so instead of going out for dinner last night (because we wanted to save money and had eaten out the night before), I decided to cook up so chicken thighs that I had put in the refrigerator to thaw out the night before. But I didn’t want to make the usual Chicken Adobo, or my Mother or Sister-in-Laws chicken paprika, or chicken afritada. Those are my usual go-to bone-in chicken recipes. (Chicken breast go-to recipes are another story… I have a drawer full of those.) Actually I had another go to bone-in chicken recipe but alas I didn’t have lime or cilantro to make it, nor was there time to marinate the chicken as the hubs was coming home soon. So around 6:00pm I googled “light chicken thigh recipes” and came across a couple from myrecipes.com and one of the recipes that came up was from Cooking Light, so I decided to try it. I didn’t want anything too heavy… if I did I think I would’ve done coq au vin because I had an open bottle of red wine.
Spicy Honey-Brushed Chicken Thighs by Cooking Light (modifications by me are in red)
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
6 tablespoons honey (I used 3 tbsp of agave nectar, 3 tbsp of honey because I’m trying agave nectar out.)
2 teaspoons cider vinegar
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
It was pretty good. Although I think the honey and vinegar mixture was supposed to create a glaze over the kitchen and because I used 1/2 honey 1/2 agave nectar, I don’t think the glaze was thick enough. Next time I think I’ll try it with the full serving on honey. Regardless the husband like this dinner. It’s a nice kick of sweet (honey), spicy (from the spices), and sour (from the vinegar). It’s packed full of flavor and good for you because it’s broiled. It even pairs really well with a corn side dish almost the same spices.
A couple weeks ago we went to the San Francisco Street Food Festival and saw people with eating grilled corn with what looked to be parmesan cheese and a dash of cayenne pepper. Instantly the husband fell in love… corn and parm cheese… it was a must get and must try. We fell in line for Los Cilantros booth to try their Elote. 15 minutes later we had our corn. I was so hungry I DEEEVOUURRRED the sucker… well more like inhale. It was so delicious. A touch of spice, saltiness from the butter, and some zing from the lime.
I knew it was something I wanted to try to make. It just so happened that I went to Safeway the other day and bought some corn on sale and I had the chicken ready for dinner and had to have a vegetable (I always have to have a vegetable with my lunch or dinner. It’s a must and am trying to get the husband to get into that habit). So after I saw the spiced honey-brushe chicken and the spices used for that I thought it would go really well with the corn we tried at the festival. So I googled (don’t you just love Google. That should deserve it’s own post and my mom’s obsession for telling my sister and I to “google it.” But I’ll save that for another day) Mexican Corn (I totally forgot the name until the google search showed it was Elote). I look at a couple recipes variations and tried to think of the flavors I tasted. None of the recipes I found had butter on the corn and I swear there was butter on the corn. So this recipe I found was slightly modified. Hope you enjoy it as much as we did.
Elote by simplefoodie.com (modified variations by me are made in red)
3 tbsps of mayo
2 tsps of lime juice
2 tbsps of parmesan cheese (not freshly grated parm cheese but the stuff in the green can)
1/2 tsp of chili powder
1/4 tsp of cayenne pepper
1/4 tsp of cumin
1 pinch of salt
4 pats of butter
Rub one pat of butter on each husked corn. Grill the corn for 12 minutes total. Continually move the corn so each side is grilled.
In a bowl whisk together the mayonnaise and lime juice. In a separate bowl mix together the Parmesan cheese, chili powder, cayenne pepper, cumin, and salt.
When the corn is done cooking, spread the mayonnaise mix over the corn. Sprinkle the cheese mix over the corn.
One thing I will say about the corn is make sure you husk it but leave a couple at the bottom along with the stem to hold like a cone as you’re eating. Safeway cut off the corn so we couldn’t it that way and the mayo and corn mixture got on the plate and I had to scoop it back onto the corn. But it was still delicious. Another thing I read about this recipe is that if you can, instead of using parm cheese buy Mexican cheese called Cojita. I think some grocery stores are carrying it now like Safeway. I used parm cheese and thought it was delicious. Plus I always have it on hand for the husband (he prefers it over real parmesan cheese. :-\ is what I say to that, but that’s me just being a food snob.).
So now you see why I said the corn complimented the chicken. Both were spicy but not too spicy. The bold flavors were such a treat to eat and I got a compliment from the husband for it. When we eat something unordinary I usually don’t. He knows it’ll be good. He’s probably had it 10 million times because I’ve been making dinner for him for about 3 years, ever since we moved in together.
I wish I could’ve taken picture but I was rushing to put dinner together as it was a last minute decision to just eat in.
Three day weekend is upon us… what are you up to for labor day? Soaking up some sun and heading to the beach or pool? Hitting the outlets for some sales? BBQ’ing? Regardless be safe and enjoy your weekend.