Smokey Chicken with Cilantro Dipping SauceYum
With football season upon us – I thought I’d delve right into some game-day grub to sink your teeth into. I’ve never been one for wings and drumettes. There’s just not enough meat there to bother with. Am I alone on this? So I prefer to go with legs and thighs, as I’ve done here with this Smokey Chicken with Cilantro Dipping Sauce.
The chicken is marinated overnight in a nice blend of herbs and spices (some smokey paprika, adobo sauce, cumin, oregano, lime juice and garlic). The chicken cooks up tender and juicy with a nice flavor. As for this Cilantro Dipping Sauce – it’s pretty addicting!
It’s hot and humid here in Newport and when the weather is like this – no one feels like spending any time in the kitchen. This recipe is so quick and easy – you’ll be in and out of the kitchen in 30 minutes. And if you should happen to have any leftovers – the sauce is even better the next day.
Smokey Chicken with Cilantro Dipping Sauce
For the Chicken
- 6 - 8 chicken legs and/or thighs
- 2 tablespoons smoked paprika
- 2 tablespoons lime juice
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1-1/2 teaspoon adobo sauce
- 2 garlic cloves, minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
For the Cilantro Dipping Sauce
- 3/4 cup coarsely chopped fresh cilantro
- 1/3 cup extra virgin olive oil
- 3 tablespoons water
- 1/2 cup chopped pecans
- 3 tablespoons fresh lemon juice
- 1-1/2 tablespoons chopped fresh mint
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- sea salt and freshly ground black pepper to taste
For the Chicken
- Stir the marinade ingredients together in a bowl and set aside.
- Add the chicken legs and thighs to a=a resealable plastic.
- Pour the marinade over the chicken and seal the bag.
- Squish the bag so that all of the chicken is coated with the marinade.
- Place in the refrigerator and refrigerate overnight.
- When ready to use - remove the chicken from the marinade and grill on a pan stovetop grill or a barbecue for 10 to 12 minutes. Turning every 3 to 4 minutes until cooked on all sides and the meat is no longer pink on the inside.
For the Marinade
- Blend all of the ingredients in a blender or food processor until smooth. Place in a container with a seal and refrigerate.