Citrus Grilled Chicken Thighs with Salsa Verde
Makes 4 servings
Ingredients
- ½ cup vegetable oil
- 2 tablespoons lime zest
- ¼ cup fresh lime juice
- 2 tablespoons ground cumin
- 2 tablespoons chopped garlic
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 8 boneless skinless chicken thighs
- 3 tablespoons chopped fresh cilantro
- Creamy Salsa Verde (recipe follows)
- Garnish: sliced lime
Instructions
- In medium bowl, combine oil, lime zest and juice, cumin, garlic, paprika, and salt. Add chicken, tossing to coat. Cover and refrigerate for up to 1 hour.
- Remove chicken from bowl, discarding marinade.
- Preheat grill to medium-high heat (350° to 400°). Grill chicken, covered with grill lid, over indirect heat until an instant-read thermometer inserted in thickest portion registers 165°, 30 to 40 minutes, turning every 10 minutes. Let cool for 10 minutes. Sprinkle with cilantro. Serve with Creamy Salsa Verde and garnish with lime slices, if desired.
Creamy Salsa Verde
Makes 3¾ cups
Ingredients
- 4 fresh tomatillos, hulls removed
- 1 medium onion, cut into 4 wedges
- 1 teaspoon cumin seeds
- 1 cup prepared salsa verde
- 2 cloves garlic, minced
- 2 tablespoon fresh lime juice
- 1 teaspoon kosher salt
- 2 medium ripe avocados
Instructions
- In a medium cast-iron skillet, cook tomatillos and onion over medium heat, stirring frequently, until beginning to soften and become blistered. Add cumin seeds, and cook, stirring constantly, until fragrant, about 2 minutes.
- Transfer tomatillo mixture to the container of a blender; add salsa, garlic, lime juice, and salt, and purée until smooth. Add avocado, and purée until smooth. Serve at room temperature.
