Garlic Serrano Grilled Chicken

STEP 1: MARINATE

Combine chicken ingredients and marinate overnight, or at least 2 hours.

STEP 2: GARLIC SERRANO SAUCE

Toast pumpkin seeds until lightly golden. Add tallow and reduce heat to low. Cook garlic until golden and soft, about 10 minutes. Remove garlic. Increase heat to medium-high and fry tortilla until deeply golden. Reserve the tallow, then cook onion, serranos, and tomatillos in the same pan until charred and softened.

STEP 3: BLEND

Let tallow cool slightly, then blend all Garlic Serrano Sauce ingredients, including remaining tallow, on high until very smooth, adding just enough water to blend. Optionally strain for a smoother sauce.

STEP 4: CORN

Combine grilled corn, red onion, cilantro, lime juice, and kosher salt to taste.

STEP 5: GRILL

Grill chicken leg quarters until the thickest part of the thigh reaches 180°F and the skin is well charred. Drizzle bread with olive oil and grill until charred with crisp edges. Remove from heat and spread with garlic butter, then finish with flaked sea salt.

STEP 6: PLATE

Spoon Garlic Serrano Sauce onto a plate and top with grilled chicken. Add grilled corn mix and serve with grilled garlic bread.