Saturday, April 27, 2013

Grilled Curry Chicken thighs with a Maple Chipotle Glaze

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Another Day on the Grill!

Me, The original Snoop Dog and Charlie Brown are so excited to be back n the grill!  Of course, it was pushing it just a bit, 50 degrees and even a tiny bit of drizzle... but I was still doing the happy dance around the patio.

My thighs came out perfect.  I have a bit of a secret for grilling chicken thighs, that is to actually use your grill more as an oven.  I have a muffin tin that I use, balance the thighs over the openings.  Then place the tin in the grill.  this way, the chicken juices and the marinade/glaze pools in the bottom of each cavity, begins to heat and steam, thus steaming the thighs from below.

No more dried out chicken off my grill!!!

With this grilling secret... the hot are circulating around the top of the chicken browns it beautifully, crisps the skin perfectly and the hot steamy pool of drippings below adds moisture and a flavor punch from below.

Swap out whatever sauce and rub you might like and perfect thighs every time!


This way you too can do the Snoopy Summertime dance around your patio too!

This was served on a bed of Ramon Noodle/Broccoli Slaw (sweetened to contrast the heat from the curry), some Blue Cheese Potato Salad and a few loaded up Pimento Cheese Bacon Burgers!

Like I said, a good day on the grill.

OK, Here's what I did...

Grilling Time - Grilled Curry Chicken thighs with a Maple Chipotle Glaze

  • 4 Plump Chicken Thighs
  • For the Brine...
  • 1 Cup Kosher Salt
  • 1/2 Cup Sugar
  • 1 TBS Peppercorns
  • 3 Cups water AND 3 Cups Ice
  • For Grilling Time...
  • 1/4 Cup Curry Spice Rub
  • 3/4 Cup Maple Syrup
  • 1 tsp Chipotle powder
Cooking Directions
  1. 1 Hour before grilling time, brine the chicken thighs...
  2. Bring 3 cups water, salt, sugar and peppercorns to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes.
  3. Remove the saucepan from the heat and cool completely by adding the ice.
  4. Put the chicken in a bowl and add the cooled brine.
  5. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
  6. RUB (not sprinkle, RUB) the Curry Powder all over the chicken.
  7. Balance each thigh on a muffin tin (large size muffins)
  8. Move to grill, over indirect high heat, close lid and allow to cook for 20 minutes.
  9. While it is cooking, mix the syrup with the chipotle powder and heat over low heat.
  10. After 20 minutes, check the internal temperature of the chicken. You are aiming for 160 degrees, NO MORE Than 165.
  11. Brush the glaze on the chicken and continue cooking in the grill (lid closed) until the chicken reaches the correct temperature )about 15-20 minutes more).
  12. Remove from grill and allow to rest for 10 minutes before serving.
  13. Serve Warm and ENJOY!

And check back next week for posts about the salads and the Burgers!!!


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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