Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa

Name: Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 bone-in, skin-on chicken thighs; 59 milliliters (2 fl oz/60 ml) canola oil; 118 milliliters (3/4 oz/20 g) chopped fresh cilantro; 1 jalapeño chile, halved lengthwise and seeded; 4 servings Kosher salt; 59 milliliters (2 fl oz/60 ml) fresh lime juice; 1 Tbsp olive oil; 59 milliliters (1 oz/30 g) Cumin Crust Rub; 7 larges tomatillos, papery husks removed, and cut in half

Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 825 calories, 48g of protein, and 66g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. A mixture of olive oil, tomatillos, lime juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly.

Ingredients you will need

Chicken Thighs

Cooking Oil

Equipment you will use

Bowl

Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.

Ingredients you will need

Cumin

Dry Seasoning Rub

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.

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Cooler

Equipment you will use

Grill

Frying Pan

Brush and oil the grill grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Tomatillos

Chili Pepper

Salsa

Equipment you will use

Grill

Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky.

Ingredients you will need

Lime Juice

Tomatillos

Chili Pepper

Cooking Oil

Equipment you will use

Blender

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.)

Ingredients you will need

Cilantro

Salsa

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Bone

Equipment you will use

Kitchen Thermometer

Grill

Transfer the thighs to a platter and let rest for 10 minutes.

Serve at once with the tomatillo salsa.

Ingredients you will need

Salsa Verde

The Game Plan

Ingredients you will need

Game Meat

Make rub; coat chicken with oil and season with rub Set up grill for indirect grilling over medium heat Make tomatillo salsa Grilling time: 20–30 minutes DON'T FORGET: Try to turn the thighs only once so they develop nice grill marks.

Ingredients you will need

Salsa Verde

Whole Chicken

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Appears with permission from Williams-Sonoma. Grill Master: The Ultimate Arsenal of Back-to-Basics Recipes for the Grill. Recipes by Fred Thompson; photographs by Ray Kachatorian. Copyright © 2011 by Weldon Owen, Inc. and Williams-Sonoma, Inc.

Equipment you will use

Grill

Equipment

Ingredients

Servings:

bone-in, skin-on chicken thighs 59milliliters

(2 fl oz/60 ml) canola oil 118milliliters

(3/4 oz/20 g) chopped fresh cilantro 1

jalapeño chile, halved lengthwise and seeded 4servings

Kosher salt 59milliliters

(2 fl oz/60 ml) fresh lime juice 1Tbsp

olive oil 59milliliters

(1 oz/30 g) Cumin Crust Rub 7larges

tomatillos, papery husks removed, and cut in half

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.