Grilled Salsa Chicken

Yield – 4 servings

Preparation Time – 15 minutes (+30 min to marinate)

Cooking Time – 15-20 minutes

Ingredients

• 2 lbs bone-in chicken thighs ($2)
• 1 cup salsa ($.50) Bought when on sale with coupon and store promotion!
• 1 teaspoon chili powder ($.05)
• 1 teaspoon ground cumin ($.05)
• 1 teaspoon garlic powder ($.05)
• 1/2 teaspoon each salt and pepper
• 1 cup brown rice ($.40)
• 1 box frozen spinach ($.50)

Directions

So recently we had the Baked Black Bean and Salsa Chicken. And then I made it again last Saturday. And then I made it for some friends who just had their first baby. So the salsa jars were looking like this! But that’s the perfect amount for this recipe.

1 cup-ish.

Toss the garlic powder, cumin, chili powder, salt and pepper in a small bowl.

Separate the skin from the thigh.

And spoon in some seasonings.

(Steve is still taking the photographs, despite the fact that my other hand is free.)

So I am handling raw chicken here, but you might be interested to know that I really don’t like raw chicken. Or chicken feet. I used to be a “BS snob.” I much prefer to just drop it straight from the package into the baking dish or slow cooker and cover it with something and cook it.

BUT, this was so tasty, I’d be willing to handle raw poultry and make it again!

Spoon in some salsa. Repeat for all the chicken thighs that you’ll be grilling.

Sprinkle any remaining seasonings on top of the chicken thighs.

Spread any remaining salsa into the bottom of a shallow dish or baking dish and let the chicken sit on top of the salsa, so the underside of the chicken marinates and takes on a bit of the salsa flavor. Let sit for at least 30 minutes in the refrigerator.

Grill.

Until cooked through.

Devour.

Cook rice and frozen spinach as directed on packages.

Serve Salsa Chicken with rice and spinach.

Cost $3.55