Grilled Sofrito Chicken Recipe

Combine chopped onion, bell peppers, garlic, cilantro, parsley, oregano, lime juice, cumin, smoked paprika, olive oil, and salt in a food processor. Pulse until you have a coarse, saucy paste—do not overblend to a puree; texture is good for clinging to chicken. Scrape into a bowl and set aside.

Prepare and Marinate

Pat the chicken thighs dry with paper towels. In a large bowl, mix 1 cup prepared sofrito, 2 tbs olive oil, 2 tbs white wine (or stock), 1.5 tsp kosher salt, and 1 tsp black pepper. Add the chicken and massage the marinade under the skin where possible and over the skin. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best flavor.

Grill

Preheat grill to medium-high (about 425°F / 220°C). Shake off excess marinade from chicken but leave a thin coating. Oil the grill grates. Place chicken skin-side down and sear 6–8 minutes until nicely charred and the skin releases easily. Flip and continue grilling with lid closed until internal temperature reaches 165°F (74°C) at the thickest part, about 10–12 more minutes depending on thickness. Transfer to a plate and let rest 5 minutes before slicing.

Alternative Pan Method

If not grilling, preheat oven to 425°F (220°C). Heat an ovenproof skillet over medium-high, add 1 tbs oil, sear skin-side down 6–8 minutes until golden, flip and transfer skillet to oven for 12–18 minutes until 165°F (74°C). Rest 5 minutes.

Rinse both rice types until water runs clear. Combine rinsed rice, 2.25 cups water, 1/2 cup coconut milk, 1 tsp sugar, 1/2 tsp salt, and 3/4 tsp red chili flakes in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to low, cover tightly and simmer 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 10 minutes.

Fluff the rice gently with a fork, stir in 1/2 tsp toasted sesame oil if using, and adjust seasoning. The combination of black (forbidden) rice and white sticky rice will give a purple hue and sticky texture suitable for forming mounds beside the chicken.

Whisk together 1/2 cup coconut milk, 2 tbs rice vinegar, 1 tsp grated ginger, 2 tbs lime juice, 1 tsp honey, 1 tsp fish sauce, and 1/2 tsp salt in a bowl. Slowly whisk in 2 tbs neutral oil until slightly emulsified. Taste and adjust acidity or salt. If you prefer a thinner vinaigrette, whisk in 1–2 tbs water.

Spoon a mound of chili purple sticky rice onto each plate. Slice or place a grilled sofrito chicken thigh beside the rice. Drizzle 1–2 tbs coconut ginger vinaigrette over the chicken and a little around the rice. Garnish with chopped cilantro, sliced scallions, toasted sesame seeds and lime wedges. Serve immediately.