Wednesday, June 3, 2009

Grilled Rosemary Chicken Thighs w/Sweet & Sour Orange Dipping Sauce

I really wasn't in the mood to cook last night. It's been unseasonably cool and rainy, and that just makes me sleepy and blah. But I had an extra package of natural chicken thighs which took me several trips to several stores to locate for a client last week, and I wasn't about to waste them. (I grind my own chicken for burgers for myself and my personal chef clients - that way I know exactly what I am getting).

I went to Fine Cooking, my current favorite source for recipes, and did a search for chicken thighs. This one sounded like a quick and tasty one: Grilled Rosemary Chicken Thighs with Sweet and Sour Orange Dipping Sauce.

There aren't a lot of ingredients, so I lit the grill, then rounded everything up. Putting some canola oil in a small dish and dipping a paper towel in before wiping down the hot grill is a good trick to keep things from sticking.

Since the thighs were boned and skinned, they only took about 10 minutes total to grill. Smelled great with the rosemary.

The sauce went together in a snap. Living not far from Orrville, the home of Smuckers, I usually have a supply of marmalade and jams specifically for cooking, Dipping the smoky, grilled chicken into the warm sweet and sour sauce made me happy that I got off my behind and actually made dinner.

I ate the rest for lunch and it was just as good gently reheated. There are also instructions to do them as kabobs. Might try that next time.

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