I Love To Grill!
Sadly, we haven’t been grilling as much the past couple months of this summer as I would like. Here, in Oregon, the smoke from the wildfires has really put a damper on summer fun. It is still pretty smokey today, but I can’t take it anymore. I need my BBQ fix!
I am about to start my marinade on the chicken for an evening grill out. I will do a play by play of the process and report the results as they come in.
This turned out to be very simple, and (spoiler alert) really tasty. I will definitely be using this recipe again very soon. We actually ended up fighting over the leftovers! So make sure you cook enough to have some for the next day or two.
Seasoning the Chicken
I like to make things as simple as possible. So, as I do with other meats I marinate ahead of time, I season it right it in the container I am going to be refrigerating it in. Like usual, I used my favorite go-to Rubbermaid 14 cup container.
As I have mentioned in other posts, the Rubbermaid containers with the red lids are the best Tupperware type containers I have ever used. They are inexpensive and seal air and water tight. They are a must have for camping! Even when sitting in melted ice water, your food will still be totally dry. Plus, they are easy to use. I have had other brands where the lids are really hard to get on or off. These are not like that at all. They are truly great. My whole family knows how much I am obsessed with these things. You can check them out through my Hot Sauce Shop if you would like.
Ok, Let’s Get Started…
As I stated above this is about as easy as it comes…
What You will Need
- Boneless Skinless Chicken Thighs
- 1 Lime and 1 Lemon (you can just 2 limes if you want)
- Fresh Whole Garlic
- Salt and Pepper
- Garlic Powder or Granules
- Turmeric Powder
- Cayenne Powder
- Container to Season and Hold Marinated Chicken (I recommend Rubbermaid with red lid)
I like to do it in layers, so that the flavors get fairly evenly spread over all the meat with the least amount of handling. So I put 2 or 3 thigh in the bottom of the container first. Whatever will fit in one layer.
Squeeze some lemon and lime over the chicken. About a quarter of a lime on the first layer and 1/8 of a lemon. The shake on salt, pepper, and garlic powder. A good amount of salt and garlic powder, and a bit lighter on the pepper.
Next I put a light coat of turmeric. I have been trying to incorporate more turmeric in my cooking lately, because it had so many health benefits. It has a fairly strong flavor and color though, so you don’t ant to go too heavy on it or it will over power everything else.
Now, give a few good shakes of cayenne powder. Cayenne also has some great health benefits. As I have discussed in other articles, capsaicin (found in hot peppers) is really great for you. Also, Cayenne and Paprika, make grilling better for you. They counter act much of any of the possible negative risks associated with grilling and/or charring your meat a bit (which is the best part). They also help your meat, especially chicken and pork, have a more appealing browned color when finished.
Cayenne generally isn’t very spicy, but adds a little something. If you want to add a seasoning with a bigger kick you may want to try some habanero or ghost pepper powder.
Next, get out your garlic press, and squeeze 2-4 cloves over the layer of chicken. Try to squish it in different areas so it is spread out over the chicken. Not just all in one spot. Then rinse and chop up a little cilantro and sprinkle that in over the thighs.
Ok, that’s pretty much it. At his point I flip over the first layer so the seasoned side is down, and do the steps one more time. After that I put on the next layer of boneless skinless chicken thighs. The bottom of them will gather seasoning from the top of the previous layer. So, you can just flavor up the top of these. Then add the next layer, and continue until you are done. I typically cook 8-10 thighs, so I end up with 4 or 5 layers.
Let it Soak in Then Grill it Up!
I generally let the marinated chicken sit in the refrigerator in the air tight container for at least a couple hours. When I go camping it may soak for a couple days, but if you only have a few minutes it will still be ok. Of course the longer you can let it marinate, the more flavor will be infused into your chicken. But, many times in the past, I have only let it be for about 30 minutes, because that is all the time I had. It still came out good, so no worries.
If you use a charcoal grill, as I recommend, that always gives you a little time for the marinade as you wait for the coals to get ready.
I like to get some nice color and a bit of char on each side of the chicken. It cooks pretty fast, so I rotate a lot. Usually, it takes just a few minutes on each side over the hotter parts of the coals, then I spread out to the edges for any finally cooking needed. You don’t want to overcook and dry out your thighs. Once they feel fairly solid with a little give, I recommend using one as a sample. Cut or tear off a piece where is a bit thicker and check it. If it looks done and still tastes juicy, its done!
When you cook over fire the color might not be totally white, especially with a ll the seasoning. But as long as there is no gel like, raw chicken in there, it is good to go. Keep it moist and delicious.
Spice it up, Eat it up!
As the name of my website so subtly suggests, I love Hot Sauce! I love to try all kinds of different sauces with every meal to finds what goes best with its unique flavor profile.
For this meal, with its already delicious citrusy and garlicy flavors I recommend something without an overpowering flavor. Something that mostly just adds some heat.
A good option for this type of hot sauce is Dave’s Temporary Insanity. A little goes a long way. It doesn’t have the best flavor, because it uses extract, but it definitely adds some serious heat with just a drop or two. You can also spread some of this on prior to cooking if you don’t live with a bunch of wimps like I do.
Another sauce that goes well with this dish is Melinda’s Original Habanero Hot Sauce. This one has great flavor, but it isn’t super intense flavor. It also has a nice kick to it. Melinda’s Habanero Sauce is in my top favorites right now. It is really great on tacos and burritos!
Chicken Asada- Easy Grilled Chicken Recipe in Review
This version of chicken asada, using boneless skinless chicken thighs, came out extremely good. We loved it! Like I said earlier, we were totally fighting over the leftovers. Good stuff!
Nothing makes me happier than cooking up some food that everyone is Oooing and Ahhhing over…including myself. Having this website has been really helpful for me, because it makes me keep track of things I cook. New and old recipes a like. There has been so many times in the past where I have made something new and then could never recreate it. That sucks when that happens.
But now not only do I get to remember how to make these awesome recipes, but I get to share them with you! I hope you get out and grill these thighs soon, You will love them!
Let me know how it goes for you. If you have any questions, comments, or suggestions I would love to hear from you. Please feel free to leave a comment, and I will back to as soon as possible. Talk to you soon!