Inject the bold flavors of the American Southwest into your dinner routine with this spicy, savory take on chicken.
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When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
Place the tomatillos, onion, and jalapeños in a large bowl and add the olive oil and 1/2 tsp salt. Toss to coat evenly, then place in a grilling basket or a baking sheet.
Grill, turning the vegetables occasionally, until they begin to char and soften, about 5 to 10 minutes. Remove the vegetables from the grill as they are ready.
Transfer to the same bowl to catch their juices and allow them to cool to room temperature.
Place the cooled vegetables along with their juices in a blender and add the lime juice, cilantro, and another pinch of salt. Pulse until the mixture reaches the texture of a salsa. Taste, adding more salt or lime juice as desired.
Rinse the chicken and pat dry with paper towels. Sprinkle with salt and pepper on both sides.
Place the chicken skin side down on the grill grate and cook until the skin is golden brown and very crispy, 10-15 minutes. Turn, cooking the other side for 5 minutes, then transfer the chicken to a plate.
Place the grilled chicken legs in a dutch oven or cast iron and add chicken stock and salsa verde. Cover the pan and place directly on the grill grate.
Cook for 1 1/2 to 2 hours until the chicken is fork tender. Enjoy!
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