Currently viewing the tag: "Chicken Thighs"
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

 

Maple-Mustard Chicken Thighs

Maple-Mustard Chicken Thighs

The sweetness of maple syrup and the tartness of two kinds of mustards create an amazing flavor combination for these grilled chicken thighs.

Speed up prep by marinating only 30 minutes. Serve with cabbage-carrot slaw.

Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce)

Total: 2 Hours, 43 Minutes

Cost per Serving: $1.91

 

Ingredients:

•  1/3 cup spicy brown mustard

•  2 tablespoons brown sugar

•  3 tablespoons maple syrup

•  2 tablespoons yellow mustard

•  1 tablespoon grated onion

•  1 tablespoon cider vinegar

•  2 teaspoons lower-sodium soy sauce

•  1/2 teaspoon black pepper

•  1 garlic clove, minced

•  8 bone-in chicken thighs, skinned

•  1/4 teaspoon kosher salt

•  Cooking spray

 

Preparation:

1.  Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours.

2.  Preheat grill to medium-high heat.

3.  Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

 

Julianna Grimes, Cooking Light

MAY 2011

 

 

Source: Cooking Light

 

Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish

Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish

Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish

Yield: 4 servings (serving size: 2 thighs and 3/4 cup relish)

Total: 20 Minutes

 

Ingredients:

•  Cooking spray

•  1 teaspoon garlic powder

•  1 teaspoon ground cumin

•  3/4 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper

•  8 skinless, boneless chicken thighs (about 1 1/4 pounds)

•  2 cups cubed fresh pineapple (about 1/2 pineapple)

•  1/2 cup fresh corn kernels (about 1 ear)

•  1/3 cup finely chopped red bell pepper

•  1/4 cup thinly sliced fresh basil

•  3 tablespoons finely chopped red onion

•  1 tablespoon cider vinegar

•  1 teaspoon sugar

 

Preparation:

1.  Heat a grill pan over medium-high heat; lightly coat with cooking spray. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl; sprinkle over chicken. Add chicken to pan; cook 10 minutes on each side or until done.

2.  Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve relish over chicken.

 

David Bonom, Cooking Light

AUGUST 2011

 

Source: MyRecipes