Grilled Cumin Chicken with Fresh Tomatillo Sauce
Transform your weeknight dinner routine with this flavor-packed Grilled Cumin Chicken with Fresh Tomatillo Sauce! Juicy, boneless chicken thighs are marinated in a smoky blend of ground cumin, garlic, and olive oil, then perfectly charred on the grill for a delightfully bold flavor. The star of the dish is the vibrant tomatillo sauce, made with zesty lime juice, fresh cilantro, and a touch of honey for a harmonious balance of tangy, spicy, and sweet flavors. Ready in just 35 minutes, this easy-to-make recipe pairs beautifully with rice, roasted veggies, or a crisp green salad. Perfect for summertime grilling or anytime you crave a taste of the Southwest!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 pieces tomatillos
- 1 piece jalapeño pepper
- 0.5 cups cilantro (fresh, chopped)
- 0.25 cup white onion (chopped)
- 1 piece lime (juice)
- 1 teaspoon honey
Instructions
Prepare the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine ground cumin, garlic powder, salt, black pepper, and 1 tablespoon of olive oil. Rub this mixture evenly over the chicken thighs. Set aside to marinate while you prepare the sauce.
Prepare the grill: Preheat your grill to medium-high heat, around 400°F (200°C). If using a grill pan on the stovetop, heat it over medium-high heat and lightly grease with oil.
Make the tomatillo sauce: Remove the husks from the tomatillos and rinse them under warm water to remove the sticky residue. Chop them into quarters. Remove the stem and seeds from the jalapeño if you prefer less heat, or keep the seeds for a spicier sauce.
In a blender or food processor, combine the tomatillos, jalapeño, cilantro, onion, lime juice, honey, and the remaining 1 tablespoon of olive oil. Blend until smooth. Taste and adjust seasoning with salt and pepper as needed.
Grill the chicken: Place the chicken thighs on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
Serve: Place the grilled chicken thighs on a serving platter. Spoon the fresh tomatillo sauce generously over the chicken or serve it on the side as a dipping sauce. Garnish with extra chopped cilantro if desired.
Enjoy your meal: Serve hot with your favorite side dishes, such as rice, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 13.3 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2023 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
