Wednesday, June 25, 2008
Grilled Chicken Thighs
Have you ever grilled oranges? Putting fruit on the grill is a great idea. They were featured as a garnish in photo accompanying the recipe for Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce. Just cut in half, brush a little oil on them and throw them on the grill. They add a lot of drama and color to the dish you serve them with and they actually taste good too.
The page for this recipe Bobby Flay's Grill It! is covered in grease spots. That must mean I had a lot of fun preparing it, right? I like almost all recipes using chicken thighs so I definitely wanted to try grilling them.
Most people may just throw their chicken on the grill or use a store bought marinade, but it is well work preparing this sauce to go with the chicken. My family members were gobbling it up like it was candy! I served this with some Rice-A-Roni and Marinated Grilled Portobello Mushrooms.
Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the shallots and cook until soft and lightly golden brown, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the orange zest and juice and the vinegar and bring to a boil. Cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Add the broth and rosemary and simmer until reduced by half and slightly thickened, 8 to 10 minutes.
Strain the sauce into a bowl, stir in the honey, and season with salt and pepper. The sauce can be made 1 day in advance, covered, and refrigerated. Reheat before using.
Heat your grill to medium.
Brush the chicken on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Place the chicken on the grill, skin side down, and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the thighs over, close the cover of the gill, and continue cooking until just cooked through, 6 to 7 minutes longer.
Remove the thighs to a platter and drizzle with some of the sauce. Tent loosely with foil and let rest for 5 minutes. Scatter the olives around the platter and garnish with rosemary sprigs. Serve additional sauce on the side.