Ingredients
- 1 medium onion, cut into wedges, keeping root intact
- 2 garlic cloves, finely chopped
- 1 pound skinless, boneless chicken thighs
- 1 tablespoon cumin seeds, coarsely crushed
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 teaspoon corn tortillas, warmed (for serving)
- 2 teaspoon avocados, sliced (for serving)
Preparation
Baking Directions:
Chicken: Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl.
Plancha: A charcoal grill is our first choice since it gets hotter than a gas grill, but both will work.
For charcoal, fill your grill with a 4-inch layer of unlit hardwood charcoal.
Meanwhile, light a chimney starter filled with charcoal.
When the coals are ready, dump them over the unlit charcoal coals.
Refit the grill grate and position the slate on top.
Let it heat while the bottom layer of coals ignites.
If using a gas grill, place slate on cold grill grate, turn burners to high, then close the lid and heat for 20 minutes.
The slate might crack, but don’t worry.
Lightly coat the surface with olive oil and start grilling as soon as it’s really hot (water should evaporate immediately).
Never lift the slate off the grate while the grill is lit.
Instead, remove the grate, slate and all using sturdy oven mitts.
Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
Let chicken rest 5 minutes before slicing.
Serve with tortillas, avocados, tomatillo salsa verde, cilantro, radishes, and lime wedges.
