Turkish Chicken Thighs ($400. Winner) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Janice Elder won a magazine contest in March 2001 for this recipe.The photo looks great. You can either grill or broil this dish. Ingredients:
1/3 cup chutney |
1 tablespoon honey |
1 tablespoon lime juice |
2 teaspoons spicy brown mustard |
1 1/2 teaspoons fresh ginger, grated |
1/4 teaspoon five-spice powder |
8 boneless skinless chicken thighs, about 2 lbs |
1 tablespoon parsley, freshly snipped |
1 tablespoon sesame seeds, toasted |
2 teaspoons orange rind, finely shredded |
Directions:
1. Snip any large pieces of chutney.
2. In a small bowl combine chutney, honey, lime juice, mustard, ginger, and five-spice powder; set aside.
3. Trim fat from chicken thighs.
4. Grill over medium heat 12-15 minutes or until chicken is done (180 degrees F.) turning once and brushing with the chutney mixture during the last 4-5 minutes of grilling. If using a gas grill, preheat the grill and cover and do the same as above.
5. You may want to broil this by placing the chicken on a rack and broiling 4-5 inches from the heat for 12-15 minutes or until chicken is done (180 degrees F.), turning once and brushing with chutney mixture during last 4-5 minutes of broiling.
6. In a small bowl combine sesame seeds, parsley and orange peel.
7. To serve, place chicken on a serving platter.
8. Sprinkle with parsley mixture.
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