I made this tonight and got raved reviews. The chicken thighs are juicy and very flavorful and the spicy avocado spread adds some heat as a back note. Everyone said, it's got to go on the blog, so here it is. I served the chicken between Iceberg lettuce, like a sandwich. If I were to use bread, I'd put this on either focaccia or warmed French baguette.
Makes 6 servings
6 deboned chicken thighs
4 garlic cloves
1 small onion
1/2" peeled fresh ginger
2 Tablespoons each fresh basil, mint, cilantro, and lemongrass
Juice from 1/2 a lime, with the zest
4 Tablespoons olive oil
Crushed red pepper flakes, to taste
Salt and fresh grounded black pepper, to taste
Garnish- Shredded carrots and thinly sliced radishes
Spicy Avocado "Mayo"(recipe follows)
In a food processor, blend garlic, onions, ginger, herbs, lime juice and zest to a paste. Add oil, pepper flakes, and blend to smooth.
Put the chicken thighs in a medium bowl and season with salt and pepper. Add herb mixture and mix well. Let sit for 30 minutes in the refrigerator. While you wait get the grill going and bring to high heat. Once ready, grill the thighs about 5-6 minutes each side until done. Remove and let rest for 5-10 minutes.
Assemble sandwich- whether using bread or lettuce, first spread some of the avocado "mayo", then place the chicken down and top with carrot and radish. If using bread put shredded lettuce down, then place top on the sandwich and secure with a toothpick. Serve and Enjoy!
Spicy Avocado "Mayo"
1/2 avocado
Juice of a 1/4 lime
Sriracha, to taste
Salt and pepper, to taste
Water to thin
In a blender combine all ingredients and blend smooth. Use water to bring mixture to the consistency of mayonnaise. Season with salt and pepper.
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