Dinner or Disaster

A couple of weeks ago Parade magazine had a grilling article. Who should be spotlighted but Bobby Flay! That had my attention and when I saw the picture of one of the recipes he had chosen for the article I was hooked. I had my next Dinner or Disaster candidate.

The recipe I was trying was Chicken With Tangerine-Honey Glaze. Now, really, how can you go wrong with a recipe with a name like that? Now his recipe called for boneless, skinless chicken breasts but I decided to try using chicken thighs instead. Except for the time required to make the glaze this recipe is easy peasy. I also had to use regular paprika because this part of the world doesn't have Spanish paprika. But I figured that neither one of these substitutions should make much of a difference in the end result.

It is time to Fire up the Grill!




Here is the chicken having some glaze brushed on. Go, Dave, go!




While we wait for the chicken to finish cooking why don't you admire one of my flower pots that is sitting next to the grill. Isn't it lovely?




.... waiting ...... waiting ...... Is it done yet, Dave? ...... waiting .....

Ah, done!




What do you think? I just have to say they tasted as good as they looked. Dave declared them a five out of five winner. I have to agree. They were excellent. They were so good that we had them a few days later. This time we used boneless, skinless chicken breasts. There were good but I think the chicken thighs were a wee bit better.

Cory, Sarah and Cory's parents were here for the weekend and Dave requested this chicken recipe again. For something different I used boneless, skinless chicken thighs. That was the best so far. They would be perfect for sandwiches. We will definitely be making this recipe again. Thanks, Bobby Flay.


Bobby Flay’s Winner of a Chicken Dinner

Chicken With Tangerine-Honey Glaze

3 cups tangerine juice or tangerine-orange juice (not from concentrate)
5 fresh thyme sprigs
1/4 cup clover honey
Kosher salt and black pepper
3 Tbsp Spanish paprika
1 Tbsp ground cumin
1 Tbsp dry mustard powder
2 tsp ground fennel seeds
2 Tbsp canola oil
4 boneless, skinless chicken breasts (about 8 oz. each)
2 green onions, thinly sliced, for garnish

1. Combine the juice and thyme in a medium saucepan and bring to a boil over high heat. Cook, stirring occasionally, until thickened and reduced to about 1/2 cup; remove the thyme stems and discard. Whisk in the honey until incorporated and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a bowl and let cool to room temperature.

2. Heat grill to medium-high.

3. Stir together the paprika, cumin, mustard powder, fennel, and 1 teaspoon each of the kosher salt and black pepper in a small bowl. Brush both sides of the chicken with the oil, and season with salt and pepper. Rub the top of each breast with some of the spice rub and place on the grill rub-side-down. Cook, without touching, until they’re lightly golden brown and a crust has formed, 3 to 4 minutes. Turn the breasts over, brush the tops liberally with some of the glaze, flip them, and continue cooking until an instant-read thermometer inserted into the center registers 155°F. Remove from the grill, brush the spice-rub side with more of the glaze, tent loosely with foil, and let rest 5 minutes before serving.

Serves 4. Per serving: 460 calories, 39g carbs, 48g protein, 12g fat, and 125mg cholesterol.

http://www.parade.com/export/sites/default/food/recipes/parade/090719-bobby-flay-chicken-dinner.html