DEBORAH CROMBIE: Wait, I hear you saying. REDS never post recipes on Thursday. But I am breaking the mold today because this is so good that I thought I'd give you a chance to put together the ingredients if you were tempted to try it for the upcoming big weekend.
My cooking is very slapdash these days. As in, hmm, what's in the fridge that needs to be used up...and what will be easy to make, easy to clean up, and won't heat up the kitchen in the process.
So, Monday night, a package of chicken thighs (the last one in the big supermarket on Saturday.) It's HOT. Why not grill? Root around in fridge and pantry. And this is what I came up with:
DEBS' GRILLED CHICKEN THIGHS
(Note: all the ingredient amounts are estimates, because I was experimenting and didn't pay that much attention.)
6 bone-in, skin-on (very important!) chicken thighs
1/2 cup plain Greek yogurt
Juice of 1 lemon
3 Tbs olive oil
1 Tbs Worcestershire sauce
1 Tbs brown sugar (I used Succanat, which is a little more molasses-y)
A half dozen shakes of Jack's Bloody Mary Spice (a friend sells this blend, from her father's recipe--we use on everything! I'm sure you can find an equivalent.)
1 Tbs sumac
1 Tbs Ras El Hanout
(Note: The sumac and Ras El Hanout are from Trader Joe's, but I'm sure you can find the equivalent other places. If you want to make the Ras El Hanout from scratch, it contains: coriander, cayenne, cinnamon, cumin, spearmint, chili, ginger, all spice, long pepper, black peppercorns, cardamon pods, cloves, mace, and rose petals.)
Fresh ground salt and pepper
Mix all the ingredients except the chicken in a bowl, whisk with fork until well blended. Pour on chicken and coat all the chicken pieces well. Let marinate for two hours at room temp, or a day in the fridge.
(Note: You want to make certain the chicken has come up to room temperature before grilling, otherwise it may not get done all the way to the bone.)
Put chicken pieces on very hot grill, skin side down. Sear, then turn heat down to medium. Cook approximately five minutes each side.
(Note: This is a very rough estimate of the time it took on my grill until the chicken felt done.)
If using for picnic, let cool, then refrigerate until the next day.
This was delicious hot, but it was the best cold chicken I've ever eaten!
For a picnic, you might serve with mint iced-tea, cold rice pilaf, and a cucumber, parsley, radish, olive oil, and lemon juice salad, to keep up the middle-eastern theme.
Or just eat straight out of the fridge, which is what I did with the leftovers...