Saturday, March 5, 2011

Grilled Chicken Thighs with Chipotle Sauce

We're down to our last week of cooking in the current kitchen of 305. We think. We may have less time than that. We're having a discussion with the contractor over when he's going to gut it. He wants to get in there next week, and we're saying hooooold it! Wait until the cabinets are in and accounted for, and we ascertain that they're undamaged, and hey, is the sink in yet? (We've unfortunately learned to do this sort of thing the hard way - through the bathroom and laundry room projects.)

But I don't especially want to relive that trauma right now, so let's make a quick weeknight dinner.

Go pop a sweet potato or two in the oven to bake while you're doing this to go along with. Poke holes in them and put them on a pan, or you'll have a godawful mess oozing all over the bottom of your oven.

Start with boneless skinless chicken thighs. I like to get those packs from Costco and just keep them in the freezer. That way, I always have some I can thaw and have for dinner.

Make a spice rub for the chicken. I adapted this one from Tony Rosenfeld. Oh! How I love that man! Every recipe of his I've tried or adapted is great. Never a clunker in the bunch. Anyway, make this spice rub. Or some derivation of it:

Put 1-1/2 teaspoons of ground cumin, a teaspoon of packed light brown sugar, 1 teaspoon of chili powder, 1/4 teaspoon of ground cinnamon, and a teaspoon of Kosher salt in a bowl and mix them all together .

Get your roasting pan ready and turn your grill on - we're going for about 450F. You could use the oven or even the broiler if you'd rather. Yes, you could do this chicken without the roasting pan on the grill. I just like to minimize the mess on my grill. So here's my roasting pan, covered with aluminum foil and topped with parchment.

Sprinkle the spice rub over both sides of the chicken. I drizzled mine with a little olive oil first, but you don't have to do that.

Put the chicken on the grill (or in the oven) and keep an eye on it - it needs about 12 - 15 minutes, depending on how big your thighs are. Mine are pretty good sized, which is why I work out every day. And only wear shorts in the privacy of my own home.

In a small saucepan, mix together about three Tablespoons of honey, 3 Tablespoons of ketchup or tomato paste (I was shamefully out of tomato paste), one canned chipotle chili plus a couple teaspoons of the adobo sauce from the can, three Tablespoons of bourbon (yes!!), a teaspoon of Dijon mustard, and a dash of Worcestershire sauce.  Simmer that for five or ten minutes, then serve it over the finished chicken.

Here's the .pdf, if you would like to giverago!

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