Rosemary Grilled Chicken Thighs

Rosemary Grilled Chicken Thighs

Online reviewers claim that these honey-and-mustard-marinated thighs are definitely “company-worthy.” Serving them over cheese grits and sautéed spinach makes this grilled chicken dish extraordinary. For a tasty alternative, try these with our quick Honey Mustard Sauce.

Yield: Makes 4 to 6 servings

 

Ingredients:

•  1 garlic clove, pressed

•  1 tablespoon olive oil

•  2 tablespoons Dijon mustard

•  2 tablespoons honey

•  1 teaspoon salt

•  1 teaspoon chopped fresh rosemary*

•  1/2 teaspoon pepper

•  1 1/2 pounds skinned and boned chicken thighs**

•  1/2 lemon

Sautéed Garlic Spinach

Two-Cheese Grits

 

Preparation:

1.  Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.

2.  Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.

3.  Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.

 

* Fresh thyme, cilantro, or oregano may be substituted.

**1 1/2 lb. skinned and boned chicken breasts may be substituted.

 

4.  Rosemary Grilled Pork Tenderloin: Omit chicken thighs. Substitute 2 lb. pork tenderloin and grill as directed 8 to 10 minutes on each side. Proceed with recipe as directed. Prep: 10 min., Chill: 1 hr., Grill: 20 min., Stand: 10 min.

5.  Sautéed Garlic Spinach: Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Sauté 1 pressed garlic clove in hot oil 30 seconds. Add 1 (10-oz.) bag fresh spinach, thoroughly washed, to skillet, and cook 2 to 3 minutes or until spinach is wilted. Sprinkle with salt and pepper to taste. Serve spinach with slotted spoon or tongs. Makes 4 servings; Prep: 5 min., Cook: 4 min.

6.  Two-Cheese Grits: Bring 4 cups water and 1 tsp. salt to a boil in a 3-qt. saucepan. Whisk in 1 cup uncooked quick-cooking grits; reduce heat to medium-low, and cook 5 to 6 minutes or until tender. Remove from heat, and stir in 1 cup (4 oz.) shredded Cheddar cheese, 1/2 cup (2 oz.) shredded Parmesan cheese, and 2 Tbsp. butter. Sprinkle with pepper to taste. Makes 4 servings; Prep: 5 min., Cook: 10 min.

7.  Honey Mustard Sauce: Stir together 1/2 cup mayonnaise, 2 Tbsp. Dijon mustard, and 2 Tbsp. honey. Makes about 3/4 cup; Prep: 5 min.

 

Southern Living

SEPTEMBER 2008

 

 

Source: MyRecipes