Thursday, July 21, 2011

A recipe on the top of our grilling list:
Grilled Rosemary Chicken Thighs with
Sweet & Sour Orange Dipping Sauce

At the time I write this, Grilled Rosemary Chicken Thighs with Sweet & Sour Orange Dipping Sauce (click for the recipe) received 21 rave reviews on the Fine Cooking magazine website.
   These folks are smart – this is a mighty delicious dish that you won’t want to miss.
   It’s a favorite in our house, and easily one of the top five best grilled dishes my husband and I have ever made.
   It’s so quick and easy to make, with blissfully simple ingredients.
   You could serve it on a weeknight, or impress friends at an outdoor dinner party.
   Because the recipe uses chicken thighs, which are naturally very moist, it’s quite hard to grill the chicken to the point that it’s too dry.
   The accompanying Sweet & Sour Orange Dipping Sauce is so terrific, you may just consider making it on its own for the dipping of egg rolls or spring rolls, for example.
   The recipe has an option for preparing the chicken as kebabs, but we’ve always made the less fussy version of simply grilling the chicken thighs.
   I flattened out each chicken thigh (they’re usually sold rolled up slightly) before oiling and seasoning them, and my husband put them in a fish grilling basket sprayed with cooking spray for grilling.
   One tablespoon of minced fresh rosemary is combined with dark brown sugar, kosher salt, pepper and crushed red pepper flakes. I used ½ tsp of red pepper flakes instead of one teaspoon as directed in the recipe, just to cut down on potential heat.
   The recipe says to drizzle olive oil and sprinkle the chicken with the rosemary mixture in a shallow pan. I used a large glass baking dish.
   The chicken is grilled, then left to rest for a few minutes.
   The dipping sauce is made by warming marmalade, rice vinegar and one teaspoon of minced fresh rosemary.
   The chicken is served with the dipping sauce.

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