Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa Recipe

Ingredients

8 bone-in, skin-on chicken thighs
1/4 cup (2 fl oz/60 ml) canola oil
1/4 cup (1 oz/30 g) Cumin Crust Rub

For the Tomatillo Salsa :

7 large tomatillos, papery husks removed, and cut in half
1 jalapeño chile, halved lengthwise and seeded
1/4 cup (2 fl oz/60 ml) fresh lime juice
1 tablespoon olive oil
1/2 cup (3/4 oz/20 g) chopped fresh cilantro
Kosher salt

Instructions

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 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.
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 170°F (77°C), 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.