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Thighs, Honey Balsamic Grilled Chicken

Thighs, Honey Balsamic Grilled Chicken

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Yield: 4 Servings
Delish

We love chicken thighs for how much flavor they bring. Grilling your thighs means even more flavor and we are always down for that. Unless you burn the crap out of them like I usually do. I modified the grill instructions to improve the chances of success.

  • 8bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 2TBS butter
  • 2TBS balsamic vinegar
  • ⅓cup honey
  • 3cloves garlic, peeled and crushed
  • Canola oil, for greasing
  • Chopped chives, for garnish
  • Chopped parsley, for garnish
  • Lemon wedges, for garnish

Place the chicken thighs on a large plate and sprinkle with salt and pepper on all sides. Work the seasoning into the chicken. Let sit, in the refrigerator, for at least an hour.

Meanwhile, make the glaze: In a medium saucepan, melt the butter.

Add the vinegar, honey and garlic and stir until the honey has dissolved. Season with salt and pepper. Set near the grill.

Heat a gas grill to high and clean and grease the grates with canola oil.

Turn off one side of gas grill. Add chicken skin side down to the side that is off and grill, flipping often and basting with sauce, until cooked through, 10 minutes per side.

Serve with lemon wedges and garnish with chives and parsley.

Oven-Fried Chicken Thighs

Oven-Fried Chicken Thighs

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Yield: 6 servings
Scott Nowell

Circa 2015: I love nice crispy chicken thighs. Great flavor and the coating is a real playground for experimenting with additional seasonings. Based on personal preference choose just flour coating, regular bread crumbs or Panko crumbs or use a variety.

For non-coated:

    • 6large chicken thighs, bone-in, skin-on
    • salt
    • freshly ground black pepper
    • flour

For coated:

  • 2eggs
  • milk
  • 1cup seasoned bread crumbs, regular or panko
  • – or –
  • additional seasoned flour


Preheat oven to 425°F.

Line a quarter sheet pan with foil and spray or lightly coat with oil.

For all:

Arrange the chicken thighs skin side down on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges. Note: if you’re a crispy skin fan you can skip the trimming.

Season both sides generously with salt and black pepper.

For coated:

Line up two or three bowls for a breading station. In the first place about 1/2 to 2/3 cup flour, season with generous pinch of salt and pepper.

In the second beat the eggs. Season with salt and pepper and mix in about 1/2 cup milk.

Optional: In the third, add the bread crumbs and season with additional salt and pepper to taste.

One at a time, dredge the thighs in the flour to coat completely. Shake or tap to remove excess.

Coat the floured chicken in the egg mixture, turning to coat completely. Drain excess.

Dip the chicken in the bread crumbs turning to coat generously or re-dredge the chicken in the flour.

Bake:

Place chicken skin side down in the prepared pan.

Repeat with remaining chicken.

Bake for 30 minutes, remove and turn chicken over.

While the chicken is baking, make mashed potatoes or rice pilaf and you choice of green vegetable.

Bake for 20-30 minutes more until crispy and temperature is at least 190°F.

Remove from oven and let sit for 10 minutes.

Serve with:
Starch: Mashed Potatoes, Rice, Pasta.
Veg: Any

Special Seasoning

Yield: 1 lb Seasoning Mix
  • 4tbs white pepper
  • 4tbs black pepper
  • 3tsp garlic salt
  • 3½tbs sage
  • 1tbs coriander
  • 4tsp ground ginger
  • 1tbs plus 1 tsp cayenne
  • 2tsp clove
  • 2tsp allspice
  • 2tsp savory
  • 1tsp marjoram
  • 1tsp thyme
  • 1¼cups table salt

Add 24 grams mix to 1 cup AP flour

Crispy Pan-Roasted Chicken Leg Quarters or Thighs

Crispy Pan-Roasted Chicken Leg Quarters or Thighs

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Yield: 2-6 servings
Adapted from Epicurious

July 2015 This is an easy and fairly quick dish for bone-in leg quarters or thighs.  You can change the flavors by adding additional seasonings to the chicken.  Herbes de Provence or poultry seasoning both work well

    • 2-6skin-on, bone-in chicken leg quarters or thighs
    • Kosher salt
    • Freshly ground pepper.
    • 1TBS oil

Preheat oven to 475°F.

Season chicken with salt and pepper. Heat oil in a 10” -12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking.

Nestle chicken in skillet, skin side down, and cook 2 minutes.

Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Flip chicken; Transfer skillet to oven and cook 13 more minutes.

Check temperature for 175 next to bone. Continue cooking until meat is cooked through.

Transfer to a plate; let rest 5 minutes before serving.