We’re high-tailing it back to West Virginia this morning for our first Thanksgiving of the season. It’s like pulling teeth to get anyone in my family to let me cook, but I’ve got a few recipes I’m itching to try out. What are you making? Any new twists on traditional recipes?
This isn’t a traditional Thanksgiving recipe, but after making it last week, I’m starting to think it should be. I see this on a cozy winter evening, when you want something hearty, savory and a little sweet.
I followed this recipe almost exactly from The Girl Who Ate Everything. The only exception was the vinegar, I used pear infused balsamic. Not because I’m trying to make this recipe gourmet, but because I used all of my regular vinegar to pickle my silver.
Please make this one, it’s kind of amazing. And then tell me about it, so that I can live vicariously until I make it again.
I took this photo with my giant natural light bulbs around 8pm. Those bulbs are the best!
I found these organic, boneless, skinless chicken thighs on sale. I never thought I’d be a thigh-woman, seeing as how I’ve always gone for the breasts, but these thighs are tender and juicy! Take that for what you will.
Roll your chicken in the dry rub. To me, a dry rub is significant. It says that you’re about to make something delicious and you’re taking it very seriously.
Spray a little garlic infused olive oil on your griddle. Sadly, I’m all out of infused oils. I love infused oils. This is a hint to my husband. (note: olive oil burns at a high heat. I recommend a canola or vegetable oil to prevent excess smoke.)
Do you have a cast iron griddle? It’s the best thing ever. Grilled food year round! I’m forever in debt to the fine folks who gave this to us just for getting married. And to let you know how much I love this thing, I’ve used it on our glass-top stove for over a year now without any problems. I took the risk for you and will never look back.
If you add it to your holiday wish-list, I guarantee it will be the best, most used gift you get. I love hyperbole!
Let the chicken cook on one side for 4-5 minutes before turning. I did us all a favor and deleted the photos of half-cooked chicken.
Look at those grill marks!
Brush your chicken with the honey and vinegar mixture right before the chicken is done. Don’t forget to reserve about 2 T of the honey for later.
This is the vinegar that I used. I picked this up only because it said “Made in Italy” which like the dry rub, says to the world, I take my cooking seriously. I like to make a lot of assumptions about what makes me look like a serious cook.
Now it’s time to pour on the honey glaze. I worked hard to get this food porn shot. Whoever you serve this to will forever love you. And then you can start singing The Wind Beneath My Wings, “It must have been cold there in my shadow“. That’s how this chicken will change your life.
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