We’re right in the middle of spring. And spring means grilling.
This is a sweet chicken dish from Bobby Flay that I made for my annual Memorial Day BBQ. The dish was a huge hit, and for a little something extra, I brined the chicken.
(As an aside, when I put this recipe on the old site, the Phillies were 1-0, and Carlos Ruiz was batting 1.000. Today, 6/7/2012, the Phillies are a disappointing mess, but Chooch is in the running for his first All Star Game. Vote Chooch!)
5 tbsp. canola oil
1 red onion, coarsely chopped
1 quart tangerine juice
4 sprigs fresh thyme
1 tangerine, zested
1/4 cup pure maple syrup
1 tbsp. soy sauce
1 tsp. black pepper
8 chicken drumsticks
8 chicken thighs, bone-in
2 green onions, thinly sliced
The glaze is a pretty easy reduction sauce. And to keep yourself from going nuts, this can be done up to 2 days in advance. To make the it, heat 2 tablespoons of canola oil over high heat and add the onion. Cook for 3 – 4 minutes, then add the juice and thyme. Bring to a boil and reduce to 1/2 cup. Should take about 25 minutes.
Strain the reduced sauce, then whisk in the syrup and pepper, then let cool. Or, if you made it in advance, get it out of the fridge and let it comes to room temperature.
Brush the chicken on both sides with the remaining oil and season. Grill until golden brown on both sides and cooked through. Don’t brush the glaze onto the chicken until the last five minutes. Otherwise, it will burn. Garnish with the green onion and maybe some citrus.
Bobby Flay grilled some tangerines. Mine is served with a salsa of tomato, corn and bacon, which, if you’re looking for the recipe, is literally all of those delicious things, seasoned with a little malt vinegar, salt and pepper. Done.
Enjoy the season!