Ingredients
Serves 4–6 · tap what you already have
- For the chicken
- 2½ lb boneless, skinless chicken thighs
- 2 Tbsp olive oil
- 2 Tbsp brown sugar
- 2 tsp smoked paprika
- 1½ tsp kosher salt
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne, optional
- 1 lime, halved
- For the grilled shishito salsa verde
- 8 oz shishito peppers
- 6 medium tomatillos, husked and rinsed
- ½ white onion, cut into thick wedges
- 1 jalapeño
- 2 garlic cloves, unpeeled
- ½ cup cilantro leaves and tender stems
- Juice of 1 lime
- 2 Tbsp olive oil
- ½ tsp kosher salt, plus more to taste
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Preparation
10 steps
Step 1 · Heat the grill
Get the grill to medium-high heat. You can also use oven for this if you do not have a grill.
Step 2 · Make the spice mixture
Combine the brown sugar, smoked paprika, salt, cumin, garlic powder, onion powder, black pepper and cayenne in a small bowl.
Step 3 · Season the chicken
Place thighs on a sheet pan or large plate/platter. Pat the chicken thighs dry and toss with 2 tablespoons olive oil. Sprinkle the spice mixture over the chicken and toss until evenly coated. Let sit for 20 minutes.
Step 4 · Prep the vegetables
Lightly coat the shishitos, tomatillos, onion and jalapeño with olive oil.
Step 5 · Pan roast
Place the shishitos, tomatillos, onion, jalapeño and unpeeled garlic in a large cast iron pan or if you have a flatop for the grill, place on grill. (You can do all this on your range as well.) Cook, turning occasionally, until the peppers are blistered, the tomatillos have softened and the vegetables are nicely charred. Remove each from the grill as it is ready.
Step 6 · Prep the salsa
Remove the stems from the shishitos and jalapeño. Peel the grilled garlic.
Step 7 · Make the salsa verde
Add the grilled vegetables to a food processor with the cilantro, lime juice, olive oil and salt. Pulse until roughly chopped and spoonable, leaving some texture. Taste and adjust with additional lime or salt as needed.
Step 8 · Grill the chicken
Place the chicken on the grill and cook for 5–7 minutes per side, until nicely charred and the internal temperature reaches 165°F.
Step 9 · Rest the chicken
Transfer the chicken to a platter and let rest for 5 minutes. Squeeze the grilled lime over the top.
Step 10 · Serve
Spoon the grilled shishito salsa verde over the chicken and serve the remaining salsa on the side.
