Simple
grilled chicken takes on tasty new meaning with a sweet, rich, and very orangey
glaze to complement the smokiness of the thighs. It’s so easy to make—the
key is giving it time to reduce. The glaze starts out very runny, then cooks
down to a wonderful, glossy, sticky consistency—it stays put on the bird!
Tip: Rubbing the grill grate with oil
once it's hot (and just before adding the chicken) ensures the meat won’t stick
when you turn it.
Serves 4
Ingredients
- 1/2
cup drained mandarin oranges (from an 11-oz can, in juice or light syrup—3 tbsp reserved)
- 1 small
garlic clove, finely chopped
- 2 tbsp honey
- 1 tbsp
white balsamic vinegar
- sea salt
- freshly ground black pepper
- 1 tsp
finely chopped rosemary
- olive or
vegetable oil, for rubbing grill grate
- 8 medium-sized chicken thighs (about 3 lbs total), skin removed
|
Drained Oranges and Juice |
Preparation
- Light
a grill for medium heat.
- Place
the mandarin oranges and garlic in a mini food processor and pulse until emulsified.
- Heat
a small saucepan or skillet over medium heat. Transfer the mandarin orange
mixture to the pan and stir in the honey, vinegar, and reserved juice or syrup. Season with salt and pepper.
- Bring
to a light simmer and cook until reduced and thickened, 13-15
minutes. Remove from the heat and stir in the chopped rosemary. Let stand while
the chicken grills.
|
Ready to Process |
|
Emulsified Oranges |
|
Beginning to Cook |
|
Cooked Glaze |
- Rub
the grill grate with oil. Season the chicken thighs with salt and pepper and grill,
turning several times (and covering the grill to prevent flare-ups), until golden
brown and cooked through, 25-30 minutes, depending on size.
- About
3 minutes before the chicken is done, brush the thighs with most of the glaze.
|
Seasoned Thighs |
|
Beginning to Grill |
|
After 1st Turn |
|
Grilled Thighs |
|
Glaze Added |
Transfer the chicken to a
board or platter and let rest 5 minutes before serving. Brush with the
remaining glaze and serve.
|
Grilled Chicken Thighs with Mandarin Orange Glaze |
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