Grilled Chicken Thighs With Sauce Au Chien
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon peeled and slivered or minced garlic
- 6scallions, trimmed and minced
- 1Scotch bonnet or jalapeno pepper, stemmed, seeded and minced, or chili paste or crushed red pepper flakes to taste (start with ½ teaspoon)
- Salt and fresh black pepper
- ½teaspoon ground allspice, or to taste
- 1tablespoon peanut or canola oil
- 8chicken thighs, about 2 pounds
- Juice of 1 lime
Nutritional analysis per serving (4 servings)
400 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 27 grams protein; 634 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a charcoal or gas grill, or preheat the broiler. While it is heating, prepare the sauce: in a small bowl, combine the garlic, scallions, chili, salt, allspice and oil. Add ½ cup boiling water; stir and set aside.
- Step 2
Sprinkle the chicken with salt and pepper, and grill or broil, turning 2 or 3 times, until it is cooked through, about 15 minutes. Taste the sauce, and add more chili, salt, pepper or allspice if needed. Stir in the lime juice. Serve the chicken hot or at room temperature, passing the sauce at the table.
Private Notes
Comments
Thought the sauce wasn't very interesting, so added a little Dijon mustard, Worcestershire sauce and fresh cilantro, and it really was delicious! Our plan is to use the leftover chicken and sauce on a salad of hearty greens for an easy lunch some day soon!
Easy and delicious.
Made this exactly as described except I didn't have allspice on hand so I used cinnamon. The chicken was tender and the sauce added just the right complement.