Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa
Succulent chicken thighs coated in a flavorful cumin rub, grilled to perfection and served with a zesty charred tomatillo salsa. This Mexican-inspired dish combines smoky, spicy, and tangy flavors for a delicious meal.
Ingredients
- •8 piece bone-in, skin-on chicken thighs
- •¼ cup canola oil
- •¼ cup Cumin Crust Rub
- •7 piece tomatillos
- •1 piece jalapeño chile
- •¼ cup fresh lime juice
- •1 tablespoon olive oil
- •½ cup fresh cilantro
- •1 to taste Kosher salt
Cooking Instructions
- 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.
5 min
- 2.
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.
15 min
- 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.)
10 min
- 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 170°F (77°C), 10-15 minutes on each side.
30 min
- 5.
5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.
10 min
