Everyone loves a good chicken breast served of fresh off the grill.
Many love beer can chicken or grilled leg quarters. And who can deny the versatility of chicken wings and drummies? But, when you’re looking for a piece of poultry to toss on the grill don’t over look the flavor packed chicken thigh.
Chicken thighs are not only one of the best buys in the meat department they are also packed with plenty of natural flavor. The dark meat and fatty deposits lend themselves to tasty grilling. And at the same time you can remove any unwanted skin to save on calories. Many grocery meat departments carry boneless versions of chicken thighs which are perfect for grilled chicken sticks!
Another great thing about chicken thighs is that they adapt well to just about any chicken recipe. They can be used with barbecue seasoning, Italian seasoning, Jamaican Jerk seasoning, and just about any other type of seasoning or sauce you can come up with. You can use a dry rub seasoning or cover them with a thick barbecue sauce baste before removing from the grill.
Flavor Note: Possibly the best thing about chicken thighs on the grill is that it would take a lot of over cooking to dry them out so they are packed with flavor. Many grillers know the fear of serving up dry chicken breasts. That’s almost impossible with chicken thighs unless you fall asleep in a hammock for a couple of hours after you place them on the grill.
Grilled boneless citrus chicken thighs on a stick
This recipe is from Smoke in the Mountains Cookbook: The Art of Appalachian Barbecue. Use a soaked wooden skewer for this chicken on a stick recipe. In case you can’t find boneless thighs you can use tenders, breasts, wings or even regular thighs with bones and forget about the skewers all together.
- 1/2 cup yogurt, any citrus flavor
- 1/2 cup orange juice
- 1/4 cup steak sauce
- 1/4 cup diced green onion
- 2 tablespoons minced garlic
- 1 pack sweet and low
- 1 teaspoon cayenne pepper
Marinade chicken in yogurt for about two hours. Combine orange juice, steak sauce, and all other ingredients in a small dish. Coat chicken before piercing chicken with skewers. Cook chicken on grill or in oven until done. Baste a few times with extra sauce to keep tender.