Grilled Chicken Thighs with Chile-Herb Sauce
Yield: 4 servings
Active Time: 10 minutes*
Prep Time: 10 minutes*
Cook Time: 20 minutes
There’s a silly amount of flavor in this amazing chicken! The marinade is out of this world…top it all off with a fresh chile-herb sauce and you’ll be in grilled chicken heaven.

Ingredients for Single Meal

  • 8 - boneless chicken thighs
  • 2 - Tbsp olive oil
  • 2 - Tbsp lime juice
  • 2 - tsp minced garlic
  • 1 - tsp minced onion
  • 1 - tsp paprika
  • 1 - tsp ground cumin
  • 1 - tsp salt
  • 1 - small jalapeño(s)**
  • 1 - cup(s) fresh parsley**
  • 1 - Tbsp sour cream**
  • 1 - Tbsp lime juice**
  • - Salt and pepper
  • Side: - rice**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the chicken thighs into a shallow dish.
  2. In a small bowl, whisk together the olive oil, lime juice, minced garlic, minced onion, paprika, ground cumin, and salt. Pour onto the chicken and cover with plastic wrap and *marinate in the fridge for at least 2 hours or overnight, ideally.
  3. Preheat the grill or skillet. Grill over direct heat for 5 to 6 minutes per side, or until cooked through. Cooking time may vary depending on thickness of the chicken.
  4. Prepare the chile-herb sauce: seed and dice the jalapeno. Add diced jalapeno with the parsley, sour cream, lime juice and salt and pepper to taste. Blend or puree with blender or food processor. Serve over the grilled chicken.
  5. Cook the rice.
  6. Prepare veggies.
  7. Serve Grilled Chicken Thighs with Chile-Herb Sauce with rice and veggies.

Freezeasy Meal Prep Directions

  1. In a small bowl, whisk together the 4 Tbsp olive oil, 4 Tbsp lime juice, 4 tsp minced garlic, 2 tsp minced onion, 2 tsp paprika, 2 tsp ground cumin, and 2 tsp salt.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 8 small boneless chicken thighs
  • Half of the prepared marinade

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the skillet or grill pan and searing as directed.

Dairy-Free Modifications

Use flavorless dairy-free milk in the chili-herb sauce for a dairy-free meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Grilled Chicken Thighs with Chile-Herb Sauce

Printable Label Instructions

Thaw and cook on the grill over direct heat for 5 to 6 minutes per side, or until cooked through. Saute in skillet until cooked through, if you don’t have a grill. Prepare the chili-herb sauce (see recipe sheet) to garnish.
Serve with rice and veggies.