Hatch Salsa Marinated Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Hatch salsa: A smoky, mildly spicy salsa made from Hatch chiles.

Olive oil: Adds richness and helps the marinade adhere to the chicken.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the marinade.

When marinating the chicken thighs, make sure to lift the skin slightly and get some of the hatch salsa marinade underneath. This ensures that the flavors penetrate deeper into the meat, resulting in a more flavorful and juicy chicken. Additionally, if you have the time, marinate the chicken for a few hours or even overnight in the refrigerator for maximum flavor infusion.

• bone-in, skin-on chicken thighs - Substitute with bone-in, skin-on chicken drumsticks: Drumsticks have a similar cooking time and flavor profile, making them a good alternative.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: These will cook faster and be slightly less juicy but still flavorful.

• hatch salsa - Substitute with green chile salsa: Green chile salsa has a similar heat and flavor profile to hatch salsa.

• hatch salsa - Substitute with tomatillo salsa: Tomatillo salsa provides a tangy and slightly spicy flavor that complements chicken well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is also neutral in flavor and has a high smoke point, suitable for marinating and cooking.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity for a similar effect.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may add a slight mineral flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

• freshly ground black pepper - Substitute with cayenne pepper: For a spicier kick, use cayenne pepper but reduce the quantity to avoid overpowering the dish.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Place the cooled chicken thighs in an airtight container or wrap them tightly with aluminum foil or plastic wrap. This will help maintain their flavor and moisture.

• Store the marinated chicken in the refrigerator if you plan to consume it within 3-4 days. Make sure the temperature is set to 40°F (4°C) or below to keep the chicken fresh.

• For longer storage, consider freezing the chicken thighs. Place them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label the container with the date to keep track of its freshness.

• When ready to use, thaw the chicken in the refrigerator overnight. Avoid thawing at room temperature to reduce the risk of bacterial growth.

• Reheat the chicken thighs in the oven at 350°F (175°C) until they reach an internal temperature of 165°F (75°C). This ensures they are heated through without drying out.

• If you prefer, you can also reheat the chicken on the stovetop. Place them in a skillet over medium heat, adding a splash of olive oil or chicken broth to keep them moist.

• For a quick meal, shred the leftover chicken and add it to salads, tacos, or soups. This adds a burst of flavor and protein to your dishes.

• Remember to always check the chicken for any signs of spoilage before consuming. If it has an off smell, color, or texture, it's best to discard it to ensure food safety.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish and cover with aluminum foil to retain moisture. Reheat for about 20 minutes or until the internal temperature reaches 165°F (75°C).

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken thighs in the skillet and cover with a lid. Cook for about 5-7 minutes on each side, or until heated through and the internal temperature reaches 165°F (75°C).

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking and turning halfway through, until the internal temperature reaches 165°F (75°C).

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Reheat for about 5-7 minutes, or until the internal temperature reaches 165°F (75°C).

• Sous Vide Method: If you have a sous vide machine, set it to 165°F (75°C). Place the chicken thighs in a vacuum-sealed bag and submerge in the water bath. Reheat for about 45 minutes to ensure even heating and maintain moisture.

• Mixing bowl: Use this to combine the hatch salsa, olive oil, salt, and black pepper, and to marinate the chicken thighs.

• Tongs: Handy for flipping the chicken thighs on the grill to ensure even cooking.

• Grill: Preheat this to medium-high heat to cook the chicken thighs to perfection.

• Meat thermometer: Essential for checking that the internal temperature of the chicken reaches 165°F (75°C) to ensure it's fully cooked.

• Basting brush: Useful for applying any extra marinade to the chicken thighs while they are grilling.

• Cutting board: A clean surface to rest the chicken thighs after grilling before serving.

• Knife: For trimming any excess fat or skin from the chicken thighs before marinating.

• Aluminum foil: Optional, for covering the chicken while it rests to keep it warm and juicy.

Marinate ahead: Prepare the marinade and chicken thighs the night before to save time on busy days.

Use a ziplock bag: Place the chicken and marinade in a ziplock bag for easy coating and minimal cleanup.

Preheat the grill: Start preheating the grill while the chicken marinates to streamline the cooking process.

Check temperature: Use an instant-read thermometer to quickly ensure the chicken reaches 165°F (75°C).

Rest before serving: Let the chicken rest for a few minutes after grilling to retain juices and enhance flavor.