Ingredients
8chicken thighs,(about 3 lbs), bone in, skin on
½tspsalt
⅛tspblack pepper
1½cupssalsa verde,either jarred or homemade, divided
oil,for the grill
rice
tortillas
radishes,thinly sliced
fresh cilantro leaves
corn,on or off the cob
cherry tomatoes
avocado slices
Preparation
With scissors or a sharp knife, trim the excess skin and fat from the thighs. Sprinkle with salt and pepper on both sides.
In a bowl, toss the chicken with 1 cup of the salsa verde to coat.
Cover with plastic and refrigerate for 1 hour or up to overnight.
If using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450 degrees F.
If using a charcoal grill, prepare a two-level fire by mounding the coals on one side of the grill, and leaving the second side empty.
When the grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.
Remove the chicken from the marinade. Place the thighs on the hot side of the grill, skin-side down.
Cook the chicken for 1 to 2 minutes, or just long enough for the skin to show the grill marks. Flip over and sear briefly on the other side. Exact timing depends on the heat of a particular grill used.
Move the chicken to the cooler side of the grill. Continue to cook, turning once or twice, for about 6 to 8 minutes or until the temperature in thickest part of the chicken registers 165 degrees F.
Transfer the chicken to a platter and let it rest for 10 minutes. Transfer the chicken to a platter or individual plates.
Serve with the remaining ½ cup of salsa verde on the side and choice of toppings. Enjoy!
