2 tbsp honey
1 tbsp chili powder
1/4 cup amber beer
2 tbsp cider vinegar
1 tbsp olive oil
10 boneless, skinless chicken thighs (these can be pretty small – I’d allow 2 per person, more if you’re really hungry!)
2 cups fresh cilantro, chopped (divided)
1 cup sour cream
1/4 teaspoon salt
1) Preheat oven to 450.
2) Mix together honey chili powder, beer, vinegar, and oil in a large bowl. Pour into a large ziploc bag, add chicken thighs, and mush around to evenly coat. Refrigerate for at least 30 minutes, or up to three hours.
3) Place chicken thighs on a foil-lined, greased baking sheet and pour any remaining dressing over top of the chicken. Roast for 25-30 minutes or until done.
4) Meanwhile, make the sauce! Combine sour cream, 1.5 cups cilantro, lime zest and juice, and salt in blender. Blend until the cilantro is very fine and the sauce is a nice light green. Taste test! Add any more salt (I did), lime juice, or cilantro until it’s just right. Put sauce in the fridge until chicken is done.
5) Serve chicken with sauce drizzled on top and fresh cilantro as a garnish.
As found on The Kitchn.