|Grilled BBQ Chicken Thighs with Jalapeno Creamed Corn & Baked Beans|
Grilled BBQ Chicken Thighs
For the Marinade:
6 Boneless, Skinless Chicken Thighs, Washed & Dried Thoroughly
1t Chili Powder
1t Garlic Powder
1t Onion Powder
1T Hot Sauce
For the Dry Rub:
2T Brown Sugar
2t Garlic Powder
2t Onion Powder
1t Chili Powder
1t Black Pepper
For the BBQ Chicken:
Prepared Chicken Thighs, Marinated & Rubbed
3T Olive Oil
Directions:1. Marinate the Chicken: Whisk together all of the marinade ingredients and pour into a gallon size bag and place the chicken thighs in as well. Toss the bag so that the buttermilk mixture has coated all the thighs. Refrigerate the chicken and marinate over night. The next morning, dump the contents of the bag into a strainer and drain the chicken from the buttermilk. And then, completely dry the chicken.
2. Making the Dry Rub: combine all in the spices in a bowl. Once combined, rub this mixture all over the marinated, dried chicken thighs. Put the rubbed chicken thighs in the refrigerator to let the spices penetrate the meat. Leave them alone until ready to grill.
3. Grilling the Chicken: Remove the chicken thighs from the refrigerator and let them sit at room temperature for about 30 minutes. Rub them with a little more of the spice rub. Heat your grill (or you can grill inside or sauté them). Once the grill is nice and hot, cook the chicken thighs for about 7-10 minutes on each side. After each side has grilled, brush on some of your barbeque sauce. Remove the chicken from the grill and let them sit for about 5 minutes. Brush with more BBQ sauce before serving.
Jalapeno Creamed Corn
For the Garlic Cream:
1 ½C Heavy Cream
8 Whole Cloves of Garlic, Peeled
1 Jalapeno, Deseeded & Deribbed
For the Creamed Corn:
2 ½C Charred Corn, Decobbed
1C Prepared Garlic Cream (roughly chop the jalapenos & mash the garlic in it)
2 Fresh Jalapenos, Deseeded & Diced
1 Shallot, Diced
1T Green Onion, Sliced
¾C Sharp Cheddar Cheese, Shredded
¼C Parmesan Cheese, Shredded
Salt & Pepper, To Taste
1. For the Garlic Cream: Place the cream in a heavy sauce pot and add in the garlic cloves and jalapeno. Bring the cream to a simmer, and then turn down the heat to low-medium heat. Let it reduce to 1 cup.
2. For the Jalapeno Creamed Corn: Char the corn in a hot iron skillet. In a separate pan, add in the charred corn, jalapenos, green onions, shallot, and prepared garlic cream (with the chopped jalapenos and mashed garlic that was simmered in the cream). Bring to a simmer and reduce by ¼ volume. Add in the cheddar and Parmesan cheeses. Stir to blend and melt the cheese. Once the cheese has melted and reduced, season it with cayenne, salt, and pepper to taste.
3. Serve hot.
Check out Everyday Sisters Blog for this recipe!