Bobby Flay's Grill It! - Bobby Flay [26]
Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
Black Pepper Vinegar Sauce
Makes ¾ cup
¼ cup rice wine vinegar
½ cup extra-virgin olive oil
3 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
¾ teaspoon coarsely ground black pepper
Combine the vinegar, oil, mustard, honey, salt, and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
Grilled Chicken Breasts with Tangerine-Maple-Black Pepper Glaze
You could use plain orange juice and orange zest here, but do try to find tangerines. They are just a bit more acidic, and I think that slightly sour note is crucial to creating a successful balance with the sweet maple syrup and spicy black pepper. The soy sauce may seem to be out of left field, but its earthiness makes for a much more rounded taste than would salt, and its deep color is a nice bonus in the glaze.
Serves 4
1 tablespoon canola oil
1 small red onion, coarsely chopped
Grated zest of 1 tangerine or orange
1 quart tangerine juice or tangerine-orange juice (not from concentrate)
4 fresh thyme sprigs
¼ cup pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper
Perfectly Grilled Chicken Breasts
2 green onions, white and green parts, thinly sliced
Heat the oil in a medium saucepan over high heat, add the onion, and cook until soft, 3 to 4 minutes. Add the zest, juice, and thyme; bring to a boil; and cook, stirring occasionally, until thickened and reduced to approximately ½ cup, 20 to 25 minutes.
Strain the mixture into a bowl and whisk in the syrup, soy sauce, and pepper. Let cool to room temperature. The glaze can be made 2 days in advance, covered, and refrigerated. Bring to room temperature before using.
Brush the glaze on the chicken breasts during the last minute of grilling. Remove from the grill, place on a platter, and brush with more of the glaze. Tent loosely with foil and let rest for 5 minutes. Garnish with the green onions before serving.
Grilled Chicken Thighs with Green Olives and Sherry Vinegar–Orange Sauce
Unlike breast meat, chicken thighs seem to stay moist no matter how long you cook them. The dark, dense meat is able to stand up to assertive flavors such as the vinegar and rosemary in this sauce. Chicken thighs are not only extra flavorful, they also have a sturdy texture that makes them perfect for grilling. Grilled oranges would make a nice garnish here; squeeze them over the chicken for an extra bit of orange.
Serves 4
4 tablespoons olive oil
2 shallots, coarsely chopped
1 clove garlic, coarsely chopped
Grated zest of 1 orange
2 cups orange juice (not from concentrate)
3 tablespoons aged sherry vinegar
1 cup low-sodium chicken broth
2 fresh rosemary sprigs, plus extra for garnish
3 tablespoons honey
Kosher salt and freshly ground black pepper
4 (8-ounce) bone-in chicken thighs
½ cup picholine olives, pitted
Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the shallots and cook until soft and lightly golden brown, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the orange zest and juice and the vinegar and bring to a boil. Cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Add the broth and rosemary and simmer until reduced by half and slightly thickened, 8 to 10 minutes.
Strain the sauce into a bowl, stir in the honey, and season with salt and pepper. The sauce can be made 1 day in advance, covered, and refrigerated. Reheat before using.
Heat your grill to medium.
Brush the chicken on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Place the chicken on the grill, skin side down, and cook until golden brown and slightly charred,