Grilled Chicken with Salsa Verde

Instructions

1. Step 1

   Preheat a clean grill to high heat. Place the grill basket on the grill so it also preheats.

   Timer: 5 min (fixed)

   Cookware: grill, grill basket

2. Step 2

   Coat the tomatillos, onion, jalapeños, and garlic with 1 tbsp (15 ml) vegetable oil and ⅜ tsp (2 gr) salt. Grill them in the basket, turning occasionally, until softened and charred in spots.

   Timer: 10 min (fixed)

   Ingredients used: 8.0 gr Garlic, 40.0 gr Jalapeño, 2.0 gr Salt, 500.0 gr Tomatillo, 15.0 ml Vegetable Oil, 120.0 gr White Onion

   Cookware: grill, grill basket, mixing bowl, tongs

3. Step 3

   Let the grilled vegetables cool briefly. Peel the garlic, remove the jalapeño stems, and transfer all the grilled vegetables to the blender.

   Timer: 5 min (fixed)

   Cookware: blender, cutting board, knife

4. Step 4

   Add the cilantro and lime juice. Pulse to make a slightly coarse salsa verde.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Cilantro, 30.0 ml Lime Juice

   Cookware: blender

5. Step 5

   Reduce the grill to medium heat. Pat the chicken dry, then coat it with 1 tbsp (15 ml) vegetable oil, ⅝ tsp (4 gr) salt, and the black pepper.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 900.0 gr Chicken Thigh, 4.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: mixing bowl

6. Step 6

   Grill the chicken over medium heat, turning once, until browned and the thickest part of every thigh reaches 74°C.

   Timer: 14 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

7. Step 7

   Transfer the chicken to a clean cutting board and let it rest before serving with the salsa verde.

   Timer: 5 min (fixed)

   Cookware: cutting board