Grilled Bayou Chicken with Creamy Grits & Greens

Directions

1. Place the thighs in a mixing bowl, drizzle with enough olive oil to lightly coat, and season generously with Chica Licka Bam Bam. Use your hands to toss the chicken until it’s evenly coated. Set aside to marinate at room temperature while you light your coals.

2. Prepare your grill for two-zone cooking and build a medium-high fire.

3. Meanwhile, make the grits, combine the grits, water, chicken broth, in the bowl of a rice cooker, and cook on the soft porridge setting. Just before the grits are done, add the milk and Cheddar.

4. When the coals are glowing red and covered with a fine gray ash, clean and oil the grates. Grill the chicken over direct heat, flipping and rotating the meat around the fire as needed for even cooking, until it’s nicely browned and cooked through, about 8-9 minutes total. Transfer the chicken to a plate, cover with foil and set aside.

5. To finish the grits, add additional milk or water, as desired, for texture. Taste for seasonings and add more salt, as desired. Fold in the baby spinach and stir until the greens are absorbed in the creamy mixture and have wilted. Serve the grits in a warmed serving bowl, topped with the grilled chicken and any juices that have collected on the plate (or plate individually as desired).