Green Chile Tequila Chicken Thighs
Servings: 8
Ingredients
- 8 chicken thighs, fat trimmed
- Hatch green chile tomatillo tequila marinade, see recipe below
- extra-virgin olive oil
- 1 teaspoon kosher salt
- fresh cilantro, chopped
for the Hatch Green Chile Tomatillo Tequila Marinade
- 2 cups roasted Hatch green chiles, peeled and seeded (canned chiles also work)
- 1 1/2-2 cups tomatillos, rough chopped
- 1 bunch cilantro, bottom stems removed
- 1 cup scallions, rough chopped
- 1 garlic clove, quartered
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground coriander
- 5 tablespoons Mexican crema
- 1 tablespoon tequila
- juice of 1 lime
Instructions
- Make the marinade and reserve 1 1/2 cups for later use.
- Place the chicken into a container and cover with the marinade. Cover the container and place in the fridge for at least 8 hours.
- Thirty minutes before roasting, take the chicken from the fridge. Remove the chicken from the marinade, pat dry and place on a rimmed baking sheet. Heat the oven to 450 degrees. Lightly drizzle the thighs with olive oil and evenly distribute the salt on the thighs.
- Place the chicken into the oven and roast the chicken for 35 minutes or until the internal temperature reaches 165 degree (if the tops of the chicken began to burn while roasting, cover them with a piece of foil). Remove from the oven, top with reserved marinade and chopped cilantro. Serve immediately.
for the Hatch Green Chile Tomatillo Tequila Marinade
- Place all ingredients into a food processor. Pulse to the desired consistency.
