MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cumin-Crusted Chicken Thighs w/Grilled Tomatillo Salsa
Categories: Poultry, Herbs, Chilies, Salsa
Yield: 6 Servings

8 Bone-in, skin-on chicken
- thighs
1/4 c (60 ml) canola oil

MMMMM----------------------CUMIN CTUST RUB---------------------------
1/4 c (1 oz/30 g) ground cumin
1 ts Smoked paprika
1 ts Firmly packed light brown
- sugar
1/4 ts Ground coriander
1/4 ts Cayenne pepper
Freshly ground black pepper

MMMMM----------------------TOMATILLO SALSA---------------------------
7 lg Tomatillos; papery husks
- removed, halved
1 Jalapeño; halved lengthwise,
- seeded
1/4 c (60 ml) fresh lime juice
1 tb Olive oil
1/2 c (20 g) chopped fresh
- cilantro
Kosher salt

Make the rub: In a small, dry frying pan over low heat,
toast the cumin, stirring often, until aromatic, about 30
seconds. Pour onto a plate and let cool.

In a small container with a tight-fitting lid, stir together
the cumin, paprika, sugar, coriander, cayenne pepper, and
1/2 teaspoon black pepper. Cover and shake vigorously to
mix. Use right away, or store in a cool, dark place for up
to 1 month.

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.

Prepare a charcoal or gas grill for indirect grilling over
medium heat; the temperature inside the grill should be
350º-375ºF/180º-190ºC). 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.

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.)

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 170ºF/77ºC, 10-15
minutes on each side.

Transfer the thighs to a platter and let rest for 10
minutes. Serve at once with the tomatillo salsa.

Epicurious | June 2011

by Fred Thompson; Grill Master

Yield: Serves 4-8

MM Format by Dave Drum - 27 July 2011

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