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Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa Recipe

Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa Recipe

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Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa

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Ingredients:

Serving

8 bone-in, skin-on chicken thighs
1/4 cup (2 fl oz/60 ml) canola oil
1/4 cup (1 oz/30 g) cumin crust rub
7 large tomatillos , papery husks removed, and cut in half
1 jalapeno chile, halved lengthwise and seeded
1/4 cup (2 fl oz/60 ml) fresh lime juice
1 tbsp olive oil
1/2 cup (3/4 oz/20 g) chopped fresh cilantro
kosher salt

Directions:

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), 1015 minutes on each side.
5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.
The Game Plan
Make rub; coat chicken with oil and season with rub Set up grill for indirect grilling over medium heat Make tomatillo salsa Grilling time: 2030 minutes DON'T FORGET: Try to turn the thighs only once so they develop nice grill marks.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	74.41 Kcal (312 kJ)
Calories from fat	56.43 Kcal
		% Daily Value*
Total Fat	6.27g	10%
Sodium	5.35mg	0%
Potassium	220.54mg	5%
Total Carbs	4.89g	2%
Sugars	2.63g	11%
Dietary Fiber	1.6g	6%
Protein	1.02g	2%
Vitamin C	13mg	22%
Iron	1.8mg	10%
Calcium	23.7mg	2%

Amount Per 100 g
Calories	98.56 Kcal (413 kJ)
Calories from fat	74.75 Kcal
		% Daily Value*
Total Fat	8.31g	10%
Sodium	7.08mg	0%
Potassium	292.14mg	5%
Total Carbs	6.48g	2%
Sugars	3.48g	11%
Dietary Fiber	2.11g	6%
Protein	1.35g	2%
Vitamin C	17.2mg	22%
Iron	2.4mg	10%
Calcium	31.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.