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Recipes for your smoker and Grill

Here you will find a selection of some fine recipies. I will add to this section of the site as often as I can. Please send me your recipes to TomThomasFL@hotmail.com! 

Sweet and Sour Chicken Thighs with Wilted Baby Spinach

Boneless chicken thighs rank high among a griller’s most dependable assets. They absorb seasonings in a matter of minutes, they cook even faster and they taste more like chicken than any other part of the bird. For dinner tonight, give them a well-balanced marinade and a bed of tender spinach leaves.


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For the marinade:

1/4

 

cup rice vinegar

2

 

tablespoons canola oil

2

 

tablespoons granulated sugar

1

 

tablespoon soy sauce

1 to 2

 

teaspoons sambal oelek (chili-garlic paste)

 

 

 

6

 

boneless, skinless chicken thighs, about 4 ounces each

1

 

plum tomato, seeded and chopped

4

 

large handfuls baby spinach leaves, about 12 ounces total

To make the marinade: In a small bowl whisk together the marinade ingredients.

Rinse the chicken thighs under cold water. Place them in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning the bag occasionally.

Remove the chicken thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the chicken thighs over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time.

Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves to the skillet and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally with tongs. Serve the warm spinach mixture under the chicken.

Makes 4 servings.



 
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