It’s summertime and the living is easy. Which means the cooking is easy, too! This dish, with tender chicken and a fiery sauce, is perfect for one of those cooler summer evenings. While I made this on a weekend when I had more time, it’s easy enough to make on a weeknight, too!
The flat-leaved parsley at the store was looking really sad, so I opted for curly parsley, but I wouldn’t advise that; I find curly more flavorful, sometimes a little bitter, so while the sauce was good, I think the sweeter flat-leaf is the definite choice. I don’t have a grill pan, so I pan-fried the chicken in a skillet and finished cooking in the oven. Although my original plan was to use the real grill, which would give great flavor! Also, if it’s a hot night, you can cook the chicken outdoors so the kitchen won’t get hot!
I love spicy foods, as you know, so if you wanted just a little heat, maybe a quarter of a jalapeno or a dash of crushed red pepper would do the trick. I served this with some sautéed fresh Swiss chard and garlic and a cucumber salad with dill. But a simple green salad or maybe a tomato salad with some basil and mozzarella would also be great. Something to celebrate summer and bountiful vegetables that are coming into your home kitchen!
This recipe first appeared in the August 2015 issue of Cooking Light magazine.
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)
2 cups fresh flat-leaf parsley leaves
2 tablespoons half-and-half
1 tablespoon minced seeded jalapeño pepper
1. 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.
2. Preheat grill to medium.
3. 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.
4. 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.
For two weeks in June, the Eater of the House and myself went through a detox with two other friends. In a nutshell, I was a gluten-free vegan for 14 days. Plus, no sugar, alcohol, or caffeine. The first few days were difficult, but by week two I had hit my stride; I no longer had to think about what I could eat, plus I had a lot more energy. When that first Monday morning rolled around, I was so excited for a cup of decaf coffee and eggs, but I’ll admit the meal fell on a low note. I was expecting a taste thrill, but it was just ok. I didn’t even have a glass of wine with dinner that night!
Cooking Light has jumped on the “clean eating” bandwagon, with a guide for clean eating plus tips, recipes, and ideas for a month of clean eating. While I like to look at eating as everything in moderation, I do plan to do this detox on a regular basis, as well as incorporating some of these changes in my daily life. No one has been hurt by eating even more fruits and vegetables!