Description

Smoky grilled chicken thighs marinated in Hatch green chili sauce, served with fresh guacamole, pico de gallo, and cotija cheese. A bold, high-protein meal prep option perfect for busy weeks.

Ingredients

4 boneless, skinless chicken thighs

1 cup hatch green chili sauce

1 teaspoon ancho chili powder

1 teaspoon ground cumin

1 teaspoon dried cilantro

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon crumbled cotija cheese

1 cup fresh pico de gallo

1 cup guacamole

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Instructions

1. Trim any excess fat from the chicken thighs. Pat them dry with a paper towel.

2. In a resealable plastic bag, combine the chicken thighs with the hatch green chili sauce, chili powder, cumin, dried cilantro, salt, and pepper. Seal and mix well to evenly coat the chicken.

3. Marinate in the refrigerator for at least 30 minutes.

4. Preheat a grill to medium-high heat.

5. Grill the marinated chicken thighs until the internal temperature reaches 165°F, turning as needed for even cooking.

6. Remove the chicken from the grill and allow it to rest for 5 minutes.

7. Slice the chicken and divide it among meal prep containers.

8. Top each portion with pico de gallo, guacamole, a sprinkle of cotija cheese, and a spoonful of extra hatch green chili sauce, if desired.

Notes

Store in airtight containers in the fridge for up to 4 days. Reheat chicken separately to keep guacamole and pico fresh. For a low-carb version, skip grains or serve over cauliflower rice.

Prep Time: 10 minutes (plus 30 minutes marinating)
Cook Time: 15 minutes
Category: Meal Prep Recipes
Method: Grilling
Cuisine: Southwestern American