The photographer who shot my wedding, also took the head shot that’s in my cookbook. He and his wife actually came to my parent’s house yesterday to get their copy of the cookbook signed. It was so fun. They made the Caprese Quinoa Patties with Balsamic Ricotta first from the book and absolutely loved them. Of course, I was thrilled to hear that. Brian’s wife described my cooking style perfectly when she said something along the lines of, “You cook with every day ingredients and make classic recipes…but they’re just healthier.”
She hit the nail on the head. My style is nothing outside the box, it’s just very practical when it comes to both nutrition and ingredients.
When I saw this recipe, I must admit, I was intrigued enough to make it….and accept it as a total failure.
Simple sugar baste?
Totally bizarre. I had to try it.
My only regret with this recipe was not using chicken breasts. I know others love dark meat and chicken thighs, but every time I try making them…I swear that it’ll be the last time. I share that same opinion after this recipe, though I’m sure at some point I’ll end up making chicken thighs again.
The brine itself was absolutely divine. The flavors simply…work. There’s some sweet, some salty, and some savory all contained in the piece of chicken that is incredibly moist, even after grilling.
Labor Day is upon us…think of this recipe then, if not before!
- 1½ cups low fat buttermilk
- ¼ cup brown sugar
- 1½ Tbsp salt
- ½ tsp black pepper
- 1 Tbsp Worcestershire
- 5 dashes Tabasco
- ½ onion, sliced
- ½ lemon, juiced
- 2 jalapenos, sliced
- 3 garlic cloves, minced
- 2 lbs boneless, skinless chicken thighs, trimmed of visible fat
- ¼ cup water
- ¼ cup sugar
- In a large ziplock bag, combine the buttermilk, sugar, salt, pepper, Worcestershire, Tabasco, onion, lemon juice, jalapenos, and garlic. Seal the bag and shake well.
- Add the chicken to the bag, seal, and turn to coat all the meat. Refrigerate the chicken overnight or up to 48 hours.
- In a small pot, combine the water and sugar and bring to a boil over high heat, stirring to dissolve the sugar. Once boiling, remove from heat and set aside to cool.
- Preheat grill to medium-high heat. Once preheated, add the chicken to the grill and cook 4-5 minutes per side, basting with the simple syrup on each side. Serve chicken hot.
*Nutrition Information is a close estimate due to the use of the brine.
Weekly Menu: August 18th – 22nd
- Sunday: Faux Fried Green Tomato BLT’s with Paprika Oven Fries
- Monday: cookbook recipe
- Tuesday: Heirloom Tomato Bruschetta with Basil Ricotta
- Wednesday: leftovers
- Thursday: Scalloped Tomatoes with Grilled Pesto Shrimp Skewers
My 4th annual Chili Contest kicks off today with recipe submissions! Please send me your best chili recipe ([email protected]). I will be accepting the first 10 recipes received. The winner will receive a $100 Visa gift card and the runner-up, a $50 Visa gift card. The winner will be announced following the college football season and after all 10 recipes have been made and sampled. Thank you in advance for all your wonderful recipes…I can’t wait to try them! 🙂