Cumin-Crusted Chicken Thighs With Grilled Tomatillo Salsa

  1. 1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
  2. 2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350u0b0-375u0b0F (180u0b0-190u0b0C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
  3. 3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
  4. 4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170u0b0F (77u0b0C), 10-15 minutes on each side.
  5. 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.

chicken, canola oil, chile, lime juice, olive oil, fresh cilantro, kosher salt

Taken from www.epicurious.com/recipes/food/views/cumin-crusted-chicken-thighs-with-grilled-tomatillo-salsa-366209 (may not work)

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