I know it has been a while since my last post, but we have been traveling for work and some fun on the side ;) and that always means eating out and no cooking. When we came home there was a new issue of Cooking Light waiting in the mailbox. I actually waited and read it over my leisurely breakfast and as usual, there were tons of recipes I ripped out to try. Jason loves chicken and I prefer the thighs for the dark meat. This recipe could be used on whatever type of chicken you like, just keep in mind the boneless can cook faster so keep an eye on them. Jason grilled a few whole mini bell peppers as well, they are so much cuter when a mini! The chicken had a lot of flavor and the serrano gave it some spice but kept it pretty mild, you can keep the seeds in if you prefer things spicier.
Adapted from Cooking Light May 2012
1/4 cup sliced green onions
1/4 cup chopped shallots
1 Tablespoon brown sugar
2 Tablespoons fresh lime juice
2 Tablespoons olive oil
1/2 teaspoon ground allspice
3 garlic cloves
1 large serrano chile, stemmed
8 bone-in chicken thighs, skinned
1/4 teaspoon kosher salt
1. Preheat grill to medium-high heat. After preheating, reduce one side to low.
2. Combine green onions, shallots, sugar, lime juice, oil, allspice, garlic, and serrano in a mini food processor; process until smooth. Combine half of onion mixture and chicken in a medium bowl; toss well. Sprinkle with salt and pepper.
3. Place chicken on grill rack coated with cooking spray over medium-high heat. Cover and grill 5 minutes on each side. Move chicken over low heat. Cover and grill 5 minutes on each side or until done. Brush chicken with remaining onion mixture and enjoy!