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
Place the thighs, meaty side down, over the indirect-heat area of the grill
2
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
3
Transfer the thighs to a platter and let rest for 10 minutes
4
Serve at once with the tomatillo salsa
5
In a large bowl, combine the chicken thighs and oil
6
Toss to coat the thighs evenly
7
Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub
8
Set aside at room temperature
9
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)
10
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
11
If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone
12
Brush and oil the grill grate
13
To make the salsa, place the tomatillos and chile over the direct-heat area of the grill
14
(You'll probably need a grill screen for the chile or you'll lose it through the grate
15
) Cook, turning as needed, until well charred on all sides, about 3 minutes
16
Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky
17
Transfer to a bowl, fold in the cilantro, and season with salt
18
You should have about 2 cups (16 fl oz/500 ml)
19
(The salsa can be made up to 1 week in advance and refrigerated
20
Bring to room temperature before serving
21
) 4
22
Place the thighs, meaty side down, over the indirect-heat area of the grill
23
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
24
Transfer the thighs to a platter and let rest for 10 minutes
25
Serve at once with the tomatillo salsa
26
In a large bowl, combine the chicken thighs and oil
27
Toss to coat the thighs evenly
28
Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub
29
Set aside at room temperature
30
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)
31
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
32
If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone
33
Brush and oil the grill grate
34
To make the salsa, place the tomatillos and chile over the direct-heat area of the grill
35
(You'll probably need a grill screen for the chile or you'll lose it through the grate
36
) Cook, turning as needed, until well charred on all sides, about 3 minutes
37
Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky
38
Transfer to a bowl, fold in the cilantro, and season with salt
39
You should have about 2 cups (16 fl oz/500 ml)
40
(The salsa can be made up to 1 week in advance and refrigerated
41
Bring to room temperature before serving
42
) 4