Subj : Chick'N - 07
To   : All
From : Dave Drum
Date : Tue Aug 23 2022 11:58:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Salsa Verde Chicken
 Categories: Poultry, Salsa, Vegetables, Herbs
      Yield: 5 servings
 
      8    Bone-in, skin-on chicken
           - thighs
    1/2 ts Salt
    1/8 ts Black pepper
  1 1/2 c  Salsa verde, either jarred
           - or homemade, divided
           Oil; for the grill

MMMMM------------------TO SERVE, ANY OR ALL OF-----------------------
           Rice
           Tortillas
           Thin sliced radishes
           Fresh cilantro leaves
           Corn, on or off the cob
           Cherry tomatoes
           Avocado slices
 
  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 you are using a gas grill, set one side to high
  temperature and the other side to low temperature. Heat
  the grill to at least 450+XF.
  
  If you are 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 your 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 them
  for a minute or two-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 your
  particular grill.)
  
  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+|F/74+|C. 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 1/2 cup salsa verde on the side
  and your choice of toppings.
  
  By: Sally Vargas
  
  Serves: 4 to 6 servings
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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