Ingredients
- 1/4 cup freshly squeezed lime juice (from 2 medium limes)
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 2 lbs bone-in chicken thighs
- 1 cup packed cilantro (green sauce)
- 1/3 cup whole-milk plain Greek yogurt (green sauce)
- 2 oz feta cheese, crumbled (about 1/2 cup) (green sauce)
- 2 medium jalapenos, seeded and coarsely chopped
- 1 clove garlic, coarsely chopped (green sauce)
- 2 Tbsp lime juice (green sauce)
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
Instructions
Combine the lime juice, olive oil, garlic, cumin, paprika, salt, pepper, and oregano in a large zip-top bag. Add the chicken thighs, seal the bag, and shake to evenly coat in the marinade. Refrigerate for at least 1 hour or up to overnight.
Arrange a rack in the top third of the oven (about 6 to 8 inches from the broiler element), and heat to 425°F.
Remove the chicken from the marinade, shaking excess marinade off. Arrange skin-side up in single layer in a baking dish.
Roast until the chicken is cooked through and registers an internal temperature of 165°F, about 30 minutes. Meanwhile, make the green sauce. Place all the ingredients in a blender or food processor and blend until smooth. Transfer to a small bowl.
When the chicken is ready, turn on the broiler and broil until the chicken skin is golden-brown and crispy, 2 to 4 minutes. Serve the chicken with the green sauce.
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