Winner, Winner, Chicken Dinner!
Sunday evening chicken on the grill.
The bone-in, skin-on chicken thighs soaked in a bowl (about 25% submerged in lime juice and flipped halfway through) for 30 minutes. Then the chicken was mixed with purple and green onion, thai chiles, red bell pepper, garlic, and salt and pepper.
Prep the grill with a two-zone fire (hot zone and safe zone). Place the chicken over the hot zone and sear both sides (skin side first).
Matty used the fancy new thermometer to make sure the chicken wasn’t overcooked (internal temperature of 170F for 5 minutes). The remaining onions and other veggies get cooked up in a grill basket. Except for the green onions, those went directly onto the grill.
As with so many of our other meals, black beans, corn, and avocado are never far away. Black beans on the side. Corn and avocado in the salad, with a quick dressing of oil, apple cider vinegar, and a touch of mustard, maple syrup, and cayenne.
The tea towel backdrop ensures you don’t have to look at our messy counters. And, “Bacon!” is always a good message, even if it’s absent from this particular meal.
Matty takes the chicken off the bone for me, since I’m still a little grossed out by eating meat off the bone. Despite all the years of 4-H, it still makes me slightly queasy.