Spicy Bourbon Chicken Thighs

Adapted via Bon Appétit
Serves: 4 to 6

For Chicken:
♦ 1 1/2 tbsp whole coriander seeds, coarsely ground in spice mill or mortar w/ pestle
♦ 1 3/4 tsp coarse kosher salt
♦ 1/2 tsp dried crushed red pepper
♦ 3 to 4 lbs chicken thighs, trimmed of fat

For Marinade:
♦ 1 cup orange juice or pineapple juice
♦ 1/3 cup Kentucky Bourbon
♦ 2 tbsp brown sugar
♦ 1 tbsp honey
♦ 2 to 3 red jalapeño chiles with seeds, finely chopped
♦ 1 medium shallot, minced
♦  Nonstick vegetable oil spray

Prepare spice rub: Mix coriander, salt, and red pepper. Place chicken into a large gallon Ziploc bag, and add the spices – rub the spices into the chicken (using the bag) and chill for at least 6 hours or overnight.

Make the marinade: Combine orange juice, bourbon, brown sugar, honey, jalapeño, and shallot in a medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce the heat to medium-low, and simmer until mixture thickens slightly, about 10 to 15 minutes. Add more jalapeño and/or sugar, if more spice or sweetness is desired. Allow to cool for at least 1 hour (note – may be made 1 day in advance).

Place the chicken thighs into the marinade the morning-of preparation – they should marinate for no more than 10 hours, max.

Cook the chicken: spray your grill with nonstick spray, and preheat to medium-high heat. Arrange the chicken on the grill. Grill for about 5 to 7 minutes per side, turning occasionally. Allow to cook until juices run clear when pierced with fork, or until instant-read thermometer inserted into chicken registers 170°F (Chicken may also be prepared in a stovetop grill pan, or underneath the oven’s broiler). Transfer to a platter and serve immediately.

To read more about this dish and my musical pairing, click HERE.

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