A little back story (stay with me). Due to the fact that my oldest has a severe peanut allergy there are several things that he's never been able to experience.
One of those is eating ice cream from an ice cream shop. You know, picking 'cone or cup', choosing the flavour of ice cream ... the whole bit. For most people it's something that's a fairly regular treat -- not if you have a peanut allergy. He, at 11 years of age, has never had ice cream in a restaurant or ice cream shop (a la 31 Flavours/Marble Slab) because we could never find a safe (ie no peanut/tree nut or 'may contains') ice cream option. Well no more! We have a local organic dairy that makes all their own ice cream/fro yo on sight ... and it's nut free!!
You should have seen "Cub" pickin' out his chocolate mint ice cream. It was awesome! Needless to say we bought some more for home and plan to go back again after sampling their DELICIOUS pumpkin ice cream. Oh man it was G-O-O-D good!
Anyway, back to my point. In order to go on said trip with my pal Kelly and her small humans I needed to have an easy dinner prepped so we didn't solely eat ice cream for supper. I suppose an 'ice cream only' supper was an option but I didn't think I'd have the energy to peel three kids off the ceilings after their sugar high. Enter in an easy, marinated chicken thigh recipe.
Who among us doesn't like to have dinner prepped at 9am?!? I know, right?!? Does it not make you feel like a superhero for getting ahead of the game!?! Me too!! {plus I could totally pull off wearing a cape and Wonder Woman boots! But I digress ....}. This marinade was super easy, quick, used the fresh rosemary plant that is taking over a corner of my garden and tasted delicious! Win, win, win, WIN!
I marinated 2 pounds of chicken thighs so I'd have leftovers for the next night (cue superhero theme AGAIN!) and had the chicken marinating all day while I was enjoying some blueberry ice cream and chatting all things girly with Kelly! Heaven!
HEADS UP: I'll definitely be posting the recipe that I made with the leftover chicken very soon. It was another keeper. I'll keep you posted!
Grilled Rosemary Balsamic Chicken Thighs
Inspired by: Pink Parsley's Grilled Rosemary Chicken Thighs (originally Southern Living, September 2008)
4 garlic cloves, minced
2 tbsp grapeseed oil (or olive oil)
3 tbsp Dijon mustard
3 tbsp honey
2 1/2 tsp balsamic vinegar
1 tsp salt
1 tbsp fresh rosemary, chopped
2 lbs boneless, skinless chicken thighs
1/2 lemon
In a small bowl, combine garlic, oil, Dijon, honey, balsamic, salt and rosemary. Combine well.
Place chicken thighs in a large Ziploc storage bag. Pour marinade over chicken - making sure all chicken pieces are coated in the marinade. Marinate in the fridge for at least 4 hours (up to 24 hours). If possible, every couple of hours flip the bag to ensure all of the thighs get covered equally with the marinade.
Heat grill to medium heat. Grill thighs for 5-7 minutes on each side or until an internal temperature has reached 165F. Remove thighs from grill and place on a large sheet of aluminum foil. Seal the chicken inside the foil and let sit for 10 minutes. Sprinkle the juice from the half lemon over the chicken before serving.
Serve with Creamy Garlic Rosemary Mashed Potatoes (recipe to be posted soon! -- aka culinary cliffhanger!!).
What a great story about your son and his ice cream :)
ReplyDeleteI just love having meals prepped in the a.m. for easy assembly at dinner -- your chicken dish looks lovely.
This chicken sounds delicious. I love rosemary. That's so exciting your son was finally able to get ice cream at a shop! I bet he was giddy.
ReplyDeleteBookGirl & Barefeet -- thanks for your comments. We definitely enjoyed this chicken (and our trip out for ice cream). :)
ReplyDeleteYum! I can always use new chicken recipes. Thanks for sharing at Church Supper. Hope to see you again next week.
ReplyDeleteEveryday Mom's Meals
Such a cute story about your son. The chicken looks great and I can't wait to see what you have prepared with the leftovers.
ReplyDelete