Watercress-marinated Grilled Chicken Thighs with “Green-oa”
- Heat the grill or a grill pan on high.
- In a blender, combine the garlic, onions and jalapeños, along with half of the chopped watercress and half of the lemon juice. Blend on high briefly, until a sort of paste is formed.
- Setting aside one loosely packed half-cup of the watercress (for garnish), add the remaining watercress and continue to blend. Stream in the oil, creating a smooth green mixture.
- Add the salt, and taste for seasoning. Adjust salt and lemon as needed.
- Set aside half of this sauce, and pour the other half over the chicken thighs, coating entirely.
- While the chicken thighs marinate, cook the quinoa. In a small sauce pot, heat about a tablespoon of neutral oil; then add the quinoa. Toast, stirring continuously, until golden-brown. Add about a ½ teaspoon kosher salt and 2¼ cups water, and stir.
- Bring the water to a boil, then reduce to a simmer, and cook uncovered until most of the water has evaporated, about 10 to 15 minutes. Remove it from the heat, and allow it to sit, undisturbed, for about 5 minutes. Fluff with a fork.
- After removing the quinoa from the heat, season your marinated chicken thighs liberally with salt. Make sure your grill or grill pan is clean.
- Grill the thighs over high heat, turning frequently to avoid over-charring, until an internal meat thermometer reads 160°F. Remove from the heat, and allow to rest for 2 to 3 minutes.
- Combine the cooked, fluffed quinoa with the remaining watercress puree; add the sauce a little at a time. (If you have extra, store it in a tightly covered container for another ) Taste the “green-oa” for seasoning, and fold in the remaining chopped watercress.
- 11. Serve the chicken thighs on a bed of “green-oa.”
We’d love to hear your thoughts, ideas and comments on this recipe.