With summer here, we are using our grill more than usual. Tonight we had a delicious meal that Paula picked out of the recent Rachel Ray magazine. Grilled Sweet-and-Sticky Chicken Thighs with Asparagus. It was flavorful and relatively light, which is a good thing for a hot summer day. In a large bowl, whisk together 1/4 cup of olive oil, 3 tablespoons of tamari (or dark soy sauce), 3 tablespoons of aged balsamic vinegar, 2 tablespoons of honey, 4 cloves of minced/chopped garlic, 1 teaspoon of fennel seeds, 1 teaspoon of red pepper flakes (if desired…), 1 lemon with zest and juice. Place the chicken in the bowl with the sauce and let marinate for at least 10 minutes, turning occasionally. In a large, deep skillet, bring 1 inch water to a boil and cook 1 pound of asparagus for 2 minutes. Shock the asparagus in ice water and drain well. Turn on the outdoor grill and allow to preheat to medium-high heat. Grill the chicken for 12 minutes, turning occasionally and then transfer to a plate and tent with foil. Grill the asparagus to mark evenly, 3 to 5 minutes. Slice the chicken and layer with the asparagus. Top with the scallions if available and drizzle with sriracha or add any other hot sauce that you desire. This was quite tasty. Theodore and I liked it with the hot sauce. We added Hula Girl hot sauce since it was open in the cupboard. Paula enjoyed her without any heat. But the big picture is that everyone enjoyed the meal and it was so easy to make!

Grilled Sweet-and-Sticky Chicken Thighs with Asparagus and Harissa

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