Grilled Chicken with Tangy Yucatan Spices, Seasonal Vegetables, and Roasted Fresh Chile Salsa

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(Chicken Mexican Serves: 6 Prep Time: 120 minutes)
Found in Mexican Everyday, page 171

Shopping List

  • Boneless chicken thighs, 2 lbs
  • 6 oz apple cider vinegar
  • 2 large or 5-6 medium tomatoes
  • Red Onion

Staples Used

  • Garlic (24 cloves or so)

Notes

Pair this with our standard Quick Pickled Onion. The two-hour prep time takes this into account. (This dish by itself takes about 1.5 hours.)
Double the marinade, so there is plenty to marinate with.
Kate wants at least one large tomato, or two medium ones.
Do not bother with the broth -- just set aside half of the marinade (pre-marination) as the sauce. Might try the chicken and sauce on top of salad.
Ignore the fussy grilling directions: since we are using boneless thighs, this works fine with a standard high-heat grill, 4-5 minutes per side.
Ignore the salsa -- it's unnecessary.
Uses: Grill
Justin du Coeur (jducoeur) -- Grilled Chicken with Tangy Yucatan Spices, Seasonal Vegetables, and Roasted Fresh Chile Salsa:Review
-- Easy and quick -- some advance prep (especially for the pickled onion), but not much actual effort.

Variations