Friday, June 19, 2009

Grilled Citrus and Cilantro Spiced Chicken

It seems like I only cook recipes from America's Test Kitchen. I tend to get obsessed with cookbooks (and SciFi) and stick with it for a while.

Early 80's Betty Crocker Cook Book for Kids and Star Wars
Late 80' Frugal Gourmet (I own three of his cookbooks) and Star Trek the Next Generation (I was way too interested in Klingon Politics).
Early 90's Gourmet and Food and Wine Magazines and Twin Peaks (Not SciFi exactly)
Late 90's Laurel's Kitchen and the Moosewood Cookbook and the X Files
Early Millennium Food Network Website, especially Alton Brown and Harry Potter (Technically Fantasy) and Firefly.
Recently Food Blogs and America's Test Kitchen and Lost, Battlestar Galactia, and Heroes

Anyway, here's yet another recipe from America's Test Kitchen. This one comes from The New Best Recipe. Brining chicken or pork keeps it moist (especially important with pork) and flavorful. All about brining. If you have the time, you should brine chicken (and pork) for every recipe (use a salt free rub so it's not too salty). If you don't have the time to brine the chicken for this recipe, simply salt your chicken before you add the spice paste.

Chicken Thighs on a Gas Grill

8 bone-in, skin-on chicken thighs
6 T table salt
1 quart water
1 recipe spice paste

1. Trim any overhanging fat and skin from chicken thighs. Dissolve the salt in 1 quart of cold water in a gallon zip to bag. Add the chicken; press out as much air as possible and seal. Refrigerate 1 1/2 hours.
2. Turn all your grill burners to high and close lid to heat for 15 minutes. After 15 minutes, clean grill with grill brush and rub grates with oil using tongs and a paper towel. Leave one burner on high and turn the others to medium-low. Meanwhile, rinse chicken and dry with paper towels. Rub with spice paste. Rub the paste under the skin, especially if you plan to discard the skin after cooking. Cook the chicken over burner on high until seared, 1-2 minutes on each side. Then cook chicken, skin side up on cooler part of the grill for 16-20 minutes until temperature reaches 170 degrees.

Makes enough 1/2 c, enough for 8 thighs or 4 breasts
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp coriander
2 T orange juice
1 T lime juice
1 T olive oil
1 garlic clove, pressed
2 T fresh cilantro, minced

Combine all ingredients. You can also skip the pressing and mincing and puree ingredients in a food processor. Rub paste over brined and dried chicken pieces before grilling. If you skip the brine, salt chicken before adding the paste.


Kristy said...

your cooking/scifi timeline is the funniest thing i've read in a while. i can't disentangle whether or not it's extra funny to me since i was along for the ride on most of that...

the frug! the frug cooks three ancient cuisines... leo, no! hur-Ding me...

Susan said...

Saw your comment on Wives with Knives and had to check out your blog. I love it! Your bread baking basics are an excellent way to help new bakers. Do you really knead dough almost an hour? That struck me as hard work. I give up sooner and perhaps that is the cause of my not so beautiful bread. I do use Artisan Bread in 5 Minutes a Day as it is easy, but want to try some of the old recipes. Thanks.

Lora said...

Susan, It takes me that long to knead 100% whole what bread without a dough hook on an efficient mixer. 100% whole wheat bread takes much longer to build up a gluten network. If you have a kitchen aid (or similar mixer) that can do most of the work for you. You'll probably only need to knead 5-10 minutes.