CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA
Provided by Fred Thompson
Categories Chicken Poultry Marinate Backyard BBQ Dinner Spice Summer Grill Grill/Barbecue Cumin Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4-8
Number Of Ingredients 10
Steps:
- 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. 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). 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. 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. 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 170°F (77°C), 10-15 minutes on each side.
- 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.
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Younus Nangyal
[email protected]This recipe was easy to follow and the end result was amazing! The chicken was crispy on the outside and juicy on the inside, and the salsa was flavorful and tangy. I will definitely be making this again.
Abdullhajutt Juttsabjutt
[email protected]The chicken was a bit dry, but the salsa was delicious. I think I'll try brining the chicken next time.
Mahaaa Shaikh
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the salsa was the perfect accompaniment. I will definitely be making this again and again.
Sunday David
[email protected]I'm not a big fan of tomatillos, but I really enjoyed the salsa in this recipe. It was flavorful and tangy, and it paired perfectly with the chicken.
diuv Bu
[email protected]The chicken was a bit bland, but the salsa was amazing!
iixvi
[email protected]This was my first time making cumin-crusted chicken thighs and they turned out great! The chicken was crispy on the outside and juicy on the inside, and the salsa was delicious. I will definitely be making this again.
Shada Megdadi
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always juicy and flavorful, and the salsa is the perfect balance of sweet, sour, and spicy.
Rebecca Patro Mcgrenera
[email protected]The salsa was a bit too spicy for my taste, but the chicken was cooked perfectly.
Patricia Love
[email protected]This recipe was easy to follow and the end result was amazing! The chicken was crispy on the outside and juicy on the inside, and the salsa was flavorful and tangy. I will definitely be making this again.
WeeAdAm HdG
[email protected]I substituted Greek yogurt for the sour cream in the salsa, and it turned out great!
Jerry Simpson
[email protected]The chicken was a bit dry, but the salsa was delicious.
David Ifechukwu
[email protected]These cumin-crusted chicken thighs were a hit! The chicken was juicy and flavorful, and the tomatillo salsa was the perfect accompaniment. I'll definitely be making this again.