Saturday, April 17, 2010

Grilled "Marbella" Chicken

Serves 2-3

Chicken thighs were on special. Awesome focaccia bought on impulse. When I got home the grilled terriayki/sate chicken I had planned just didn't seem to go with the focaccia. I didn't have the olives for Chicken Marbella and it was a good night to grill. Ergo:

In a shallow dish, just large enough to hold the meat in one layer, mix

2 T olive oil
4 T white wine
3 cloves garlic, peeled and chopped
2 t brown sugar
1 T Italian seasonings

Place in the marinade and mix well to coat all sides:

6 boneless, skinless (trim off any visible fat) chicken thighs

Marinate 1 hour to as long as overnight (assuming the chicken is very fresh)

Before or while chicken is cooking, in a small saucepan combine:

1 T olive oil
2 T white wine
1 t capers, with some juice
1 T lemon juice
zest from 1/2 lemon

Cook over medium heat until liquid is reduced by at least one-half.

Thread chicken on skewers (optional) and grill over medium heat for about 12 minutes, depending on hotness of fire and size of thighs. Turning and basting with the marinade every three minutes.

Serve topped with sauce and:

zest of one half lemon
fresh thyme (optional)

Reviewed 5/13/17

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