Saturday, 19 October 2013

Grilled Spice Rubbed Chicken thighs with all recipes

Grilled Spice Rubbed Chicken thighs
Why This Recipe Works: chicken thighs are a fatty cut, so be sure to trim off excess fat and skin before applying the spice rub. This step will help reduce flare –ups while grilling. If flare –ups do occur, simply move the chicken to another part of the grill until the flames die down. Chicken thighs contain dark meat, which must be cooked to a higher internal temperature than delicate white meat. To cook the thighs through without singeing the exterior, we start cooking over medium heat, then we adjust the burner setting as needed depending on how quickly the chicken is browning. To accentuate the corn’s sweetness, we pair salty Cotija cheese with savory spices.  If Cotija is not available, try Pecorino Romano. Coleslaw or potato salad also makes great accompaniment for this dish.

Ingredients: serves 4
1½ tablespoon chili powder
2 tablespoon brown sugar
2 teaspoon paprika
1 teaspoon dry mustard
½ teaspoon garlic powder
½ teaspoon cayenne
1 ½ teaspoons salt
1 teaspoon pepper
4 ears corn, shucked
1 ½ tablespoons butter, melted
8 bone – in, skin – on chicken thighs (about 3 pounds), excess fat trimmed sour cream or mayonnaise
½ cup crumbled cotija cheese

  1. In small bowl, combine chili powder, sugar, paprika, mustard, garlic powder, cayenne, salt, and pepper. Brush corn with butter and sprinkle each ear with about ½ teaspoon spice rub. Season chicken thighs on all side with remaining spice rub.
  2. Grill chicken over medium fire until skin is charred an crisp and chicken registers 175 degrees, 18 to 20 minutes total, adjusting heat as needed and turning thighs frequently to prevent scorching. Meanwhile, grill corn over medium heat, turning occasionally, until lightly charred, about 15 minutes.
  3. Spred corn with sour cream or mayonnaise, then sprinkle with cotija cheese. Serve with grilled chicken.

Smart shopping: Cotija Cheese
Made from either cow’s milk or goat’s mil, Cotija is also know as queso añejo and queso añejado. It comes semisoft to very hard, and since it’s very salty, is mainly used to season Mexican – style dishes. It takes its name from Cotija de la Paz, a town in the Mexican state of Michoacan. It is now being produced in the United States as well.

Quick prep tip: Husking Corn
Like many people, we love corn on the cob but hate to do all that shucking. Here’s the fastest way we’ve found to get the job done. From the top of the cob, pull down approximately 1 inch of the husk (with its silk), leaving the pulled husk attached. From here, just snap off the stalk and remove the entire husk, silk and all, with just one tug.

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