• Chick'N - 07

    From Dave Drum@1:18/200 to All on Tue Aug 23 11:58:42 2022
    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

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