SWEET & SPICY GRILLED BONELESS CHICKEN THIGHS
Tender juicy grilled boneless chicken thighs marinated in garlic, herbs, paprika, cayenne, red chilies and maple syrup. Full of flavor and easy to make served with a grilled corn succotash.
Servings: 2 -4
Ingredients
- For the marinade:
- 2 tablespoons Paprika
- 2 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 5 Garlic Cloves crushed
- 1/3 cup Fresh Flat-Leaf Parsley finely chopped
- 1½ teaspoons Salt
- 2 teaspoon Ground Black Pepper
- 1 red chili pepper chopped
- 1/3 cup maple syrup
- ⅓ cup Olive Oil
- 6-8 Boneless Chicken Thighs
- Optional to brush the chicken with melted maple syrup better. Melt 2-3 tablespoons of butter with 1 tablespoon of maple syrup
- Corn Succotash
- 2 corn husks grilled and kernels cut off the ear
- 1 avocado
- Handful of cherry tomatoes cut in half
- Handful of arugula
- Prosciutto slices torn –can use cooked bacon as a substitute
- Salt & pepper
- Olive oil for dressing
- Sun-dried tomato pesto –optional
Instructions
- 1. In a mixing bowl (or a Ziploc bag), combine paprika, cayenne, chili powder, crushed garlic cloves, finely chopped parsley, salt, pepper, chopped red chilies, maple syrup and olive oil. Stir to combine.
- 2. Add the chicken thighs and coat each one of them with the mixture. Make sure they are all well coated before covering the bowl with plastic wrap (or locking the Ziploc bag).
- 3. Refrigerate them for at least 30 minutes before grilling.
- 4. Set the grill to medium low. Grill on both sides until they are nice brown and cooked through. About 8 minutes per side.
- 5. Before serving, brush the chicken with melted maple syrup butter and garnish with a sprinkle of paprika and fresh chopped parsley
- To make the corn succotash simply toss all ingredients together in a bowl, drizzle with olive oil and season accordingly.