and-half, and jalapeño in the bowl of a mini food processor; process until finely chopped. Serve sauce with chicken thighs.