~Chef Perry Perkins~
Active Time: 15 min.
Total Time: 25 min.
2 chicken thighs, w/ skin & bone 1/2 lg. sweet onion
2 garlic cloves 1-inch ginger root
2 tbsp. low sodium soy sauce 1/2 orange
1/4 tsp. black pepper vegetable oil
Skin and thinly slice the onion. Skin and mince the garlic. Peel and mince the ginger. Juice the orange. Trim any excess fat and skin from the chicken to help prevent flare-ups.
Rub the chicken with black pepper. Combine the chicken, onion, garlic, ginger, soy sauce, orange juice and black pepper in a large re-sealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate at least one hour or overnight.
Prepare the Dish
Preheat the Top Grill to medium high, for a two-zone fire, and grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to broil/grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.
A Note on Thighs
When it comes to grilling chicken, too many cooks are obsessed with the breast, especially the boneless and skinless type.
Now, I’ll admit that there are a few recipes out there where the boneless, skinless chicken breasts, shines, but mostly it's about using an ingredient quick and easy. The trade off, however, is flavor. You can add flavor to a b/s chicken breast by brining or marinating, but most of what you’re tasting is the added ingredients...the chicken breast itself doesn't bring much to the table.
For my money, I'll swap breasts for thighs in recipes any chance I get. Thighs have way more chicken flavor and a silky texture, (plus they're cheaper than breasts.) You can get them boneless and skinless as well, but I say stick with the bones and skin, which add a lot more poultry flavor.
Wings and legs certainly have their applications as well, but you get a lot more bang (ie: sweet, tender meat) for your buck, with less gristle and sinew.
Okay, thus ends the sermon.
Active Time: 15 min.
Total Time: 45 min.
1/3 cup Greek yogurt 1/2 oz. sunflower seeds, raw
1 dash salt 2 tbsp. buttermilk 1/2 lemon 2 tbsp. mayonnaise
2/3 tsp. spicy brown mustard 1 dash ea. salt & black pepper
2/3 lb. broccoli stalks 2 med. carrots
Preheat oven to 300°F. Place sunflower seeds and salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve. Juice the lemon.
Prepare the Dish
Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, salt & black pepper.
Whisk to incorporate and reserve.
Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks. Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine.
Sprinkle with sunflower seeds and serve.
~ Chef Perry
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