Green Salsa Chicken

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It is hard to photograph chicken when the meat is falling off the bone. And excessively juicy. And bubbly hot, but it is sooooo easy to eat this good stuff. Two ingredients only – chicken and green salsa.

A few months ago, we threw a huge bash for a significant Larry birthday. My goal was to feed 100+ guests with hearty homemade food. And I figured the cheaper the ingredients, the more food we could serve. One pass-along appetizer I chose was one of my sister, Gretchen’s all-time good ideas, just a grilled chicken leg. But then I thought that a leg was too large for nibbles. Wings, I don’t like. Thighs won, de-boned and de-skinned, cut into cubes, stuck on toothpicks, marinated overnight in green salsa and roasted.  Sour cream with more green salsa for dipping. Gone like lightening. Men especially dug them.

Tonight’s dinner, I used the same idea with legs and thighs. These babies are super tender. And fit my frugal personality: chicken parts were .97 a pound this week. It makes a green salsa sauce, too, that is yummy over brown rice. Leftovers will be lunch.

Green Salsa Chicken

  • Chicken thighs and legs, any quantity
  • 1 cup green salsa for each portion (2 pieces of meat per portion)

In an refrigerator-to-oven-safe casserole dish with a lid, place chicken and pour salsa on top, turn chicken a bit to coat all sides.  Refrigerate overnight.  Next day, preheat oven to 350 degrees F.   Turn the chicken pieces once more, then bake with lid on for 45 minutes.  Remove lid and cook an additional 15-30 minutes, depending upon how many pieces.  Check internal temperature of chicken to ensure it is 160 – 170 degrees F.

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