Lime Coriander Chicken with Spicy Avocado Cream Sauce
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 Servings
  • 4 bone in, skin on chicken thighs and 4 bone in, skin on chicken legs
  • ½ medium onion, roughly chopped
  • 2-3 green chiles, roughly chopped (deseed and only use 2 if you’re sensitive to heat!)
  • 2 garlic cloves, peeled
  • Zest and juice of two limes
  • ½ cup packed coriander
  • 2 tbsp soy sauce or fish sauce
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 tbsp olive oil
  • ⅓ cup sour cream
  • 1 avocado, peeled and pit removed
  • Juice and zest of 1 lime
  • ½ tsp salt
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
  1. Add all ingredients for chicken except the chicken to a food processor. Blend until smooth and no chunks remain. Add the mixture to a gallon sized plastic bag with the chicken. Rub marinade into chicken, making sure to get it under the skin. Let marinate in fridge for 30 minutes to 12 hours.
  2. To bake in the oven: Preheat oven to 425 degrees F (220 degrees C). Line a cookie sheet with foil and top with a wire cooling rack. Arrange chicken on rack, thighs skin side down, and cook for 15 minutes in preheated oven. Flip all pieces of chicken, then return to oven for another 15 minutes, or until cooked through.
  3. To grill: Preheat grill to medium heat. Grill for about eight minutes, flip the chicken, then grill for another eight, until chicken is cooked through and skin is crispy.
  4. To make the sauce, add all ingredients to a food processor and process until smooth. Taste and adjust seasonings to your liking.
  5. Serve with rice and/or grilled veggies.
Recipe by A Duck's Oven at