Saturday, May 7, 2011

Grilled Chicken Thighs with Peas and Shallots

I know you see lots of chicken recipes here, but I'm a big fan.  What I'm not a fan of is eating it the same way every week.  Luckily I LOVE searching for recipes and even better I love trying new ones out.

This FABULOUS chicken dish came from (GASP) Sunset Cookbook.  I am so glad the weather is finally turning itself toward grilling because I love grilled chicken.

The chicken was tender and juicy, the way a good chicken should be.  I used whole legs instead of just the thighs and grilled it on The Egg.

I chose not to follow the original recipe when making the peas, so below is my rendition.  Be careful - it is easy to get them too salty! 

Grilled Chicken Thighs with Peas and Shallots (Inspired by Sunset Cookbook)
  • 12  skin-on, bone-in small chicken thighs or 6 large (about 3 lbs. total)
  • 3  tablespoons  thin slices garlic, divided
  • 3  tablespoons  chopped fresh rosemary leaves, divided
  • 2  tablespoons  extra-virgin olive oil
  • 1 1/2  teaspoons  kosher salt, divided
  • 3/4  teaspoon  freshly ground black pepper, divided
  • 4 cloves garlic
  •  3 cups frozen peas, thawed
  • 1/4  cup  chopped prosciutto
  • 1/4  cup  chopped red onion
  • 3  to 4 tbsp. fresh lemon juice
1. Rinse chicken and pat dry, then arrange in a single layer in a 9- by 13-in. baking dish. Scatter 1 1/2 tbsp. garlic slices over chicken, then sprinkle with 1 1/2 tbsp. rosemary. Drizzle chicken with olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Turn to coat; chill, covered, at least 6 hours and up to overnight.

2. Prepare a gas or charcoal grill for indirect medium heat (about 400°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using gas, turn all burners to high and close lid; heat 10 minutes and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using charcoal, light 60 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank on opposite sides of firegrate and let burn to medium. The area over the cleared section is the indirect heat area.

3. Pat chicken thighs dry and lay them skin side down over indirect heat area; close lid. Cook 10 minutes (12 for large thighs). Turn over and grill, covered, 10 minutes more. Move chicken over direct heat and cook, turning once, until skin is well browned, 3 to 5 minutes, and until chicken is no longer pink inside (cut to test). Transfer the chicken to a pan; tent pan with foil to keep warm.

5. In a large frying pan, cook onion on high until it begins to brown, then turn down to low until it begins to caramelize, about 15 minutes.  Add the garlic and pancetta for 1 minute then add the peas and rosemary.  Turn the heat to medium and cook until the peas are warmed through.

6. Divide chicken among 6 warm plates. Sprinkle lemon juice over vegetables. Stir and spoon onto plates alongside chicken.

No comments:

Post a Comment