Grilled Chicken Thighs with Green Olives and Sherry-Orange Sauce

Chicken thighs are: a) really great, b) cheap and c) super easy to cook, thus making them a weeknight staple for me.  They stay juicy no matter how long you cook them and the dark meat is able to hold up with bolder flavors, as opposed to breast meat.  In this recipe, the fresh flavor of the oranges is fantastic, while the acidity of the sherry vinegar adds a nice level of richness.

You will need:
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 sherry vinegar
1 cup chicken broth
2 fresh rosemary sprigs, plus extra for garnish
3 tablespoons honey
salt & pepper
8-12 boneless chicken thighs (2-3 per person)
1/2 cup picholine olives, pitted

Heat 2 tablespoons of the oil in a medium saucepan over high heat.  Add the shallots and cook until shot 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, 3 to 5 minutes.  Turn the thighs over, close the cover of the grill, and coninue cooking until just cooked through, 4 to 6 minutes longer.

Remove the thighs to a platter and drizzle with some of the sauce.  Tent loosely with foil and let rest for 5 minutes.  Scatter the olives around the platter and garnish with rosemary.  Serve additional sauce on the side.

*If you are not an olive fan, like me, these can easily be left out.  Also, we served these left over grits from earlier in the week, and it was awesome!

Serves: 4
Time: 45 minutes
From: Bobby Flay’s Grill It

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