RECIPE: Rec: Grilled Tangy, Spicy boneless Skinless Chicken Thighs. Fantastic flavor!

RECIPE:
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florisandy

Well-known member
I bought just shy of 4 lbs. of the chicken on sale for $2.99/lb. for this!

I’ve been wanting to make this recipe for months and finally got around to it last night. Traca’s Chipotle Shrimp will be weekend fare!

I bought the cumin and coriander seeds in little bags in the Hispanic section at Walmart for only $.99 each. I put the remainder into tiny Gladware tubs to keep fresh. After roasting in a dry pan (oh, the smell!! I haven’t toasted spices for tooo long), I let them cool and placed into my mini electric coffee grinder. Basically, I did not want to “injure” my Cuisinart that I love so dearly.

Since I didn’t have a small food processor, I just added a little more water and periodically scraped-down the marinade with my plastic measuring spoon after puree-pulsing. I also added about another TBS of tomato paste to the mix. After that, the marinade became more gloppy without being runny. I only removed a couple of large seedy membranes from the jalapenos and so I ended up with a happy medium-spicy marinade. I did not think the marinade was too hot for me and so I will keep all seeds and membranes next time.

As you can see, the marinade is gleaming with color and the finished product is also appealing – especially to my taste buds! About two hours to make the marinade including cleanup but so worth it. I was considering barbecuing on my Weber charcoal grill last night, but low and behold, it did rain and so I used my indoor Breville electric grill that works wonderfully.

Am going to chow down on some for dinner soon (I eat late). Poor me….

Edited to say that I used Kosher salt to sprinkle on the chicken thighs. It spreads so much more evenly and you use less salt in the long run which is a good thing.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_1053.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_1059.jpg

Grilled Tangy, Spicy boneless Skinless Chicken Thighs

 
We need someone technical to explan it. I literally cut and pasted it.

I was experimenting to see if it would work for me and it did.

 
When I click on Sandy's original link, the path is full of percent symbols and that seems

to mess with this software. I tried copying and pasting and I still have the percent signs. Not sure how you got to it.

 
Well then, here's a low tech problem fixer. I just copied the recipe and

here's the photo. Weird that you see the percent symbols and yet I still see the website. Hey, not worth having our techies lose sleep over this, right? Lol

Grilled Tangy, Spicy Boneless Skinless Chicken Thighs (For a Crowd)
serves 8-10

24 boneless skinless chicken thighs, about 4 pounds
1 1/2 teaspoon salt, or to taste
1 tablespoon cumin seeds
1 tablespoon coriander seeds
12 cloves garlic, peeled and smashed
2 3-inch pieces ginger, peeled and diced
2 jalapeño peppers, chopped
Zest of 1 lemon
1/4 cup tomato paste
1 tablespoon water
1 teaspoon black pepper

Toss the chicken thighs with the salt in a large bowl. Heat a small skillet over medium heat and toss in the cumin and coriander seeds. Toast, shaking the pan frequently, for about 60 seconds. Pull the pan off the heat and pour the seeds into a small food processor.

Add the smashed garlic, chopped ginger and peppers, lemon zest, tomato paste, water and black pepper. Pulse the mixture until it is liquid and goopy. Toss thoroughly with the chicken. Refrigerate up to 24 hours, or cook immediately.

Heat the grill to high and oil the grate lightly. When hot, cook the chicken 4 minutes on each side, covered.

You can also cook these indoors on a grill pan or in a sauté pan, also cooking 4-8 minutes total, or until the internal temperature reaches 165°F.

Related: Recipe: Chicken Thighs with Balsamic Vinegar

(Images: Faith Durand)

http://i-cdn.apartmenttherapy.com/uimages/kitchen/2009_07_27-chickenThighs02.jpg

 
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