Colombian-American Fusion Chicken Thighs with Aji Verde Glaze

This Colombian-American fusion dish features succulent chicken thighs marinated with a vibrant mix of cilantro, lime, and jalapeño, then grilled to perfection and glazed with a zesty Aji Verde sauce. The combination of traditional Colombian flavors and American grilling techniques creates a delightful dish that is both juicy and full of flavor, perfect for a summer barbecue or a cozy family dinner.

Ingredients:

• 4 bone-in chicken thighs
• 1/2 cup fresh cilantro, chopped
• 2 limes (juice and zest)
• 1 jalapeño, seeded and chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup Greek yogurt (for serving)
• Sliced avocado (for garnish)
• Chopped green onions (for garnish)

Instructions:

1. In a bowl, whisk together cilantro, lime juice, lime zest, jalapeño, garlic, olive oil, cumin, salt, and pepper to create the marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Preheat the grill to medium-high heat. Remove chicken from the marinade and let excess marinade drip off.
4. Grill chicken thighs for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
5. While grilling, baste the chicken with the remaining marinade for added flavor.
6. Once cooked, remove from grill and allow to rest for 5 minutes.
7. Serve the grilled chicken thighs with a dollop of Greek yogurt, sliced avocado, and a sprinkle of green onions.