I have been waiting and waiting for big sis to post this recipe for about a year now but I guess she is too busy posting graduations, planning weddings, traveling to New York City and who knows where else to post food blogs. Not that those things aren't important but come on, we are talking about food here, the basic ingredient to life.
She introduced me to this recipe a year ago after bragging about how it was her favorite chicken recipe for
months prior. I got to admit it's pretty darn good and well worth a post on this blog.
There are a couple of differences from the recipe posted below. The first being I used thighs instead of breast (a change big sis made and I continued with it) and the second is I used orange juice instead of tangerine juice because I can't find tangerine juice.
Let's take a look at this weeks cast of characters........
First things first and we must make the glaze. It's an easy glaze to make just combine the thyme and orange juice in a sauce pan and cook down. Remember to leave enough time to reduce the orange juice because it took me 45 minutes or so to get the orange juice reduced to what the recipe calls for.
Now that the hard part is done it is time to FIRE UP THE GRILL!!!!!!
It really is pretty simple from here, start by cooking the thighs, brush on some glaze and take off the thighs before they are over cooked. If you do that and follow the directions below here is what you end up with.
A delicious chicken recipe that is so simple to make it can be cooked for a weekday dinner. My for rating for this recipe is 4.25 forks out of 5. The only reason it is 4.25 is I think the recipe has too much cumin (personnel preference). The next time I will cut the cumin in half and the rating will be higher, I have no doubt about that.
So in the end it looks like big sis really did have a good chicken recipe, even if she didn't get around to sharing it with everyone, and one well worth keeping around in the recipe box.
Bobby Flay’s Winner of a Chicken Dinner
Chicken With Tangerine-Honey Glaze
3 cups tangerine juice or tangerine-orange juice (not from concentrate)
5 fresh thyme sprigs
1/4 cup clover honey
Kosher salt and black pepper
3 Tbsp Spanish paprika
1 Tbsp ground cumin
1 Tbsp dry mustard powder
2 tsp ground fennel seeds
2 Tbsp canola oil
4 boneless, skinless chicken breasts (about 8 oz. each)
2 green onions, thinly sliced, for garnish
1. Combine the juice and thyme in a medium saucepan and bring to a boil over high heat. Cook, stirring occasionally, until thickened and reduced to about 1/2 cup; remove the thyme stems and discard. Whisk in the honey until incorporated and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a bowl and let cool to room temperature.
2. Heat grill to medium-high.
3. Stir together the paprika, cumin, mustard powder, fennel, and 1 teaspoon each of the kosher salt and black pepper in a small bowl. Brush both sides of the chicken with the oil, and season with salt and pepper. Rub the top of each breast with some of the spice rub and place on the grill rub-side-down. Cook, without touching, until they’re lightly golden brown and a crust has formed, 3 to 4 minutes. Turn the breasts over, brush the tops liberally with some of the glaze, flip them, and continue cooking until an instant-read thermometer inserted into the center registers 155°F. Remove from the grill, brush the spice-rub side with more of the glaze, tent loosely with foil, and let rest 5 minutes before serving.
Serves 4. Per serving: 460 calories, 39g carbs, 48g protein, 12g fat, and 125mg cholesterol.
http://www.parade.com/export/sites/default/food/recipes/parade/090719-bobby-flay-chicken-dinner.html
