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Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa
- 8 bone-in, skin-on chicken thighs
- 1/4 cup (2 fl oz/60 ml) canola oil
- 1/4 cup (1 oz/30 g)
- 7 large tomatillos, papery husks removed, and cut in half
- 1 jalapeo chile, halved lengthwise and seeded
- 1/4 cup (2 fl oz/60 ml) fresh lime juice
- 1 tablespoon olive oil
- 1/2 cup (3/4 oz/20 g) chopped fresh cilantro
- Kosher salt
Directions:View on Epicurious
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