Half the fun of any kind of cooking is experimenting with something new, and that's as true at the grill as in the kitchen.
First we change up the usual meat rub by toasting the spice _ in this case, cumin _ before it's combined with the other rub ingredients so the flavor is intensified.
Then there's the salsa _ it's grilled! _ to provide a cool complement to the spicier chicken.
Made from tomatillos, which look like small green tomatoes with papery husks, these are placed over a hot flame, along with a jalapeno, until they all blister, which will provide a smoky flavor to the salsa.
You will need a grill screen or basket for the vegetables as they cook, to keep them from falling into the fire. For the sake of efficiency, make the salsa before you put the chicken on to cook.
Finally, there are the chicken thighs. How many of us reach for those at dinnertime? If drumsticks are your preference, by all means grill them instead. But this dark, meaty cut may surprise you.
For the thighs _ as is true for any cut of meat on the grill _ it's best not to flip the meat repeatedly, particularly if you want it to look attractive with only a few grill marks on it. Cook one side before turning it over to cook the other. Then enjoy the combo.
