I’m forever looking for recipes to accompany my salad, being that I’m trying to eat somewhat healthier. While browsing though one of my favorite new cookbooks I came across this recipe. Missy Robbins writes in her book Breakfast, Lunch, Dinner… Life about having had this on summer nights as a kid. It was grilled and served with a salad. So. It’s winter, I live in a second story Bronx apartment, therefore I have no grill. But the salad part is what caught my attention, and I made it work. And boy, was it yummy! Here’s my Urban version of this delicious dish, but obviously, if you can, do grill it on your BBQ!
What you’ll need:
- 8 -10 chicken thighs
- 1 cup ketchup
- 1/2 cup Dijon mustard
- 1/4 cup red wine vinegar
- 1/4 olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp hot paprika
- 2 tbsp sweet paprika
- 15 grinds black pepper
- 2 tbsp honey
- 1 tsp Worcestershire sauce
Combine all ingredients (except the chicken) in a bowl. Whisk thoroughly. Add chicken and let marinade for at least 30 minutes.
At this point you would preheat your grill to medium, but since I pan fried, I placed the chicken in the pan instead of on the grill, skin side down. In the grill version you grill until the chicken chars, I chose to fry long enough for the meat to burn just a little bit to get that char. This requires a lot of attention, you don’t want your dish to actually burn.
Turn the grill or stove top to low, and turn the chicken over. Continue to cook until done, about 15 to 20 minutes. Serve with a good old salad, and lunch is served!
Bon Appétit!
For more info on Missy Robbins’ cookbook click here!
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