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calendar   Saturday - July 05, 2014

The Thigh’s The Limit

Grilled Chipotle Chicken Thighs

1 7oz can (Goya) Chipotle in adobo sauce

2 tbs kosher salt
2 tbs paprika
1 tbs garlic powder
1 tbs onion powder
1 tbs ground black pepper
1 tsp allspice
1 tsp white sugar
2 tbs brown sugar
2 tsp turmeric
1/4 tsp cayenne
1 tsp ground chipotle

1/4 cup water

Use food processor or Magic Bullet or electric whip whisk to liquify chipotle and sauce. Add water to can to get all the good stuff out. In a cereal sized bowl, pour chipotle, sauce, and water over dried spices. Mix well with a fork. What you get is a spice thickened sauce, not a slightly moistened rub. Take a 9x13 glass baking dish, spread the goop on both sides of the chicken thighs (or any chicken parts, actually). There’s enough here to do 10 big thighs. Cover and refrigerate for an hour or so. Overnight if you feel like it.

Meanwhile, mince 3 or 4 cloves of garlic, and lightly fry them in a quarter cup of olive oil for around a minute. Don’t brown them or toast them, just wake them up. Then add 4 tbl cider vinegar and 3 tbl hotsauce ( I used 2tbl sriracha and 3 tbl Louisiana hot sauce ), to the oil and garlic, and heat them for a minute. Add a little salt and black pepper.

After about an hour, take the chicken out, and shake most of the goop off over the sink. Grill the chicken. Use indirect medium heat for the most part, thighs get about 10-15 minutes per side. Make sure you’ve got a good drip pan to catch the fatty juices. Finish them off with 3 minutes per side on low direct heat. Check for doneness. Lay on the finishing sauce and give them another 5 minutes of high indirect heat to dry the sauce up.

Eat. Blue cheese sauce and celery optional.

This is pretty much the classic wings recipe from Weber.com, but made larger. I added a little sweet, a little depth, and a little heat. As much as I love Buffalo wings, Buffalo thighs taste just as good, cost half as much, and give you 3 times as much meat to eat. Also, having been burned so many times making thighs with the cheap-ass grill we had before, I will always cook them indirectly first and then finish them over direct heat. Starting them out over direct heat is just begging for a savage fat flare-up. Let that crap drip out first, which is why I mentioned having a good drip pan.

UPDATE: the hot sauce is not needed at all. I left a fair amount of the spicy chipolte paste on when I cooked them, and they came out with plenty of zing. Of course, some like it hotter, so go for it if that’s your style. Me, I’m “merely” a 4 spoon Thai food hot instead of the full 5, and this was spicy enough for me to enjoy.


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Posted by Drew458   United States  on 07/05/2014 at 06:17 PM   
Filed Under: • Fine-Dining •  
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