Grilled Bayou Chicken with Creamy Grits & Greens

Name: Grilled Bayou Chicken with Creamy Grits & Greens
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6
Ingredients: 6-8 boneless, skinless thighs; Olive oil, for drizzling; Chica Licka Bam Bam; 1½ cups stone ground grits; 2 cups water; 1 cup low-sodium chicken broth; 2 tablespoons unsalted butter; ½ teaspoon kosher salt; 1 cup whole milk (or half-and-half), plus more as needed; ¾ cup grated Sharp White Cheddar; One 5-ounce package fresh baby spinach

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Thanks to kicky Cajun spices and luxuriously creamy grits, this is an easy meal that feels like a party.

Grilled Bayou Chicken with Creamy Grits & Greens

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.

Image of Grilled Bayou Chicken with Creamy Grits & Greens

Ingredients

For the chicken

6-8 boneless, skinless thighs
Olive oil, for drizzling
Chica Licka Bam Bam

For the grits

1½ cups stone ground grits
2 cups water
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
½ teaspoon kosher salt
1 cup whole milk (or half-and-half), plus more as needed
¾ cup grated Sharp White Cheddar
One 5-ounce package fresh baby spinach

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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).

Tags : Chica Licka Bam Bam

categories : Recipes

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Grilled Bayou Chicken with Creamy Grits & Greens

Grilled Bayou Chicken with Creamy Grits & Greens

Servings

Prep Time

Cook Time

Ingredients

For the chicken

For the grits

Directions

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Grilled Bayou Chicken with Creamy Grits & Greens

Grilled Bayou Chicken with Creamy Grits & Greens

Servings

Prep Time

Cook Time

Ingredients

For the chicken

For the grits

Directions

Leave A Comment

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