We’ve all been to barbecues with a chicken being cooked in a kettle braai while resting on a can of beer or braai masters generously dousing chicken on the grill with some beer they are drinking and this Beer MarinatedChickenThighs is my spin on it
These chickenthighs are marinated in a flavorful and subtly spicy sauce then skewered and grilled to perfection before being served alongside a savory yogurt dip
Check or the thighs are done, if still pink continue grilling. In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala
Add yogurt and process until smooth. Place chickenthighs on side of the grill with low heat only. Place chicken in a large resealable bag or a large dish and pour marinade over chicken and massage into every nook and cranny
Season both sides of chickenthighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs)
It was frustrating that chicken from a hole-in-the-wall place around the corner, probably bathed in unhealthy canola oil and sugar, could be so much more appealing than kabobs from home
I am a huge advocate of the chicken thigh, especially boneless and skinless versions. This dish needs a little tweaking on my end - thinking that a light saute of the veggies would be good after browning the thighs so take whatever direction you want with that
roasted chickenthighs with seasonal vegetables. I roast the chicken and vegetables in cast iron skillets, because I love the added crisp they give to the ingredients
The chicken always comes out juicy and so flavorful. I made this recipe up in attempt to copy-cat the Trader Joes Balsamic and Rosemary Grilled Chicken
Pat chickenthighs dry, season with salt and pepper. One of my absolute favorite things is crispy chicken skin and roasted vegetables…this recipe combines both
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