**Salsa Chicken Thighs: A Flavorful Fiesta for Your Taste Buds**
Prepare to tantalize your taste buds with a culinary journey to Mexico! Salsa chicken thighs are an explosion of zesty flavors that will transport you to the heart of a vibrant Mexican fiesta. Marinated in a tantalizing blend of tangy salsa, aromatic spices, and fresh herbs, these chicken thighs emerge from the oven golden brown and bursting with juicy tenderness. Accompanying this delectable main course are three sensational side dishes: a creamy and refreshing avocado salsa, a zesty and vibrant pico de gallo, and a simple yet satisfying Mexican rice. Get ready to embark on a taste adventure that will leave you craving for more!
CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA
Provided by Fred Thompson
Categories Chicken Poultry Marinate Backyard BBQ Dinner Spice Summer Grill Grill/Barbecue Cumin Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4-8
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
- 2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°-375°F (180°-190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
- 3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
- 4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10-15 minutes on each side.
- 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.
SPICY CHICKEN THIGHS WITH RHUBARB-CUCUMBER SALSA
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Provided by Bon Appétit Test Kitchen
Categories Chicken Bake Quick & Easy Dinner Cucumber Spring Rhubarb Green Onion/Scallion Chile Pepper Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
- Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
- Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
- Serve chicken with rhubarb salsa alongside.
MONTREAL SALSA CHICKEN DRUMS AND THIGHS
Anything involving apricot preserves deserves a chance to be made in my kitchen. I think I will use chicken wings the first time I make these.
Provided by Kimi Gaines
Categories Chicken
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat grill to medium high. Sprinkle chicken seasoning and let sit 10 minutes.
- 2. Meanwhile, mix salsa, preserves, lemon juice and chili powder in small bowl, set aside.
- 3. Grill chicken 3 minutes and then turn over and grill 3 more.
- 4. Brush chicken with salsa and turn over. Brush salsa on other side and continue cooking turning every 3 minutes till thermometer reads 165F. If using oven bake at 375F for 30 minutes brush salsa glaze on chicken return to oven and repeat.
Tips:
- Use a flavorful salsa. The salsa is the main ingredient in this dish, so make sure to choose one that you love. There are many different types of salsa available, so you can find one that suits your taste preferences.
- Use bone-in, skin-on chicken thighs. The bones and skin add flavor to the chicken, and they also help to keep it moist. If you don't have bone-in, skin-on chicken thighs, you can use boneless, skinless chicken thighs, but they may be a little less flavorful.
- Cook the chicken thighs until they are cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check the temperature of the chicken by inserting a meat thermometer into the thickest part of the thigh.
- Serve the chicken thighs with your favorite sides. Some popular sides for salsa chicken thighs include rice, beans, vegetables, and tortillas.
Conclusion:
Salsa chicken thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful salsa, which gives it a great taste. The chicken thighs are also very moist and tender. This dish can be served with a variety of sides, such as rice, beans, vegetables, and tortillas. Salsa chicken thighs are a great way to enjoy a delicious and healthy meal.
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