RECIPE: BBQ Chicken Thighs, Quinoa Salad and Summer Peaches.
Ahhh, the dog days of summer. The hot, sultry weather makes the beach a must better place to be than the kitchen. Can't get to the beach? Backyards are delightful too.
Although, I am looking forward to cooler nights and getting back to creating meals of roasts, stews and sweet potato-everything, the BBQ remains my favorite cooking method.
In this recipe, I split the time between kitchen and coals to create a quick and healthy weeknight dinner.
Boiling or poaching fresh chicken thighs before grilling them leaves the meat moist and tender. Bring water, chicken or veggie stock to boil in a big pot on the stove. Add chicken thighs and simmer covered in the liquid for about 20 mins. Remove chicken from boiling liquid and cover with your favorite BBQ sauce, refrigerate until time to grill. This can be done ahead of time to make dinner prep extra easy. I poached the thighs in the morning while I got ready for work. The kitchen was cooler and I knew I'd be home late that evening.
Ok, time to eat.
Start the coals!
Boil corn on the cob.
Cook quinoa. Make it mega-easy by using a frozen package of organic quinoa and popping it in the microwave. So simple!! Once the grain is cooked add to a big bowl with fresh spinach leaves, cherry tomatoes and a drizzle of olive oil. Salad!
When the corn is done on the stove take it outside and grill it for a few minutes to add a touch of summer smokiness. Grill the thighs until hot and the sauce gets a little caramelized.
I served this dish with some fresh sliced peaches, drizzled with espresso flavored balsamic vinegar and a dollop of soft goat cheese. Perfection.
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