Marmalade and Rosemary Chicken Thighs
Description
SO tasty. Straight from Fine Cooking’s book, ‘Make It Tonight’, this is easy to get ready beforehand, and then it’s about 10 minutes on the barbeque. I used whole, boneless, skinless thighs and then wove them onto skewers so that they were all an even thickness (and easier to manage on the barbeque). But it’s all about the sauce, don’t skimp on the rosemary! and double it…you’ll want to use it for dipping everything – enjoy!
Ingredients
2–3 lbs. boneless, skinless chicken thighs AND about 2 T. canola oil
1 T. + chopped fresh rosemary
2 t. EACH dark brown sugar AND salt
1 t. EACH freshly ground pepper AND crushed red pepper flakes
Sauce
1 c. orange marmalade
1/4 c. rice vinegar AND 1 t. chopped fresh rosemary
Instructions
Thread the thighs evenly onto skewers (make sure they’ve been soaked if you’re using wooden ones!) and then lay them out onto a baking sheet for convenience. Alternatively, lay out all of the thighs on a large baking sheet, making sure to open them up to maximize spice coverage. In a small bowl, mix together the rosemary, brown sugar, salt, pepper and red pepper flakes, then pat or spray the thighs all over with a bit of canola oil, and sprinkle the chicken all over with the dry mix – it helps to push it onto the chicken. This is what was easy to prep ahead, and then I wrapped the chicken covered baking sheet with plastic wrap and put it into the fridge until dinner.
In a small saucepan, warm the 3 sauce ingredients over low heat while stirring until the marmalade is melted and the mixture is just warm – set it aside until eating time.
When you’re ready to cook, heat the barbeque, clean the grill, and barbeque the chicken on medium-high for 4-6 minutes per side depending on the size of the thighs. Move the chicken to a platter to rest for a few minutes and then serve them up with the warm dipping sauce and a big salad – these would also make a great little afternoon snack or appetizer.
- Category: Appetizers, Orange, Chicken, BBQ
