Smokey Chicken with Cilantro Dipping Sauce



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.

~ Deb

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
  1. Stir the marinade ingredients together in a bowl and set aside.
  2. Add the chicken legs and thighs  to a=a resealable plastic.
  3. Pour the marinade over the chicken and seal the bag.
  4. Squish the bag so that all of the chicken is coated with the marinade.
  5. Place in the refrigerator and refrigerate overnight.
  6. 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
  1. Blend all of the ingredients in a blender or food processor until smooth.  Place in a container with a seal and refrigerate.
Recipe slightly adapted from "Chicken and Egg" by Janice Cole

3 Responses to “Smokey Chicken with Cilantro Dipping Sauce”

  1. Gloria // Simply Gloria — September 11, 2015 @ 9:22 pm (#)

    I’m with you on the leg and thigh meat action… these look absolutely ah-mazing!  I’m thinking I could devour the cilantro dipping sauce … from a drinking glass!

    • Deborah — September 14, 2015 @ 3:51 am (#)

      Hi Gloria! Thank you for the kind words!!

  2. Megan @ The Cherry Zest — September 13, 2015 @ 2:41 am (#)

    WOW, everything looks divine, especially that sauce! I am obsessed with cilantro. Great job! 🙂

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