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Roasted Chicken Thighs with Creamy Serrano Pepper Sauce

Roasted Chicken Thighs with Creamy Serrano Pepper Sauce

Hannah
Bring your ordinary baked chicken to life with this spicy yet smooth sauce, easy to whip up while everything is baking-perfect weeknight meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Condiment, Main Course
Cuisine American, French, Mediterranean, Mexican
Servings 2

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)!
Keyword Chicken Thighs, Immersion Blender, Keto, Low-carb, Roasted Garlic, Serrano Peppers, Spicy