A chicken crossing the road is poultry in motion.
Chicken thighs are my favorite cut to grill. I find them easier to get uniformly done without overcooking or undercooking. Here they are marinated overnight in a thick, spiced up marinade which packs a huge flavor punch. Really good.
Take care to avoid the flames from shooting up as the honey makes the meat vulnerable to burning.
1 cup honey
1/4 cup sesame seeds
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp turmeric
1/2 tsp cayenne pepper
3 Tbs fresh lime juice
2 tbs olive oil
Salt and pepper
12 boneless chicken thighs
1. In a large bowl, combine the honey, sesame seeds, ginger, cinnamon, cumin, paprika, turmeric, cayenne, lime juice, and olive oil. Season to taste with salt and pepper.
2. Pour honey mixture over the chicken thighs and marinate, covered, overnight in the refrigerator.
3. When ready to cook, remove the chicken from the marinade and grill about 6 to 8 minutes on each side, being careful not to let the flames flare up. (If broiling, place on a greased baking sheet and cook 5 inches from the heat.)
Recipe From Nathalie Dupree Cooks Great Meals For Busy Days
I’m grillin’ and chillin’ listening to this awesome tune from Missouri-based band Shipman.
“One day this ship will sail
taking me to places better than
the empty desert here
but you’ll always have a place inside my heart”