INGREDIENTS
8
bone-in, skin-on chicken thighs (about 3 pounds)
1/2 tsp
salt
1/8 tsp
black pepper
1 1/2 cups
salsa verde, either jarred or homemade, divided
Oil for the grill
Rice
Tortillas
Thinly sliced radishes
Fresh cilantro leaves
Corn, on or off the cob
Cherry tomatoes
Avocado slices