Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, July 25, 2015

Grilled Chicken Thighs with Mandarin Orange Glaze

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

  • 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
  1. Light a grill for medium heat.
  2. Place the mandarin oranges and garlic in a mini food processor and pulse until emulsified.
  3. 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.
  4. 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
  1. 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, 20-25 minutes, depending on size. 
  2. 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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