Serves 4
Ingredients:
8ea chicken thigh, boneless, skin-on (you can have your butcher shop debone them for you)
2ea garlic cloves, peeled sliced thin
1ea shallot, peeled, sliced thin
2 cups fresh squeezed orange juice
1 bay leaf
1/4cup olive oil
fresh cracked pepper
2tbsp vegetable oil
10ea tomatillos, husks removed
1ea onion, peeled and halved
1ea jalapeno
1ea avocado split in half, skinned and deseeded
2tbsp olive oil
1ea lime, zest and juice
2 cups jasmine rice, cooked and kept warm
1bunch cilantro, washed, copped stems and leafs both
To taste salt
To taste black pepper
Method & Notes:
First, combine the garlic, shallot, orange juice, bay leaf and olive oil to make a marinade. Place the chicken thighs in glass baking dish and pour the marinade around the chicken. Next, add the fresh cracked pepper and cover. Let marinate in the refrigerator for a
minimum of 8 hours up to 24 hours. Remove the chicken from marinade and pat
completely dry.
Preheat the BGE to 350F
First for the salsa, lightly coat the tomatillo, onion and jalapeño with 1tbsp of the vegetable oil and place over direct heat on the BGE. Next add the avocado and grill the vegetables until they have a deep char all around. Once charred, place the vegetables in a food
processor and pulse until you get your desired salsa consistency adding in the olive oil.
Next, Season to taste with lime zest, lime juice, salt, and pepper. Ideally you can make this ahead of time for the favors to meld.
Now for the chicken, liberally season both sides of chicken thighs with salt and pepper. Place chicken thighs skin-side down over direct heat and grill until skin is crispy and lightly charred. Flip the chicken so the skin-side is up and place over indirect heat, close the BGE and cook until chicken is cooked through, about 10 minutes. Once cooked, remove chicken from the BGE and let rest on a wire rack covered with foil to stay warm. Slice the thighs right before serving.
Next grill the scallions. Coat the scallions with a touch of vegetable oil, season with salt, and place on the grill and cook, turning occasionally, until softened and deeply charred, about 4 minutes.
To finish the dish, mix the cooked warm rice with some of the grilled tomatillo salsa. Plate on to 4 plates, and add some sliced grilled chicken thigh, and top with a little more grilled tomatillo salsa, scallions and finish chopped cilantro. Always good to finish with a little drizzle of Olive oil and some more lime zest.
Enjoy. Let me know if you give it a try.