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Tangy, Spicy Boneless Skinless Chicken Thighs
dishingupdelights wants to cook this
5
- 5 boneless skinless chicken thighs, about 4 pounds
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 6 cloves garlic, peeled and smashed
- 1 teaspoon grated ginger
- 1 jalapeño pepper, chopped
- Zest of 1 lemon
- 2 tablespoons tomato paste
- 1 tablespoon water
- Extra-virgin olive oil as needed
Toss the chicken thighs with the salt and pepper in a large bowl.
In a small food processor, add the cumin, coriander, smashed garlic, chopped ginger and peppers, lemon zest, tomato paste, and water. Pulse the mixture until it is liquid and goopy. Add a bit of olive oil if necessary. Toss thoroughly with the chicken. Refrigerate up to 24 hours, or cook immediately.
Heat the grill or grill pan to high. When hot, cook the chicken 4 minutes on each side.
In a small food processor, add the cumin, coriander, smashed garlic, chopped ginger and peppers, lemon zest, tomato paste, and water. Pulse the mixture until it is liquid and goopy. Add a bit of olive oil if necessary. Toss thoroughly with the chicken. Refrigerate up to 24 hours, or cook immediately.
Heat the grill or grill pan to high. When hot, cook the chicken 4 minutes on each side.
