iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tomato and Crab Soup

Ingredients:
2 tablespoons olive oil
5 scallions, thinly sliced
1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
1 Fresno or Thai chile, seeded, minced
2 1/2 pounds beefsteak tomatoes, chopped (about 3 cups)
2 1/4 cups chicken or vegetable stock
1/2 cup coconut milk
3 tablespoons fresh orange juice
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon (or more) fresh lime juice
Kosher salt
1/2 pound fresh lump crabmeat
3/4 cup pea tendrils or shoots, trimmed
6 snow peas
trimmed
thinly sliced on diagonal

Instructions:
Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
Working in batches, purée soup in a blender until smooth, about 1 minute per batch. Stir in 1 tablespoon lime juice. Season to taste with salt and more lime juice, if desired. Chill, if desired. Or ladle hot soup into wide shallow bowls. Garnish with crabmeat, pea tendrils, and snow peas.
Grilled Ham, Cheese and Pickle Sandwiches

Ingredients:
8 slices sourdough or white bread
1/4 cup mayonnaise
1 1/2 cups grated mozzarella
1 1/2 cups grated Gruyère
1/2 cup grated aged goat cheese (such as Midnight Moon from Cypress Grove Chevre)
3/4 cup Bread-and-Butter Pickles
3 ounces thinly sliced prosciutto
6 tablespoons (3/4 stick) unsalted butter

Instructions:
Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoons butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.
San Francisco Garlic Fries

Ingredients:
Nonstick vegetable oil spray, 2 1/4 pounds russet potatoes, cut lengthwise into 3 x 1/3 x 1/3-inch batons, 3 tablespoons vegetable oil, divided, Kosher salt and freshly ground black pepper, 4 garlic cloves, minced, 2 tablespoons chopped flat-leaf parsley

Instructions:
Preheat oven to 450°F. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.
Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F. Continue roasting until fries are deep brown in spots, about 5 more minutes.
Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
Garden Beignets

Ingredients:
1 cup whole milk, warmed to 105°F
1 teaspoon sugar
1 teaspoon active dry yeast
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
2 large egg whites, room temperature
6 tablespoons olive oil
1 medium white onion (about 8 ounces), halved lengthwise, thinly sliced
8 ounces assorted baby greens (about 12 cups), such as mustard, mizuna, and arugula
1 cup (2 ounces) finely grated Parmesan
1 teaspoon kosher salt plus more for seasoning
Vegetable oil (for frying)
1/4 cup vinegar powder
1/2 cup all-purpose flour
**Ingredient info:**Vinegar powder can be found at specialty foods stores and spicebarn.com.

Instructions:
Place warm milk in a large bowl. Add sugar and yeast; whisk to dissolve sugar. Cover with a warm, damp kitchen towel and let stand at room temperature for 1 hour. Add flour and salt; whisk until smooth. Whisk egg whites in a medium bowl until frothy, about 1 minute. Add to batter and whisk until smooth.
Scrape down sides of bowl, allowing batter to pool at bottom. Cover bowl with a damp towel. Let stand at room temperature until batter begins to bubble, at least 1 hour and up to 2 hours. Stir. do ahead: Can be made 8 hours ahead. Cover and chill. Let batter stand at room temperature for 1 hour before using.
Heat oil in a large skillet over medium-low heat. Add onion and cook, stirring often, until softened but not browned, about 10 minutes. Working in batches, add greens to skillet and toss until wilted. When all greens have been added, cook, stirring frequently, until tender and mixture is almost dry, 4-5 minutes. Spread greens on a parchment paper-lined baking sheet and let cool completely.
Finely chop greens; transfer to a medium bowl. Stir in Parmesan and season with salt. Roll the seasoned greens into small balls, about 2 teaspoons each. Place on a rimmed baking sheet. Cover and chill for 1 hour. DO AHEAD Can be made 8 hours ahead. Keep chilled.
Pour vegetable oil into a medium heavy pot to a depth of 2". Heat oil to 360°. Combine vinegar powder and 1 teaspoon salt in a medium bowl. Set aside. Place flour in a medium bowl. Working in batches, roll vegetable balls in flour to lightly coat, then drop into batter, turning to coat evenly. Using 2 small spoons, lift balls from batter, allowing excess batter to return to bowl. Working in batches, fry beignets until golden brown, turning occasionally, about 2-3 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Roll hot beignets in vinegar powder mixture and serve immediately.
Salmorejo

Ingredients:
3 pounds ripe halved tomatoes, 3 toasted, chopped 4x4x1/2" slices white sandwich bread, 1/4 cup toasted slivered almonds, 4 smashed garlic cloves, 1 teaspoon Sherry vinegar, 1/2 cup extra-virgin olive oil, Salt, Serrano ham or prosciutto, thinly sliced, Chopped hard-boiled egg

Instructions:
Squeeze seeds and pulp from 3 pound ripe halved tomatoes into a strainer set over a large bowl. Press solids to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl.
Combine 3 toasted, chopped 4x4x1/2" slices white sandwich bread, 1/4 cup toasted slivered almonds, and 4 smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add 1 teaspoon Sherry vinegar. With blender running, gradually add 1/2 cup extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.
Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.
Raspberry Shrub

Ingredients:
2 tablespoons Simple Syrup
2 tablespoons Raspberry Vinegar
1 tablespoon brandy (optional)
sparkling water or Prosecco
1 lemon slice or mint sprig

Instructions:
Stir 3 tablespoons Simple Syrup, 2 tablespoons Raspberry Vinegar, and 1 tablespoon brandy (optional) in a 12-ounce glass. Fill glass halfway with ice. Fill glass with sparkling water or Prosecco. Garnish with a lemon slice and a mint sprig.
Avocado and Crab Soup

Ingredients:
1/2 cup lump crabmeat, 1 celery stalk, diced, 1/2 tablespoon chervil, chopped, 1 teaspoon finely grated lemon zest, 2 avocados, 1 cup vegetable stock, 2 tablespoons crème fraîche, 1 tablespoon fresh lime juice, 3/4 teaspoons kosher salt

Instructions:
Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
Tomato and Cheddar Pie

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
1 cup buttermilk
2 pounds large ripe tomatoes, cored and cut into 1/4" slices
2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
1/4 cup finely grated Parmesan (1/2 ounce)
1 scallion, trimmed, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon apple cider vinegar
2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons cornmeal
Use a 9"-diameter glass or ceramic pie dish

Instructions:
Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.
Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
Preheat oven to 425°F. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.
Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.
Lemon Balm Honeysuckle

Ingredients:
6 tablespoons honey
2 cups lemon vodka or white rum
3/4 cup fresh lemon juice
1 cup (loosely packed) fresh lemon balm leaves or mint leaves
8 lemon slices

Instructions:
Stir honey and 6 tablespoons hot water in a large pitcher until honey is dissolved. Stir in vodka and lemon juice. Add 2 cups ice cubes. Cover and refrigerate until chilled, about 2 hours.
Squeeze lemon balm several times to lightly bruise leaves; add to pitcher. Fill Old Fashioned glasses with ice cubes. Divide cocktail among glasses. Garnish with lemon slices and serve.
Ceviche Verde

Ingredients:
1 pound fresh Pacific halibut or other firm-fleshed fish
1 teaspoon kosher salt
3 tablespoons fresh lime juice
2 ripe avocados, peeled and pitted
3/4 cup green olives, sliced
1/2 cup tomatillos, diced
1/4 cup onion, very finely chopped
1/4 cup fresh cilantro leaves
1 jalapeño, stemmed, seeded, and minced (optional)
2 tablespoons olive oil
Tostadas or tortilla chips
Ingredient info: To ripen avocados more quickly
place them in a sealed paper bag with an apple or a banana for 24 hours.

Instructions:
Chop fish into 1/2" cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.
Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.
Serve over tostadas or with tortilla chips for dipping.
Balsamic-Strawberry Pops

Ingredients:
2 cups sliced, hulled strawberries (from about 1 pound berries)
1/4 cup sugar
2 1/2 tablespoons good-quality balsamic vinegar
Freshly ground black pepper

Instructions:
Place the strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy but still chunky; you don't want a smooth purée. Transfer to a bowl and stir in the balsamic vinegar and a few grinds of pepper.
Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Prosecco-Rose Petal Pops

Ingredients:
1 cup white grape juice, 1 cup cold, flat Prosecco, 1/3 cup rose water, 1 1/2 teaspoons freshly squeezed lemon juice, About 30 red rosebud petals, rinsed

Instructions:
In a large bowl, stir together the grape juice, Prosecco, rose water, and lemon juice. Fill ice pop molds about one-third full. Drop two or three rose petals into each mold and freeze until set, about 30 minutes.
Fill the molds another third of the way full and drop two or three more rose petals in each mold. Insert sticks. Freeze until set, about 30 minutes. Fill all the way with the remaining Prosecco mixture and drop two or three more rose petals into each mold. Freeze until set, at least 8 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Raspberry-Vanilla Parfait Pops

Ingredients:
1 1/2 cups frozen raspberries, plus 4 raspberries, halved (optional)
5 tablespoons sugar
1 1/2 cups vanilla low-fat or whole-milk yogurt

Instructions:
In a blender, purée the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Scarborough Fair Tofu Burger

Ingredients:
1 tablespoon (2 g) dried parsley
1 tablespoon (2 g) dried sage
1 tablespoon (2 g) dried rosemary
1 tablespoon (2 g) dried thyme
12 ounces (340 g) extra-firm tofu, drained and pressed
1 cup (96 g) TVP granules
1 cup (235 ml) vegetable broth
2 tablespoons (30 g) minced garlic
2 1/2 tablespoons (19 g) ground flaxseed mixed with
3 tablespoons (45 ml) water
1/4 cup (32 g) hulled sunflower seeds
1/4 cup (32 g) hulled pumpkin seeds
Salt and pepper

Instructions:
Grind the parsley, sage, rosemary, and thyme into a fine powder. I use a coffee grinder for this.
In a mixing bowl, crumble the tofu and mix well with the spice mixture so that the herbs are well infused with the tofu. Let sit for the flavors to meld.
In a microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and microwave for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP, cover, and let sit for 10 minutes.
When cool enough to handle, add the TVP to the tofu mixture, then add the minced garlic, flaxseed mixture, sunflower seeds, pumpkin seeds, and salt and pepper to taste. Mix with your hands until all the ingredients are very well incorporated. The mixture will be nice and smooth, and should form lovely burgers. Shape into 6 patties. Refrigerate until ready to cook, although refrigeration isn't necessary if you plan on cooking them right away.
I recommend baking these rather than frying. It just seems that this burger is too healthy to fry. Preheat the oven to 350°F (180°C, or gas mark 4) and line a baking sheet with parchment or a silicone baking mat. Bake, covered with a foil tent, for 15 minutes per side.
Goat Cheese Ice Cream with Roasted Red Cherries

Ingredients:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup (about 4 ounces) fresh goat cheese
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/4 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup
Roasted Cherries

Instructions:
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Strawberry Pineapple Soda

Ingredients:
1 pint fresh strawberries, hulled and coarsely chopped, 1 1/2 tablespoons sugar, preferably raw cane, 1 cup unsweetened pineapple juice

Instructions:
Combine the strawberries and sugar in a small bowl and let sit for about 20 minutes, until the mixture is very wet. Combine the mixture with the pineapple juice in a blender or food processor and purée.
Set a strainer over a small bowl and scrape the purée into the strainer, so that the liquid drains into the bowl below. Stir the purée gently as it strains to get as much liquid as possible without forcing any solids into the strained liquid. Discard the solids, reserving the liquid. You should have about 2 cups.
The purée can be stored in the refrigerator for up to 1 day, but is best if used immediately.
Tabbouleh Burger

Ingredients:
3 cups (705 ml) water
1 cup (176 g) uncooked bulgur wheat
3 cups (180 g) finely chopped fresh parsley
1 large cucumber, seeded and diced (about 2 cups [270 g])
1 cup (180 g) diced tomatoes (approx. 2 seeded tomatoes)
1⁄4 cup (12 g) finely chopped mint leaves
1⁄2 cup (120 ml) olive oil
3 tablespoons (45 g) minced garlic
3 tablespoons (45 ml) lemon juice
Salt and pepper
1 recipe Tabbouleh Salad (above)
1 cup (120 g) whole wheat flour
3 tablespoons (24 g) cornstarch
2 tablespoons (30 ml) sesame oil (optional)

Instructions:
Bring a pot of lightly salted water to a boil. Add the bulgur wheat, lower the heat to a simmer, and cook, uncovered, for about 10 minutes, or until all the liquid is absorbed. Set aside to cool.
In a large bowl, combine the parsley, cucumber, tomatoes, mint, olive oil, garlic, lemon juice, salt, and pepper to taste. Add the cooled bulgur and mix thoroughly.
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking pan with parchment or a silicone baking mat.
Add the flour and cornstarch to the Tabbouleh Salad mixture. Knead until well incorporated. If your mixture is too wet, add a little more flour.
Form into 10 patties. Bake for 40 to 45 minutes, flipping halfway through, until firm and just beginning to brown. You can eat them just like this, but they get extra yummy if you panfry them in a little sesame oil after you bake them, just to get a little golden crispy crust!
Edamame Burger

Ingredients:
2 cups (340 g) shelled and frozen edamame
1 can (15 ounces, or 420 g) chickpeas, with liquid
8 ounces (227 g) sliced mushrooms
1/2 cup (65 g) finely ground raw cashews
1/2 cup (60 g) nutritional yeast
4 cloves garlic
1/2 teaspoon ground cumin
1/4 teaspoon liquid smoke (optional)
"1 teaspoon Braggs Liquid Aminos or soy sauce", Salt and pepper, to taste
3 1/2 cups (420 g) chickpea flour
Oil
for frying

Instructions:
Place the frozen edamame and the entire can of chickpeas, including the liquid, in a saucepot and warm through. This step is to defrost the edamame; if you use fresh or precooked edamame, you can skip this step.
Combine the edamame, chickpeas and liquid, mushrooms, cashews, yeast, garlic, cumin, liquid smoke, liquid aminos, and salt and pepper in a food processor and process until smooth. Pour into a large bowl.
Slowly add the flour until a thicker consistency is formed. Depending on the moisture content of your mixture, you may need just a little flour or a whole lot.
Place the entire bowl in the refrigerator for 20 to 30 minutes to stiffen up and make it easier to handle when forming the patties. Form into 16 patties.
Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes, or until golden brown on both sides.
The Trifecta Burger

Ingredients:
1 cup (96 g) TVP granules
1 cup (235 ml) vegetable broth
10 ounces (280 g) extra-firm tofu, drained and pressed
4 ounces (112 g) plain soy tempeh
1/2 cup (112 g) vegan mayonnaise, store-bought or homemade
2 tablespoons (34 g) Sriracha sauce
2 tablespoons (30 ml) sesame oil
1/2 cup (62 g) all-purpose flour
Oil
for frying (optional)

Instructions:
In a microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and microwave for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP granules, cover, and let sit for 10 minutes. Let cool.
In a mixing bowl, crumble the tofu and tempeh. Mix in the reconstituted TVP.
Add the mayonnaise, Sriracha sauce, and sesame oil. Mix well.
Slowly knead in the flour until well incorporated and form into 6 patties. Cook as desired.
Bake at 350°F (180°C, or gas mark 4) for 30 minutes, flipping halfway through, or bake first, then finish off by lightly frying in a smidge of oil until golden and crispy, 2 to 3 minutes on each side.
Vegan Mayonnaise

Ingredients:
7 ounces (195 g) extra-firm tofu, drained and pressed
1/4 cup (35 g) raw cashews, ground into a very fine powder
1 tablespoon (15 ml) lemon juice
1 tablespoon (12 g) raw sugar or (21 g) agave nectar
1 1/2 teaspoons brown or Dijon mustard
1 teaspoon apple cider or rice wine vinegar
1/2 teaspoon sea salt
6 tablespoons (90 ml) canola oil

Instructions:
Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.
Slowly drizzle in the oil and pulse until you get the consistency that you like.
Store in an airtight container in the refrigerator for up to 2 weeks.
Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa

Ingredients:
8 bone-in, skin-on chicken thighs
1/4 cup (2 fl oz/60 ml) canola oil
1/4 cup (1 oz/30 g) Cumin Crust Rub
7 large tomatillos, papery husks removed, and cut in half
1 jalapeño chile, halved lengthwise and seeded
1/4 cup (2 fl oz/60 ml) fresh lime juice
1 tablespoon olive oil
1/2 cup (3/4 oz/20 g) chopped fresh cilantro
Kosher salt

Instructions:
1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°—375°F (180°—190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10—15 minutes on each side.
5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.