Fusion Grilled Chicken Thighs Food

BBQ GRILLED CHICKEN THIGHS

Steps:

• Begin by taking out the chicken thighs and pat each one with a paper towel to remove excess moisture.
• Next, add the garlic powder, chipotle powder, chili powder, paprika, black pepper, and salt into a small bowl and mix all the spices together.
• Pour the spices over the chicken thighs and massage the thighs with the spices and be sure that each chicken thigh is covered with spices.
• Let the chicken thighs sit for at least 30 minutes in the spices (longer is always better). This will help get the juices get flowing and flavor the meat.
• While the chicken is sitting, preheat the grill to 400ºF and make sure there is indirect and direct grilling space on the grill.
• When the chicken is ready, place the chicken on the grill skin side down over direct heat for 4-5 minutes to crisp up the chicken skin.
• Flip the chicken and cook the chicken for another 4-5 minutes.
• Lastly, flip the chicken one more time (skin up) and move it to indirect heat.
• Add a tablespoon or so of BBQ sauce to each chicken thigh and spread out the sauce evenly over the thighs.
• Close the grill and let the BBQ sauce caramelize for 2-3 more minutes and then remove the thighs from the grill.
• Let the chicken rest for 5 minutes and then enjoy with more BBQ sauce.

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS

Steps:

• In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
• Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
• Preheat grill. Brush and oil the grill to clean.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
• Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
• Serve the chicken with grilled lemon.
• Call yourself a superstar!
• March - Why We Love: Lemons

GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE

Steps:

• To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
• For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
• Serve the chicken with the remaining ginger scallion sauce.

FUSION GRILLED CHICKEN THIGHS

Steps:

• 1. Combine dressing and sauce.
• 2. Add chicken and marinate overnight.
• 3. Bake at 375 degrees for 50 minutes.