Tag: sage

Smokey Grilled Chicken Thighs with Sage and Other Good Things

Chicken thighs are wonderful. Meaty, juicy and the perfect protein for the grill. While the boneless/skinless variety is everyone’s darling, the bone in/skin on version is not without its charms. The bone adds flavor and the skin, when carefully trimmed provides a nice little blanket of succulent juice.

These thighs come to the table like a little present. There’s a tasty surprise under the skin, herbs led by fresh sage leaves, garlic and olive oil. The grill provides a nice smokey flavor thanks to that skin and olive oil. In this case a small (very small) grill fire is a good thing. Where there is fire there will be smoke. Where there is smoke there will be flavor.

Figure on two thighs per person. My package had six and there were three of us eating so the equation worked. Just multiply and divide, or let the serving adjustment feature on this recipe do the thinking for you.

This went wonderfully with a Potato and Green Bean Salad the I will share with you soon. As the holiday weekend stretches before us, give this recipe a try. It’s perfect for an intimate gathering, but can easily adapt to feed a crowd.

Smokey Sage Grilled Chicken Thighs
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These little bundles of goodness make a wonderful dinner.
Servings
3
Servings
3
Smokey Sage Grilled Chicken Thighs
Print Recipe
These little bundles of goodness make a wonderful dinner.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Mix the garlic, herb blend, and olive oil together in a small bowl. Allow to sit for an hour or so before assembling the chicken thighs. This allows the herbs to soak up the olive oil and become almost a paste.
  2. Trim the chicken thighs of extra fat and skin. They should have a nice little cap of skin when you're finished.
  3. Carefully loosen the skin and gently pull it aside. Leave one edge of skin connected to the meat.
  4. Divide the garlic herb paste evenly between the thighs. Spread it ever so gently on the flesh of the thighs.
  5. Place two sage leaves on each f the thighs and carefully pull the skin back in place.
  6. Use kitchen twine to tie up the thighs. I did this like ribbon on a package; crossing the twine on top and knotting it on the bottom.
  7. Sprinkle both sides with salt and pepper and place skin side up on a medium hot grill. Allow to cook 7 -9 minutes with the lid down until the bottom is nicely browned.
  8. Carefully turn the thighs skin side down. Close the lid and allow to cook for 5 minutes or so. Check the thighs at this point. Lifting the lid should cause a little fire. Blow it out and re-cover the grill. You've just set up your smoker.
  9. Let the chicken continue to cook/smoke for another 5 minutes or until they are cooked through (internal temperature should be 165 degrees).
  10. Remove from the grill and let rest for 5 minutes. Cut the strings and plate the chicken.
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Love, Mama D

 

Summer Vacation, Scarborough Farro, and Artichoke & Tomato Salad

Summer has arrived in Mama D’s Kitchen. I’m officially on Summer vacation for 3 whole weeks! Instead of rising before 5 every morning to get on a school bus, I can get up early (if I want) and do what I want. Morning walks, afternoon swims, puttering in the garden, and more than a little time with my grandsons. It also means that I have more time to spend in the kitchen and with the bounty of fresh produce around, inspiration is always arriving.

Once summer is firmly entrenched meals just naturally get lighter. Recently we feasted on Grilled Turkey Italian Sausage that was accompanied by a simple Artichoke and Tomato Salad and a riff on my Farro Risotto that I affectionately call Scarborough Farro.

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Parsley, Sage, Rosemary, and Thyme, of course, feature prominently in this dish. If you haven’t listened to  Scarborough Fair lately, take a few minutes to go back to a time that was simpler, yet very complex. Superficially a peaceful song based on an old English ballad, it intertwines with an anti-war song not so subtly protesting the Vietnam War.

Farro has been cooking up in my kitchen a lot lately. I followed the same steps that I did for the Farro Risotto, cooking onion as well as garlic along with the uncooked  farro in some olive oil. I added some chicken stock and let it cook for a good 20 minutes.Towards the end I added my herbaceous quartet. These four herbs get along really well together with a sweet harmony much like Simon & Grafunkel. The best part was they all came from our garden.

Click on the link to the farro risotto recipe above. Once you’re there, do a few substitutions. Leave out the spinach and roasted peppers (though I think they could stay in if you like) and add a good 1/3 – 1/2 cup of chopped fresh herbs near the end of the cooking. My personal preference was to let the thyme and parsley take the lead vocal while the rosemary and sage provided the harmony. Make a blend that will sing your own song. 

Now to that Artichoke  and Tomato Salad:

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I used a can of whole artichoke hearts, I find that I get better pieces when I cut them myself. If you can find fresh baby artichokes, by all means go for it. They are hard to find in this part of the country, but if you do find them it will make this salad even more amazing. I used a combination of red grape and yellow cherry tomatoes, mainly because it’s what I had on hand. Sweet onion was the final component.

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I made a straight forward vinaigrette. I added just a touch of Agave Syrup. Since my dressings tend to be light on the oil, this bit of sweetness balances the acidity and creates a better texture. Everything went together early in the day so that when it was time for dinner everyone was well acquainted.

Artichoke and Tomato Salad
Print Recipe
Servings
3
Servings
3
Artichoke and Tomato Salad
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Combine the artichokes, tomatoes, and onion in a bowl. Toss gently to mix.
  2. Combine the remaining ingredients in a jar with a tight fitting lid. Close tightly and shake until all of the ingredients are thoroughly blended.
  3. Pour the dressing over the vegetable and toss to coat. Cover and refrigerate for at least 2 hours (more is better).
  4. Serve with your favorite grilled meat, fish, or poultry.
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Summer is here and the Kitchen of Love is bursting with inspiration. I have lots of adventures to share with you and a memory or two as well, so keep tuning in.             Love, Mama D