Chicken Thighs: Grilled with Duck Fat, Glazed with Apricot Jam

Matt came up with most of this dinner and it was DELICIOUS!!! He’s had the idea for awhile now to basically infuse chicken meat with duck fat on the grill, and it worked really well. You could definitely taste that smoky duck flavor in the chicken. I had the idea to glaze it with a savory apricot sauce, since duck lends itself well to fruity flavors. We paired it with a simple spinach salad that was very tasty too. Enjoy!!
CHICKEN THIGHS:
Ingredients:
1 lb. package of boneless, skinless chicken thighs, left whole
Salt and pepper
4 tbs duck fat, divided
Directions:
Preheat your grill to high.
Take 4 square sheets of aluminum foil, and fold each of them in half. Place a tablespoon of duck fat in each, and then fold the foil around it to make little packets. Poke a single small hole in the bottom of each packet with a toothpick.
Season the chicken thighs with salt and pepper. Place on the grill, along with two of the foil packets, and grill covered for approximately four minutes. Flip the chicken, remove the original foil packets, and replace with the remaining packets. Brush the apricot glaze on the cooked side of the chicken, and grill covered for approximately four more minutes, until cooked through.
Apricot Glaze:
In a small saucepan, heat some EVOO to medium-high heat. Add one clove of minced garlic plus a pinch of crushed red pepper flakes. Saute for 1-2 minutes, until fragrant but don’t burn it. Add about 1/2 cup apricot jam or preserves, plus a few splashes of water. Return to the heat and stir to combine. Simmer over medium heat until thickened and reduced a bit, about 8 minutes.
SPINACH AND LEEK SALAD:
Ingredients:
1 small Leek, trimmed, thinly sliced and washed
1 garlic clove, chopped
EVOO (for sauteing and salad dressing)
Salt and pepper
1 rounded tbs Dijon mustard
Juice of 1 lemon
Half a bag of baby spinach
Directions:
Heat a small skillet over medium heat. Add a drizzle of EVOO. Add the leeks and saute until wilted. Add the garlic, plus salt and pepper and saute for one minute more. Remove from heat and scrape into a salad bowl. Add the mustard and lemon juice and whisk to combine. Drizzle in enough EVOO to emulsify the dressing, whisking all the while. Add the spinach, and toss the salad, making sure to coat the spinach entirely with the dressing. Season with a dash of salt and a few grinds of black pepper to taste. Enjoy!
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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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