Ready in 45 minutes
In the container of a food processor, puree garlic, jalapeno, lime juice, honey, paprika, Tabasco, and cornstarch. Using a rubber spatula, empty mixture into a small saucepan and cook over medium-high heat for about 2 minutes. Remove from heat. Add the cilantro and parsley. Set aside and allow flavors to meld.
Heat a large saute pan until hot. Add the olive oil and chicken thighs and cook over medium heat until cooked through and browned on the outside. Remove from pan. Place two thighs on each plate and pour sauce over all.
Serve with white rice and fresh green beans. Garnish with fresh cilantro sprigs and slices of fresh lime cut lengthwise.
zwischelkitchen 6y agoDidn't have the jalapeno peppers, tabasco sauce, corn starch or parsley, and it turned out delicious anyway! We used cayenne powder and we were wishing we had more sauce. Will double the sauce recipe next time. Thank you!
cleverkt 8y agoLooks divine! [I posted this recipe.]