Roasted Chicken Thighs with Creamy Serrano Pepper Sauce
Bring your ordinary baked chicken to life with this spicy yet smooth sauce, easy to whip up while everything is baking-perfect weeknight meal!
Mastering time management! Weeknight meals are half creation and half challenge-how quickly can you put something on the table that resembles edible food and is somewhat health conscious? A trick-roasting! So many new appliances are all about cooking your food quicker, but here, the added time works in your favor, allowing space to get the rest of the meal ready while waiting. This works great for chicken thighs, as they take a bit less time to cook, and give the perfect length to pull together a great sauce and side for everything to be hot and ready together!
Gettin’ a little spicy over here… Serrano peppers are a fun kitchen ingredient to play around with because they bring spice but also quite a bit of great flavor-think spicy green pepper-instead of just heat. For that reason, I kept this sauce very simple, playing up the pepper taste with a little garlic and cilantro, and taming with cream. This sauce is a great neutral base to play off of depending on what you are cooking-add in some cumin or chili powder, or change up your herbs with dill and basil!
Loving the summer’s hot peppers?! Check out some of these other great recipes:
Carolina Reaper Bacon Mac n Cheese
Jalapeno Peach Salsa with Chipotle Shrimp
Spiced Eggplant Stuffed Poblano Peppers
Spicy Sausage and Shrimp Gumbo over Golden Cauliflower Rice
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Roasted Chicken Thighs with Creamy Serrano Pepper Sauce
Equipment
- Baking sheet
- Air Fryer (optional for sides)
- Mixing bowl
- Immersion blender
- Kitchen knife
Ingredients
- 2-4 large Chicken Thighs
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tbsp Olive Oil
- Salt and Pepper
- 1/2 squeezed Lemon
- 1 tbsp Olive Oil
- 1 tbsp Stock (more or less for desired consistency)
- 2 cloves Garlic
- 1-2 large Serrano Peppers (could use jalapenos) alter based on spice preference
- 2 sprigs Cilantro
- 2 tbsp Heavy Whipping Cream
- Salt and Pepper
Instructions
- Preheat oven to 350. On baking sheet, place chicken skin side up.
- Drizzle with olive oil, garlic powder, onion powder, salt and pepper and bake until internal temperature reaches 165 degrees. Skin should be crispy.
- In mixing bowl, combine olive oil, lemon juice, stock (for consistency-adjust to preference), minced garlic, chopped peppers, fresh cilantro, salt and pepper.
- Pour in heavy cream and, using an immersion blender, puree until smooth but not whipped! Adjust seasoning and peppers to taste.
- Plate chicken and top with sauce. Garnish with more fresh cilantro. Enjoy!Shown here served with green beans-utilize the oven already on and toss some green beans in oil, salt and pepper and bake (or throw in the air fryer)!
