Chicken Thighs with Salsa

Raciones: 4 people
Tiempo de cocción: 0 - 30 min
A la parrilla
Aves de corral
Chicken Thighs with Salsa


  • Main


  1. 01

    Place chicken thighs in a resealable plastic bag. Add red onion, lemon zest, ground cumin, lemon juice, and olive oil. 

  2. 02

    Seal and marinate in refrigerator for 3 hours. Occasionally turn bag to spread marinade evenly.

  3. 03

    Set grill to 375°F (medium to high setting). Remove chicken from marinade; reserve excess marinade for basting.

  4. 04

    Sprinkle chicken with salt and pepper. In a small saucepan, bring marinade to a boil.

  5. 05

    Grill chicken for 12 minutes per side or until internal temperature reaches 165°F, basting occasionally with marinade. Remove from grill and serve with salsa.

  6. 06

    For the salsa, in a medium bowl, mix the corn, tomato, red onion, cilantro, olive oil, lemon juice, cumin, and jalapeno. Peel, pit and dice avocado. Add to salsa and season with 1/4 tsp salt and 1/4 tsp pepper.


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