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|1||Preheat grill on medium heat for 30 minutes. Combine, with whisk, vegetable oil, ancho chili powder, cumin, salt and pepper in a large bowl. Add chicken thighs, red onion wedges and garlic. Toss to coat. Place chicken thighs and red onion evenly on grill. For the red onion cook until onion gets nice grill marks on both sides. For the chicken thighs, turn each thigh 90 degrees after 3-4 minutes and flip over after another 3 minutes. Turn 90 degrees again after 3-4 minutes, then check temperature after another 3 minutes of cooking. Once the chicken thigh reaches 165 degrees internal temperature it is fully cooked. Rest for 5 minutes, then slice into ½ inch strips. Place thighs and red onion on plate and tent with aluminum foil to keep warm.|
|2||Preheat to 375 degrees. In a large bowl combine oil, salt and cumin with whisk. Toss tomatillos, jalapeño, garlic and onion with oil, salt and cumin. Place on sheet pan and cook for 20-30 minutes, just until all start to brown. Remove from oven and place all ingredients, including lime juice and cilantro leaves, in a food processor or blender. Pulse to combine, be careful not to overdo it as you want to keep some of the chunkiness for texture. Taste and adjust seasoning as needed. Kept refrigerated this salsa is good for 3-5 days.|
|3||On grill, place tortillas to warm up and absorb the smoky goodness. Not too long as you want them soft not crispy. Serve with tortillas, avocados, Roasted Tomatillo Salsa Verde, cilantro sprigs, radishes and lime wedges.|