Subj : Chick'N - 07
To   : All
From : Dave Drum
Date : Tue Aug 23 2022 11:58:52

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

 Uncle Dirty Dave's Archives

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