GRILLING CHICKEN THIGHS ON GAS GRILL RECIPES
HONEY GARLIC CHICKEN THIGHS RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 3 hours 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
- Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.
BRAISED CHICKEN THIGHS WITH CARROTS, POTATOES AND THYME
<p>Fresh herbs and sweet carrots update this old-fashioned skillet dinner. To retain its fragrance, add the thyme just before serving. If you use a <a href="https://youtu.be/l-yqae5WH7w"><b><u>Staub Braise and Grill Pan</u></b></a>, you can streamline the process by searing the chicken and sautéing the vegetables at the same time.</p>
Provided by WILLIAMS-SONOMA.COM
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken lightly with salt and pepper and then generously with paprika. In a large, heavy fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate.
- Add the onion to the pan and stir, then add the potatoes and carrots. Season with salt and pepper and sauté until the vegetables are beginning to brown, about 5 minutes. Add the flour mix and stir to coat. Gradually stir in the broth and vermouth and bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.
- Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes. Stir in the thyme. Taste and adjust the seasoning with salt and pepper. Divide the chicken and vegetables among 4 warmed plates and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Weeknight Gluten Free,</i> by Kristine Kidd (Weldon Owen, 2013).
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