Cayenne Crush olive oil ·
Dairy Free ·
Easy and Quick ·
Featured ·
Gluten Free ·
Grilling ·
Healthy Options ·
Jalapeno Lime balsamic ·
Marinades ·
Meat and Poultry ·
Grilled Chicken with Cilantro Red Onion Salsa
Grilled Chicken with Cilantro Red Onion Salsa
Submitted by Chef Jonathan Bardzik
Meat and Poultry
Ingredients
- 1/4 cup Fustini's Jalapeno Lime balsamic
- 1/4 cup red wine
- 1/2 cup Fustini's Chipotle olive oil
- 1/4 cup fish sauce
- 1/2 cup chopped cilantro
- 6 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 10-12 bone-in, skin-on chicken thighs
- 1 bunch cilantro, stems removed
- 1 jalapeno, seeded and minced
- 2 garlic cloves, peeled and roughly chopped
- 2 tablespoons minced mint
- 1/2 red onion, finely diced
- 1 lime, juiced
- 1-3 tablespoons Fustini's Chipotle olive oil
- 1/2 teaspoon cumin
Directions
- Combine balsamic, wine, olive oil, fish sauce, cilantro and garlic. Season with salt and pepper. Place chicken in a sealable freezer bag and pour the marinade over the chicken. Refrigerate and marinate for 2-4 hours.
- Set a medium-hot fire on a grill. Place chicken thighs, skin side down, over direct heat. Cook until skin is seared, about 3-5 minutes. Turn and cook 3-5 minutes more. Move chicken to indirect heat, skin side down, and cook through for another 5-7 minutes (about 15 minutes total). Serve grilled chicken with cilantro salsa.
- Finely chop cilantro. Combine in a small bowl with jalapeno, garlic, mint and onion. Stir in lime juice and add olive oil 1 tablespoon at a time until the salsa comes together.
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