Watercress-marinated Grilled Chicken Thighs with “Green-oa”

  1. Heat the grill or a grill pan on high.
  2. 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.
  3. 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.
  4. Add the salt, and taste for seasoning. Adjust salt and lemon as needed.
  5. Set aside half of this sauce, and pour the other half over the chicken thighs, coating entirely.
  6. 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.
  7. 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.
  8. After removing the quinoa from the heat, season your marinated chicken thighs liberally with salt. Make sure your grill or grill pan is clean.
  9. 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.
  10. 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. 11. Serve the chicken thighs on a bed of “green-oa.”

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