Name: Blackened Chicken with a Cilantro-Lime “Butter” Sauce
Cuisine: Mexican
Ingredients: 1 tbsp chili powder; 1 tbsp organic brown coconut sugar; 2 tsp cinnamon; 1 tsp baking cocoa; ½ tsp salt; ½ tsp pepper; 3 tbsp avocado oil; 1 tbsp balsamic vinegar; 2 lbs chicken thighs; ⅓ cup non-dairy buttery spread, melted; ¼ cup fresh cilantro, minced; 2 tbsp red onion, finely chopped; 1 tbsp lime juice; ⅛ tsp pepper

Recipe inspired by "Spiced Grilled Chicken with Cilantro Lime Butter" from Taste of Home

Chicken Marinade

1 tbsp chili powder

1 tbsp organic brown coconut sugar

2 tsp cinnamon

1 tsp baking cocoa

½ tsp salt

½ tsp pepper

3 tbsp avocado oil

1 tbsp balsamic vinegar

2 lbs chicken thighs

Cilantro-Lime "Butter" Sauce

⅓ cup non-dairy buttery spread, melted

¼ cup fresh cilantro, minced

2 tbsp red onion, finely chopped

1 tbsp lime juice

⅛ tsp pepper

In a small bowl, whisk together the 8 ingredients for the marinade. Pour into a resealable bag with chicken to coat.

Preheat barbecue on medium heat for 5 minutes. Coat the grill with a nonstick spray. Line the grill with the chicken thighs and cook for 15 minutes, then flip the chicken. Wait another 20-25 minutes until slightly charred and remove from heat.

In a small bowl, combine the "butter" ingredients and drizzle over the chicken before serving.