Grilled Cilantro Chicken with Spicy Pickled Tomato and Cucumber Salsa

Shared by the Pantry Seattle

Yield: 6 servings, about 3 cups

Ingredients

1 pound cherry tomatoes, cut in half

1 small serrano chili, very thinly sliced

1/2 cup thinly sliced green onions (green part only)

1/2 cup apple cider vinegar

3 tablespoon brown sugar

1 1/2 tsp kosher salt

4 tsp minced fresh ginger

1 TBSP minced garlic

2 tsp mustard seed

2 tsp black pepper

2 tsp ground cumin

1/2 tsp turmeric

1/4 tsp cayenne, or to taste

1/2 cup extra-virgin olive oil

1 cucumber cut into 1/2-inch cubes

1/3 cup extra-virgin olive oil

1/3 cup fresh lime juice

3/4 cup chopped cilantro

1 1/2 TBSP ground cumin

3/4 tsp kosher salt

3/4 tsp ground black pepper

6 bone-in skin-on chicken thighs (about 3#)

1/4 cup cilantro leaves (optional, for serving)

Instructions

Prep the salsa:

In a bowl, combine tomatoes, cucumber, chiles, and green onions. Set it aside.

In a medium saucepan over high heat, bring vinegar to a boil. Add sugar and salt and stir until dissolved, about 1 minute. Remove from heat and set aside.

Combine ginger, garlic, and dry spices and set it aside. In another medium saucepan, heat olive oil over medium-high heat until ripple. Add the ginger mixture and cook, stirring, until fragrant, about 1 minute. Remove from heat, stir in the seasoned vinegar, and pour over the tomato mixture. Let the salsa cool, then cover and let sit for at least 1 hour.

Prep the chicken:

In a large bowl, combine olive oil, lime juice, cilantro, cumin, salt, and pepper. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, for 30 to 45 minutes.

Prepare a grill for high heat (450°F to 550°F, or, when you can only hold your hand 5” above cooking grate 2 to 4 seconds). Lift chicken from marinade (discard marinade). Grill chicken until the internal temperature is 160-165ºF, about 15 to 20 minutes.

Transfer chicken to a platter, spoon salsa over the top, and serve!