Grilled Bayou Chicken with Creamy Grits & Greens
Grilled Bayou Chicken with Creamy Grits & Greens
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
30 minutes
Cook Time
30 minutes
I love using my rice cooker (on the porridge setting) for grits, because it’s so easy–no constant stirring required.
Adding the spinach just before serving keeps the color bright and the flavor vibrant. Grilling the chicken over a charcoal fire gives the final dish fantastic smoky flavors, but you can sear the thighs on your stovetop if you prefer.
Ingredients
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6-8 boneless, skinless thighs
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Olive oil, for drizzling
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Chica Licka Bam Bam
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1½ cups stone ground grits
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2 cups water
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1 cup low-sodium chicken broth
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2 tablespoons unsalted butter
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½ teaspoon kosher salt
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1 cup whole milk (or half-and-half), plus more as needed
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¾ cup grated Sharp White Cheddar
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One 5-ounce package fresh baby spinach
For the chicken
For the grits
Directions
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.
Prepare your grill for two-zone cooking and build a medium-high fire.
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.
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.
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).
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