Grilled chicken thighs with sauce

Ingredients

Chicken legs:
up to 2 kilograms of boneless and skinless chicken thighs
1/2 cup orange juice, freshly squeezed
2 limes, juiced, discarding peels
3 tablespoons of olive oil
2 tablespoons of granulated garlic
2 tablespoons ancho chili powder
sea salt
chopped fresh cilantro for garnish

Noteo Sauce:
1/2 cup Noteo
1/2 cup coconut milk
1/2 cup chicken stock
1/3 cup barbecue sauce
1/4 teaspoon fish sauce
1/2 teaspoon ground ginger

How to cook

CHICKEN LEGS
Add all ingredients, except the sea salt and cilantro, to a large plastic bag or suitable container and toss to coat.
Transfer to the refrigerator and marinate overnight.
When ready to roast, remove from liquid and season thighs with sea salt. Grill until done.
Cut the thighs in half and transfer to a plate.
Garnish with chopped cilantro. Serve with toothpicks and Noteo sauce.
NOTEO SAUCE:
Add all ingredients to a small saucepan and whisk until smooth. Simmer until thickened, stirring frequently, about 10 minutes.
ADVICE:
Cut the raw drumsticks into bite-sized pieces and skewer them before roasting (make sure to soak wooden skewers if using).

Grilled chicken thighs with sauce

Where to buy