Grilled Chicken Thighs with Cumin and Coriander with Hot Pepper Relish

Photo by Hannah Hudson

By Chef Sam Adkins | Photography by Hannah Hudson

Grilled Chicken Thighs with Cumin and Coriander with Hot Pepper Relish

8 organic chicken thighs with bone and skin

¼ cup cumin seed

¼ cup coriander seed

2 tablespoons kosher salt

Toast cumin and coriander separately in a sauté pan over medium heat for 5–6 minutes each. Grind in a spice grinder or blender. Mix with salt and season chicken thighs no less than 1 hour before grilling. Grill over a lower heat to prevent burning. 

Hot Pepper Relish

1 poblano pepper

1 anaheim pepper 

1 red bell pepper

2 limes, juiced

2 tablespoons honey

Salt to taste

Roast peppers over hot grill till skin blisters and turns dark or black. Put in a covered container and let sit for at least 20 minutes. Peel and de-seed peppers. Cut all peppers into a ¼ inch dice, then mix with rest of the ingredients. 

Chef Sam Adkins is the corporate chef at Brothers and Sisters in the Line DC hotel. This recipe was featured in our Fall 2015 Issue.