Monday, July 13, 2009
Bacon Wrapped Maple-Mustard Chicken Thighs
From the kitchen of One Perfect Bite...When a day begins with a sky this blue you can safely assume that Bob or I will be manning the grill, and, because this is winner's circle week at One Perfect Bite, what goes on the grill will be a prize winning recipe. Today's offering comes from one of the Gold Kist Chicken contests. Recipes from the Gold Kist competitions are now found on the Pilgrim's Pride Recipe database. It's the creation of Alex DeSantis who I had the pleasure of meeting at a competition in New York City several years ago. Alex and his wife Shirley are one of a handful of couples who regularly compete in recipe contest. Alex is the barbecue specialist of the duo and among his other honors are the bragging rights that come with being a finalist at the Build a Better Burger competition. That is no small accomplishment but a better measure of this man is his modesty. He just doesn't speak about his successes. If there are two nicer people on the contest circuit I have yet to meet them. In today's recipe Alex took a handful of readily available ingredients and came up with this delicious entry for boneless chicken thighs. This recipe is deigned for a gas grill, but it can be made in an oven as well. On occasions where we've been rained out, I've used my oven to bake the thighs at 500 degrees F. for about 20 minutes before flashing them under the broiler to crisp the bacon. While I use a thick sliced smoky bacon for the chicken feel free to use whatever type you wish as long as it's well flavored.
Bacon Wrapped Maple-Mustard Chicken Thighs...from the kitchen of One Perfect Bite courtesy of Alex DeSantis and Pilgrim's Pride Chicken
8 boneless, skinless chicken thighs
Salt and freshly ground pepper to taste
1/2 cup pure maple syrup
2 tablespoons Dijon-style mustard
1 tablespoon plain yogurt
16 strips bacon
1) Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat. If using charcoal grill, place coals on one side of grill, not covering entire charcoal bed. Thighs will be cooked over direct heat first and finally by indirect heat, opposite the heat source.
2) Rinse thighs, pat dry and season with salt and pepper to taste. Place maple syrup in shallow dish. Add mustard and yogurt and stir to combine. Dip thighs in syrup mixture, lightly roll up and wrap each with two strips of bacon to enclose. Secure with wooden toothpicks, if necessary. If bacon strips are long, one strip per thigh may be sufficient.
3) Lightly coat grill with oil or cooking spray. Place thighs on preheated grill 4 to 6-inches above direct heat and brown on both sides, about 5 minutes. Move thighs to indirect heat side of grill and continue to cook with lid closed, about 10 to 12 minutes. Watch closely to prevent burning. Test thighs for doneness. Temperature should reach 160 degrees F. on meat thermometer. Return to direct heat to crisp bacon, about 3 to 4 minutes. Remove and place on serving platter. Remove toothpicks and serve. Yield 4 to 6 servings.
I'm linking this to Smiling Sally for her Blue Monday event.