Spicy Chicken Thighs with Poblano, Anaheim Peppers, and Tomatillo Hominy

This vibrant dish features tender, juicy chicken thighs marinated in spices and grilled to perfection, complemented by roasted poblano and Anaheim peppers, and served over a bed of zesty tomatillo hominy. The combination of smoky, spicy, and tangy flavors creates a delightful balance that is both traditional and creatively inspired, making it a perfect savory main course.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 poblano peppers, roasted and diced
• 2 Anaheim peppers, roasted and diced
• 1 cup tomatillos, husked and diced
• 1 can hominy, drained and rinsed
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, mix olive oil, garlic, cumin, smoked paprika, salt, and pepper to create a marinade.
3. Add chicken thighs to the marinade, coating them well. Let them marinate for at least 30 minutes.
4. While the chicken is marinating, roast the poblano and Anaheim peppers over the grill until charred. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Peel off the skins, remove seeds, and dice.
5. In a saucepan, combine diced tomatillos, hominy, and a pinch of salt. Cook over medium heat until heated through, about 5-7 minutes.
6. Grill the marinated chicken thighs for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
7. To serve, place a generous scoop of tomatillo hominy on each plate, top with grilled chicken thighs, and sprinkle with roasted peppers. Garnish with fresh cilantro and lime wedges.