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Chicken Mignon
Ingredients:
- 6 skinless boneless chicken thighs
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ½ tablespoon granulated garlic
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon cracked black pepper, or to taste
- ½ cup soy sauce
- ½ cup FIRST COLD PRESSED olive oil
Instructions:
Place chicken thighs on work surface. Trim excess fat from thighs. In a separate bowl combine all dry ingredients and mix completely. Sprinkle ½ of the mixture over top side of the thighs. Turn thighs over and sprinkle remainder of mixture over the bottom side of the thighs. Pour soy sauce over thighs on both sides then repeat process with olive oil.
Cook on medium high heat 15 minutes on each side or internal temperature reaches 165 degrees.
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Salsa Verde
Ingredients:
- 1 pound tomatillos, husked, about 12
- 5 jalapeno peppers, cut with seeds and membrane removed
- 2 tablespoons chopped cilantro
- 1 1/2 teaspoons kosher or sea salt, or to taste
- 2 cups water
Instructions:
- Place tomatillos and jalapeno peppers into a saucepan with water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos, peppers, cilantro and 1 cup of water with salt until smooth.