If something was going to go wrong yesterday…it did.
My morning started with spilling coffee on our brand new carpet.
I then couldn’t find my gym shoes for my gym bag to pack to go to work or my black ballet flat shoes. The shoes I ended up wearing killed my feet all day. Like, limping and blisters. Clearly women are the superior gender…just look at our foot attire.
There was more at work that went wrong, but I won’t bore you with the details.
It was good to come home and have a little R&R by the water. It was the first time I had my camera with me at dusk 🙂
Anyways, by the time 11:30am rolled around yesterday, we were out of hummus for lunch — a new menu item in the cafeteria. It was a mad rush to get MORE hummus made and available for the remainder of lunch. On the plus side, we got tons of compliments on the hummus and clearly it was popular! People love trying new things, that’s for sure!
I love trying new things, too…but I’m not likely to try things a second time that didn’t work out the first time…like chicken thighs.
For those who have read my blog for awhile, you may recall I wrote off chicken thighs awhile back. Every time I’ve purchased them in the past they’ve been really fatty and nearly impossible to trim up without wasting a lot of meat. But over the 4th of July (yes, I’ve been holding out on you!) my family was visiting and I know my mom loves dark meat (dark meat chicken for mom, Triple Coconut Cream Pie for dad) so I gave this recipe a whirl.
I must say, I may have judged chicken thighs unfairly or had been purchasing the wrong brand because these thighs were lean and much easier to trim. I can’t say I prefer thighs to breasts, but that’s because I prefer white meat.
These Crispy Grilled Chicken Thighs were simple to make and perfect for a backyard or summer holiday get together. I served them with some homemade barbecue sauce and that recipe will come tomorrow!
Crispy Grilled Chicken Thighs lightened up from Food Network
1/3 cup low fat olive mayonnaise
1 Tbsp chili powder
1/2 tsp cayenne pepper
10 boneless skinless chicken thighs, trimmed (about 2 1/2 lb)
1 1/2 cups breadcrumbs
Freshly ground black pepper
Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight.
Preheat a grill to medium low. Place the breadcrumbs and black pepper in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, about 8 to 9 minutes per side.
Yield: 10 servings (1 thigh each)
Nutrition Information (per serving): 209 calories; 10.4 g. fat; 93 mg. cholesterol; 256 mg. sodium; 14.4 g. carbohydrate; 0.3 g. fiber; 21.2 g. protein
Result: Great flavor and quick and easy to make. I’ve never used mayonnaise to bread chicken, but it worked really well. I lightened up this recipe by using boneless, skinless chicken thighs and using a light mayonnaise. The next time I make these, I will probably use chicken breasts. The Prevention family gave these 2 thumbs up and I think my brother went back for thirds 🙂 Enjoy!
I hope today is a better day. At least I know it can’t get much worse *knock on wood*