Aguachile Chicken Thighs
Aguachile Chicken Thighs
Ingredients
For the Aguachile Marinade
- 1 serrano peppers, roughly chopped
- 1 jalapeño peppers, roughly chopped
- 6 green onion stems, green parts only, roughly chopped
- 1 handful cilantro, roughly chopped
- 7 garlic cloves, peeled
- 2 limes, juiced
- 8 peppercorns
- 1 tablespoon salt
- 2 tablespoons soy sauce
- few dashes Maggi seasoning
- 1/4 teaspoon cumin
- 1/2 cup neutral oil
For the Chicken
- 4 pounds boneless skinless chicken thighs
For Serving
- 1 lime, cut into wedges
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
Instructions
- 1
Place the 4 pounds of boneless skinless chicken thighs into a large bowl.
⏱️ 2 min
- 2
Prepare the marinade ingredients: Roughly chop the serrano peppers, jalapeño peppers, green onion stems (green parts only), and cilantro. Peel the garlic cloves.
⏱️ 5 min
- 3
Add all the chopped ingredients (serranos, jalapeños, green onions, cilantro, garlic cloves) into a blender.
⏱️ 2 min
- 4
Juice the 2 limes directly into the blender.
⏱️ 1 min
- 5
Add the peppercorns, salt, soy sauce, a few dashes of Maggi seasoning, and cumin to the blender.
⏱️ 1 min
- 6
Pour the neutral oil into the blender.
⏱️ 1 min
- 7
Cover the blender and blend all ingredients until the mixture is smooth and green. Taste the marinade and adjust seasonings if needed.
⏱️ 3 min
- 8
Pour the prepared marinade over the chicken thighs in the bowl. Mix the chicken thighs thoroughly with the marinade, ensuring they are well-coated.
⏱️ 3 min
- 9
Cover the bowl with plastic wrap and marinate the chicken for at least 2 hours in the refrigerator.
- 10
Clean and preheat a grill to medium-high heat for at least 20 minutes.
⏱️ 20 min
- 11
Lightly oil the preheated grill grates before placing the marinated chicken thighs on it.
⏱️ 1 min
- 12
Cook the chicken thighs on medium-high heat for 6-8 minutes per side. Avoid moving them frequently to allow for beautiful grill marks to form and ensure even cooking.
⏱️ 16 min
- 13
Once cooked through (internal temperature should reach 165°F), remove the chicken thighs from the grill and place them on a cutting board. Let them rest for a few minutes.
⏱️ 2 min
- 14
Slice the cooked chicken thighs into desired pieces.
⏱️ 2 min
- 15
Serve the sliced aguachile chicken thighs garnished with additional lime wedges, chopped green onions, and fresh cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aguachile Chicken Thighs
For the Aguachile Marinade
- 1 serrano peppers, roughly chopped
- 1 jalapeño peppers, roughly chopped
- 6 green onion stems, green parts only, roughly chopped
- 1 handful cilantro, roughly chopped
- 7 garlic cloves, peeled
- 2 limes, juiced
- 8 peppercorns
- 1 tablespoon salt
- 2 tablespoons soy sauce
- few dashes Maggi seasoning
- 1/4 teaspoon cumin
- 1/2 cup neutral oil
For the Chicken
- 4 pounds boneless skinless chicken thighs
For Serving
- 1 lime, cut into wedges
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
Instructions
- 1
Place the 4 pounds of boneless skinless chicken thighs into a large bowl.
⏱️ 2 min - 2
Prepare the marinade ingredients: Roughly chop the serrano peppers, jalapeño peppers, green onion stems (green parts only), and cilantro. Peel the garlic cloves.
⏱️ 5 min - 3
Add all the chopped ingredients (serranos, jalapeños, green onions, cilantro, garlic cloves) into a blender.
⏱️ 2 min - 4
Juice the 2 limes directly into the blender.
⏱️ 1 min - 5
Add the peppercorns, salt, soy sauce, a few dashes of Maggi seasoning, and cumin to the blender.
⏱️ 1 min - 6
Pour the neutral oil into the blender.
⏱️ 1 min - 7
Cover the blender and blend all ingredients until the mixture is smooth and green. Taste the marinade and adjust seasonings if needed.
⏱️ 3 min - 8
Pour the prepared marinade over the chicken thighs in the bowl. Mix the chicken thighs thoroughly with the marinade, ensuring they are well-coated.
⏱️ 3 min - 9
Cover the bowl with plastic wrap and marinate the chicken for at least 2 hours in the refrigerator.
- 10
Clean and preheat a grill to medium-high heat for at least 20 minutes.
⏱️ 20 min - 11
Lightly oil the preheated grill grates before placing the marinated chicken thighs on it.
⏱️ 1 min - 12
Cook the chicken thighs on medium-high heat for 6-8 minutes per side. Avoid moving them frequently to allow for beautiful grill marks to form and ensure even cooking.
⏱️ 16 min - 13
Once cooked through (internal temperature should reach 165°F), remove the chicken thighs from the grill and place them on a cutting board. Let them rest for a few minutes.
⏱️ 2 min - 14
Slice the cooked chicken thighs into desired pieces.
⏱️ 2 min - 15
Serve the sliced aguachile chicken thighs garnished with additional lime wedges, chopped green onions, and fresh cilantro.
⏱️ 1 min