Name: Grilled Salsa Verde Chicken Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 chicken thighs; ½ tsp salt; ⅛ tsp black pepper; 1½ cups salsa verde; oil; For Serving (Optional):; rice; Tortillas; radishes; fresh cilantro leaves; corn; cherry tomatoes; avocado slices

How To Make Grilled Salsa Verde Chicken

This salsa verde chicken is juicy and tender dish, made with perfectly grilled chicken, topped with a tart and spicy salsa verde sauce!

Preparation: 5 minutes

Cooking: 30 minutes

Marinate Time: 1 hour

Total: 1 hour 35 minutes

Serves:

Ingredients

8chicken thighs,(about 3 lbs), bone in, skin on
½tspsalt
⅛tspblack pepper
1½cupssalsa verde,either jarred or homemade, divided
oil,for the grill

For Serving (Optional):

rice
tortillas
radishes,thinly sliced
fresh cilantro leaves
corn,on or off the cob
cherry tomatoes
avocado slices

Instructions

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 using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450 degrees F.
If 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 the 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 the chicken for 1 to 2 minutes, or 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 a particular grill used.
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 degrees F.
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 ½ cup of salsa verde on the side and choice of toppings. Enjoy!

Recipe Notes

If not in the mood for grilling or a grill is not available, roast the chicken in the oven.
Preheat the oven to 400 degrees F. Place the chicken pieces in a roasting pan or on a sheet pan, skin side up. Cook for 25 to 30 minutes, or until the internal temperature reaches 165 degrees F when a thermometer is inserted into the thickest part of a thigh, and the skin is golden.