Pan Roasted Chicken Thighs with Salsa Manzana


Pan Roasted Chicken Thighs with Salsa Manzana 

  • Prep time- 15 min 
  • Cook time- 25 min


  • 1-2lbs Boneless, skinless Chicken Thighs.
  • 1/2tsp Cumin.
  • 1/4 cup Cilantro, minced.
  • 1 1/2 tbsp Fresh garlic, minced.
  • 3 tbsp Extra Virgin Olive oil. 
  • 3 ea. Fuji apples, diced small. 
  • 2 ed. Tomatillos, diced small.
  • 1/4 cup Cilantro, chopped.
  • 1/4 cup Red onion, diced.
  • 1 ea. Jalapeno, diced and seeded.
  • 1/3 cup Lime juice, freshed squeezed.
  • 1/2 tsp Salt and pepper to taste. 


  • In a bowl combine the chicken thighs with the cumin, cilantro, garlic, and extra virgin olive oil. Toss to coat everything and then allow to marinate in the refrigerator for at least 30 min.    **overnight is best. 
  • For making the salsa, in a bowl combine the apples, tomatillos, cilantro, red onion, jalapeno and fresh lime juice. Add salt and pepper to your taste, refrigerate until ready to use. 
  • Pre-heat your pan over med heat for 2 min, season your chicken thighs with salt and pepper on both sides, add olive oil to the pan and then the chicken thighs. Cook the thighs for 4-6 min per side or until the internal temperature of the thighs read 170F. 
  • Remove the thighs to plate once fully cooked and top with the apple salsa.