Grilled Chicken with Salsa Verde
Serves 4
60 mins prep
0 mins total
A flavorful Mexican-inspired meal featuring marinated grilled chicken thighs, served with freshly made salsa verde in a molcajete, Mexican rice, refried beans, and grilled corn on the cob.
0 servings
1. Marinate the chicken thighs with your preferred seasonings. 2. Grill the marinated chicken thighs over medium-high heat until cooked through and nicely charred on both sides. 3. While the chicken cooks, place tomatillos and serrano peppers on the grill and roast until blistered and softened. 4. Grill the corn on the cob until tender and charred in spots. 5. To prepare the salsa, add garlic cloves and salt to a molcajete and grind into a paste. 6. Add the roasted serrano peppers and mash them into the garlic paste. 7. Add the roasted tomatillos one at a time and mash until you achieve a chunky salsa consistency. 8. In a separate skillet, prepare refried beans by mashing cooked pinto beans. 9. Cook Mexican rice according to your favorite recipe. 10. Serve the grilled chicken with the fresh salsa verde, refried beans, Mexican rice, and a grilled corn on the cob.
