Grilled Chicken Thighs with Charred Tomatillos and Cilantro-Lime Rice

Per serving  790 kcal · 51g protein · 77g carbs · 29g fat

Ingredients

• 4 boneless, skinless chicken thighs
• 6 tomatillos
• 1 jalapeño
• 1 onion
• 2 garlic cloves
• 150 g white rice
• 360 ml chicken broth
• 1 lime
• 8 g fresh cilantro
• 5 ml cumin
• 3 ml chili powder
• 5 ml salt
• 2 ml black pepper
• 30 ml olive oil
• 15 g butter

Steps

1. Pat 4 boneless, skinless chicken thighs dry with paper towels. Mince 2 garlic cloves and combine them in a small bowl with 5 ml cumin, 3 ml chili powder, 3 ml salt, 1 ml black pepper, and 15 ml olive oil. Rub the mixture over both sides of the thighs and leave them at room temperature for 15 minutes while you start the rice.
2. Dice 1 onion. Heat the remaining 15 ml olive oil in a medium saucepan over medium heat. Add the onion and cook 3 minutes until softened, then add 150 g white rice and stir constantly for 2 minutes until it smells toasted and turns light gold at the edges.
3. Pour in 360 ml chicken broth and bring to a boil. Reduce to low, cover, and simmer 15 minutes until the rice is tender and the liquid is gone.
4. While the rice cooks, heat the grill to medium-high, about 400°F (200°C). Husk and rinse 6 tomatillos and put them on the grates whole along with 1 jalapeño. Grill 8–10 minutes, turning with tongs, until the tomatillos are blackened in patches and soft enough to give under the tongs and the jalapeño is blistered all over. Move them to a cutting board.
5. When the tomatillos and jalapeño are cool enough to handle, pull the stem off the jalapeño and chop both rough — chunky, not minced. Chop 8 g fresh cilantro and set it aside separately.
6. Put the thighs on the grill and leave them alone for 6 minutes, until they lift cleanly and the rub has gone dark. Flip and cook 5–6 minutes more, until an instant-read thermometer in the thickest part reads 165°F (74°C). Boneless thighs are forgiving here — a minute long will not dry them out the way a breast would.
7. Take the rice off the heat and stir in 15 g butter, the chopped cilantro, and the juice of 1 lime. Season with the last 2 ml salt and 1 ml black pepper.
8. Divide the rice between two plates and lay 2 thighs on each. Spoon the chopped tomatillos and jalapeño over the chicken, letting the juice run down into the rice. Serve right away.