Grilled Salsa Verde Chicken

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups salsa verde, either jarred or homemade, divided
• Oil for the grill
• Rice
• Tortillas
• Thinly sliced radishes
• Fresh cilantro leaves
• Corn, on or off the cob
• Cherry tomatoes
• Avocado slices

Directions

1. Get the chicken ready by trimming away any extra skin and fat from the thighs with scissors or a sharp knife. Season both sides with the salt and pepper.
2. For the marinade, put the chicken in a bowl and toss it with 1 cup of the salsa verde until everything is coated. Cover the bowl with plastic, then refrigerate for 1 hour or up to overnight.
3. Set up the grill while the chicken chills or just before cooking. For a gas grill, turn 1 side to high temperature and the other side to low temperature, then let the grill come to at least 450 degrees F. For a charcoal grill, build a 2-level fire by piling the coals on 1 side of the grill and keeping the 2nd side empty. Once the grill is hot, dip a small folded piece of paper towel in oil and use tongs to rub the grates.
4. Take the chicken out of the marinade. Lay the thighs on the hot side of the grill with the skin facing down, and cook for 1 minute or 2, just until the skin picks up grill marks. Turn them over and quickly sear the other side, knowing the exact timing will depend on how hot your grill runs. Shift the chicken to the cooler side and keep cooking, turning 1 or 2 times, for about 6 to 8 minutes, or until the thickest part of the chicken reaches 165ºF. Move the chicken to a platter and let it sit for 10 minutes.
5. Put the chicken on a platter or individual plates. Serve it with the remaining 1/2 cup salsa verde on the side and whatever toppings you like.