Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa

Name: Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa
Total time: 1 h 10 min
Yield: 4 servings
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

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.

4 servings

1 hr 10 min

Published October 4, 2025

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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

Cooking Instructions

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. 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. 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. 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. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.

10 min