Cumin-Crusted Chicken Thighs With Grilled Tomatillo Salsa
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
59
Spice
61
Sweetness
48
Sourness
35
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Olive OilDirections:
1
In a large bowl, combine the chicken thighs and oil
2
Toss to coat the thighs evenly
3
Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub
4
Set aside at room temperature
5
Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°—375°F (180°—190°C)
6
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
7
If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone
8
Brush and oil the grill grate
9
To make the salsa, place the tomatillos and chile over the direct-heat area of the grill
10
(You'll probably need a grill screen for the chile or you'll lose it through the grate
11
) Cook, turning as needed, until well charred on all sides, about 3 minutes
12
Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky
13
Transfer to a bowl, fold in the cilantro, and season with salt
14
You should have about 2 cups (16 fl oz/500 ml)
15
(The salsa can be made up to 1 week in advance and refrigerated
16
Bring to room temperature before serving
17
) 4
18
Place the thighs, meaty side down, over the indirect-heat area of the grill
19
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 170°F (77°C), 10—15 minutes on each side
20
Transfer the thighs to a platter and let rest for 10 minutes
21
Serve at once with the tomatillo salsa
22
In a large bowl, combine the chicken thighs and oil
23
Toss to coat the thighs evenly
24
Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub
25
Set aside at room temperature
26
Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°—375°F (180°—190°C)
27
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
28
If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone
29
Brush and oil the grill grate
30
To make the salsa, place the tomatillos and chile over the direct-heat area of the grill
31
(You'll probably need a grill screen for the chile or you'll lose it through the grate
32
) Cook, turning as needed, until well charred on all sides, about 3 minutes
33
Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky
34
Transfer to a bowl, fold in the cilantro, and season with salt
35
You should have about 2 cups (16 fl oz/500 ml)
36
(The salsa can be made up to 1 week in advance and refrigerated
37
Bring to room temperature before serving
38
) 4
39
Place the thighs, meaty side down, over the indirect-heat area of the grill
40
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 170°F (77°C), 10—15 minutes on each side
41
Transfer the thighs to a platter and let rest for 10 minutes
42
Serve at once with the tomatillo salsa