Monday, March 10, 2014

Grilled Citrus Chicken


What is your favorite thing to do on vacation?  Don't laugh but mine is to watch Food Network since we don't have cable.  We even sat and watched it on our honeymoon because back then we didn't even have TV! No Netflix, no HULU, nothing.  The last time we stayed in a hotel it wasn't really a vacation, it was actually a funeral, but we were in a hotel nonetheless and it had cable and a pool and we were all pretty thrilled to be out of our element for just a little bit.

While we didn't actually spend much time in the hotel I was able to catch a few glimpses of one of Guy Fieri's shows while I was getting ready. He was making citrus chicken and it looked so delicious with lots of fresh herbs and citrus juice and zest.  I couldn't wait to get home and make a go of it with my own twist. 

I thought of my dad and my husband while making this because they have the same complaint about eating a big piece of meat, particularly chicken; there's not much flavor.  So, I was bound and determined to make it right and get bursting flavor all throughout it.  I think I scored pretty well, hubby liked it!  The key is to use chicken thighs and give it enough time to marinate.  With spring just around the corner and grilling season upon us, you'll want to give this a try.


Grilled Citrus Chicken
for the marinade:
6 bone-in chicken thighs, skins removed
juice and zest of 1 orange
juice of 1 lemon
juice of 1 lime
1 clove garlic, minced
2 Tbsp. olive oil
2 Tbsp. fresh basil, chopped
2 Tbsp. fresh mint, chopped
1 Tbsp. minced onion
1 Tbsp. white balsamic vinegar
1/2 tsp. salt
few cracks of fresh ground black pepper

for the glaze:
1 Tbsp. olive oil
1 Tbsp. minced onion
1 tsp. fresh ginger, grated or minced
1 Tbsp. white balsamic vinegar
1/4 cup jalapeno jelly
1/4 cup sweet chili sauce
reserved marinade

In a mixing bowl, combine all marinade ingredients, except chicken.  Whisk together.  Pour into a gallon ziploc bag, add chicken and refrigerate about 6-8 hours, up to overnight.

Remove chicken from marinade, reserving remaining marinade for glaze.

Heat 1 tablespoon olive oil in small saucepan over medium-high heat.  Add onion and ginger and saute about 2-3 minute.  Add remaining ingredients and bring to a boil.  Reduce heat and let simmer 5-10 minutes.  Depending on how thick your jelly is will help you determine cook time.  Mine was homemade and pretty thick so I didn't simmer it long.  If it is thinner, opt for the longer cook time.

Preheat outdoor grill.  Lay chicken on grill and baste with glaze.  Cook about 6 minutes.  Flip, baste other side and cook another 6-7 minutes.  Remove chicken from grill and allow to rest at least 5 minutes before serving. Serve warm.


SOURCE: Adapted from Guy Fieri

2 comments:

  1. so funny how we feel guilty for watching TV when in fact slumping in front of the TV is the vacation from our everyday lives that we need... plus it DOES feel special when someone else is paying for cable.. love the chicken thighs xx

    ReplyDelete
    Replies
    1. Too true! Have a beautiful day and thanks for stopping by.

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