Salsa-Grilled Chicken Thighs
Ingredients
The salsa
-
2
large
plum tomatoes
-
1
medium
onion
-
6
pieces
guajillo chiles
-
15
pieces
dried pequin chiles
-
6
cloves
garlic
-
4
pieces
dried or fresh epazote leaves
-
2
tsp
dried oregano
-
1
Tbsp
kosher salt
The chicken
-
2
lb
skinless, boneless chicken thighs
-
to taste
none
vegetable oil (for grilling)
For serving
-
to taste
none
cilantro leaves with tender stems
-
to taste
none
lime wedges
Instructions
- Combine tomatoes, onion, and guajillo chiles in a saucepan, cover with water, boil, then simmer for 15 minutes.
- Drain and blend the mixture with pequin chiles, garlic, epazote, oregano, and salt until smooth. Let cool.
- Season chicken thighs with salt, coat with half of the salsa, and chill for at least 45 minutes.
- Prepare the grill for medium-high heat and oil the grate.
- Remove chicken from salsa, discard used salsa, and grill chicken for 10-12 minutes, basting with remaining salsa.
- Transfer chicken to a platter, brush with remaining salsa, and top with cilantro. Serve with lime wedges.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
25g
Sodium
500mg
Cholesterol
80mg
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