Main Dishesbonappetit
Salsa-Grilled Chicken Thighs
This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●bowl
📝 Preparation Steps
1
Combine 2 large plum tomatoes, 1 medium onion, and 6 guajillo chiles, stems and seeds removed, in a small saucepan; pour in just enough water to cover. Set over high heat and bring to a boil. Reduce heat so mixture is at a simmer and cook ⏱️ 15 minutes. Drain and transfer to a blender. Add 15 dried pequin chiles, stems removed, 6 garlic cloves, peeled, 4 dried or fresh epazote leaves, 2 tsp. dried oregano, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; cover and purée until smooth. Let salsa cool ⏱️ 10 minutes.
large plum tomatoes2medium onion1dried pequin chiles, stems removed15dried or fresh epazote leaves4. dried oregano2 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
2
Season 2 lb. skinless, boneless chicken thighs all over with salt; place in a medium bowl. Pour half of salsa over; turn to coat. Cover and chill at least ⏱️ 45 minutes and up to ⏱️ 12 hours. Place remaining salsa in a small bowl; cover and chill until ready to use.
. skinless, boneless chicken thighs2 lb
3
Prepare a grill for medium-high heat; oil grate with vegetable oil. Remove chicken from salsa, letting excess drip back into bowl; transfer to a plate. Discard salsa used for marinating. Grill chicken, basting occasionally with remaining salsa and turning halfway through, until cooked through and lightly charred, 10–⏱️ 12 minutes. Transfer chicken to a platter. Brush with remaining salsa and top with cilantro leaves with tender stems. Serve with lime wedges.
Vegetable oil (for grilling)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...