Honey Butter Chicken Thighs

[James Lake]

I was in charge of dinner Friday night so I did something quick and easy. On Thursday I made a compound butter with garlic, lemon juice, honey, grated horseradish and chopped parsley. Let the butter sit over night to get to know each other.

Just some EVOO and S&P on the thighs and they went on direct till they got some grill marks. I'd also put on some water chestnuts wrapped in bacon and some green olives wrapped in bacon, I'd never tried the olives before but they really turned out good.

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Warming up the compound butter, there was no room on the grill.

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Gus waiting to go on, way too thick this is all they had at the store, I should have left it at the store.

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I didn't start basting with the compound butter until the last 5 minutes of the cook.

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Grab a plate and be sure to get some parsley sauce, which was blanched parsley, garlic, lemon juice in the blender and incorporated some EVOO and S&P, first time making this sauce it was very flavorful and clean, will make this sauce again.

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This is my view as I work the grill(s)

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The chicken was good, but not great. I keep searching for a different flavor profile but I want it to also have that deep rich flavor in every bite that you get from Roadside or Cornell Chicken.

I hope everyone had a good and safe weekend.

Smoke Day is almost here!

 

[Mildo]

It's hard to beat the RSC / Cornell, but thighs look good to me. Love a garden view.

 

[Tony R]

I'm so hungry right now why did I check in.....lol

Meal looks delicious my friend.

 

[Pete in PG]

Your chicken and appetizers look fantastic! Always fun to experiment. I really like your owe too James.

 

[Cliff Bartlett]

Looks great Jim. Like that compound butter. Like that Southern Oregon skyline too. Looks like a westerly facing picture!

 

[James Lake]

Looks great Jim. Like that compound butter. Like that Southern Oregon skyline too. Looks like a westerly facing picture!

Thanks Cliff....that is actually to the east of us.

 

[Wolgast]

i KNOW THAT tasted good! Perfection mate!

 

[Cliff Bartlett]

Thanks Jim... Looked bright on the horizon, like sunset. Shows what I know!

 

[James Lake]

Thanks Jim... Looked bright on the horizon, like sunset. Shows what I know!

It's all good Cliff, I hope I didn't sound rude. You're so close to me, you need to make a trip over here some day and enjoy the view and a brew and what ever we decide to throw on a grill.

 

[Cliff Bartlett]

Heck Jim, you didn't sound rude at all!! Sounds good.

 

[John Solak]

Excellent looking chicken dinner and sides!!!

 

[Enrico Brandizzi]

Your thighs look good to me!
The "street view" is unbelievable to me.... Is it that a forest or a huge garden?

 

[Rich Dahl]

Really like the olive idea and that parsley sauce sounds good too! Finance minister/War department sent me to fetch some Guz the other day and the stuff looked like small pine trees, I passed and got some corn on the bone instead.

 

[Bill Schultz]

Well the Oregonian Grill Master is in the house, beautiful cook my friend, will steal that parsley concoction. Oh and in regards to your chicken pursuit I will tell you what made that same pursuit complete for me was well done traditional Yakatori Chicken, and it is the most requested by my family and friends. Just a thought

 

[Mike Coffman]

Excellent looking chicken and appetizers James!

 

[Kevin L (NKY)]

I was in charge of dinner Friday night so I did something quick and easy. On Thursday I made a compound butter with garlic, lemon juice, honey, grated horseradish and chopped parsley. Let the butter sit over night to get to know each other.

Just some EVOO and S&P on the thighs and they went on direct till they got some grill marks. I'd also put on some water chestnuts wrapped in bacon and some green olives wrapped in bacon, I'd never tried the olives before but they really turned out good.

[/URL][/IMG]

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Warming up the compound butter, there was no room on the grill.

[/URL][/IMG]

Gus waiting to go on, way too thick this is all they had at the store, I should have left it at the store.

[/URL][/IMG]

I didn't start basting with the compound butter until the last 5 minutes of the cook.

[/URL][/IMG]

Grab a plate and be sure to get some parsley sauce, which was blanched parsley, garlic, lemon juice in the blender and incorporated some EVOO and S&P, first time making this sauce it was very flavorful and clean, will make this sauce again.

[/URL][/IMG]

This is my view as I work the grill(s)

[/URL][/IMG]

The chicken was good, but not great. I keep searching for a different flavor profile but I want it to also have that deep rich flavor in every bite that you get from Roadside or Cornell Chicken.

I hope everyone had a good and safe weekend.

Smoke Day is almost here!

Have you ever tried the Weber lemon juice marinade? I have used it a couple times and it is real deep flavor. Also bacon wrapped mushrooms are good I have never done the chestnuts before but will now.

 

[Bob Correll]

Great looking everything James!

 

[Alan F]

James, you'll need an acid to get the deep flavor you're looking for.

 

[Peter Gallagher]

nice job neighbor - Those plates are looking super tasty. I'd like to see one of your bacon/olives in a martini! (The grounds are looking really nice too)