As promised, this one's an easy one...and so delicious. Matt Moore, who wrote the new cookbook Serial Griller, stopped by Tonia's Kitchen with an amazingly simple, yet fancy-sounding grilled chicken dish that packs a flavor wallop. Matt told Tonia about his ever popular Grilled Chicken Thighs with Herb Salsa recipe. One of the more interesting aspects of this, says Matt, is that if you're a novice to grilling, chicken thighs are one of the less foreboding meats to cook in this manner. This is because, Matt adds, it's hard to overcook them. And when it comes to the garnish, there's a lot of flavor to go around because of the addition of anchovies to the mix. Matt told Tonia it's a great entertainer, especially at barbeques!
Chicken Thighs with Herb Salsa
COURSE:
Lunch, Dinner
YIELD:
Serves 4, Serving Size: 2 chicken thighs
TIME:
30 minutes
INGREDIENTS:
- 8 boneless, skinless chicken thighs (about 2 pounds)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped shallot (about 1 medium shallot)
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 1 teaspoon fresh thyme leaves
- 3 medium garlic cloves, chopped (about 1 tablespoon)
- 4 anchovy fillets
- ¼ cup olive oil
- 2 cups hot cooked white rice
