Thursday, August 27, 2009

Grilled Rosemary Chicken Thighs

This recipe is from one of my favourite magazines... "Fine Cooking" Sept 2007 variation. I prepare this chicken in advance and freeze it until the day I need it. I have even frozen the thighs on the skewers!

Clean and trim 14 chicken thighs. Cut them in half, as evenly as possible for the skewers. Use a zip lock freezer bag and add 2 tbsp of olive oil, 2 tsp kosher salt, 2 tsp dark brown sugar, 1tbsp minced rosemary, 1 tsp freshly grated black pepper and 1 tsp crushed red pepper flakes. Add the thighs and mix evenly. You can marinate them for a few hours or freeze and thaw when you're ready to use. Thread the thighs on wooden skewers when you are ready to use them and grill on medium heat for ~15-20 minutes. Move thighs to a platter and let rest 5 minutes before serving.

Serve with sweet and sour dipping sauce.
Heat 1 cup orange marmalade, 1/4 cup of rice wine vinegar and 1 tsp of minced rosemary. Sweet and sour dipping sauce should be heated and served in individual bowls. I like to drizzle a little sauce on the skewers first before serving.

1 comment:

  1. Hi Suzanne! I just asked Marcie if she had a good recipe for chicken thighs and she got all excited and told me to check out your blog - awsome! Trying these tomorrow - I'll let you know how it goes. Laura Brouse - Copeland Gang member