Visit http://www.harvesteating.com to get the written recipe for this video. Chef Keith Snow makes some delicious grilled chicken thighs with a cinnamon thyme herb paste.
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Hey, I am Chef Keith Snow, welcome to my kitchen. So, it is a middle of summer and you are tired of grilling chicken the same way you do it the same you do it every single time. So, I want to show you a simple technique and it is making a simple technique and it’s making a spice paste. Very simple to do, you can get creative with the ingredients. Today we are going to do a Cinnamon-Thyme Spice Paste and then, we are going to rub some chicken thighs and grill them. So, let’s get in to making the paste. We have got not too many ingredients but a few here and this is coriander, and that’s the seed from the cilantro plant. And, we have fresh thyme leaves, some garlic, mints stuff, a tiny bit of cumin, and then cinnamon now, you may not think of cinnamon with chicken but it is going to bring a very interesting flavor. So, we put that cinnamon in there a little bit of kosher salt, black pepper, and I make this spice paste all the time but I swap out the ingredients. So, in order to make it paste like we will take some pure olive and put that in there, and then, you want to mixed this together, actually it’ll need a little more. And then this is going to be essentially a marinade for our chicken, certainly you could use this on other meats like fish or beef. Okay, so that is the consistency that you are looking for, out of the paste. So, that is done now. Here, I have got chicken thighs and I do like the grill chicken thighs because they stay moist as supposed the chicken breast. So, pop them in to this bigger bowl here, and these are bone in but skinless chicken thighs. Now, we’ll take our paste and dump it in there. And, this is something you certainly could do ahead. And, now you just want to move these chickens all around so they will get coated in the spice paste here. Now, I am going to put this on a very hot grill, you can do this over charcoal or gas it does not really matter. And because there’s a bone in those chickens, they will need to cook for way longer than you would cook a chicken breast because there is a lot more fat in there so it takes longer to cook. Okay, our chicken is now ready to come off the grill. As you can see on my plate up here, very seasonal ingredients, I have got a roasted corn pudding and then we are going to top it with a really nice habanero-peach glaze. So, I will go right in and grab these two pieces here. And they smell wonderful. Then, we will take some of these spicy peach jam, put a nice dollop of that right on top. And, there is a great recipe. Try that today. Remember, make that nice flavorful paste and switch it up with some great ingredients, and give that a try. Harvesteating.com, the only social network website on the internet dedicated to seasonal, local and organic foods. View hundreds of recipes and instruction videos, hosted by Chef Keith Snow, a nationally recognized expert in seasonal cooking. All it takes is an email address to join now for free. We welcome you into the harvest eating community. Start living healthier today.
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