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My Version of 40 Cloves of Garlic and Chicken Thighs


 
Mike Coffman

Mike Coffman

TVWBB Olympian
After seeing John’s and Morgan’s versions I decided to give it a try. The chicken thighs were
marinated for 4 hours in Roasted Garlic Vinaigrette. Thighs were seasoned with a homemade rub.
Cloves are ready to go!
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Put onto the Performer using lump charcoal and a chunk of cherry wood to get some color.
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15 minutes later they were ready for the CI pan with olive oil and the 40 cloves of garlic.
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45 minutes later and they were done!
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Plated with corn on the cob and yellow saffron rice.
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Everyone really liked this meal as it was very delicious. I was also surprised that the garlic did not
overpower the other flavors. They definitely played well together. I will make this one again!

Thanks for looking and thanks John and Morgan for inspiring me to give this one a shot.
 
Looks wonderful Mike! I think you out did us both!! Your chicken ended up with great color and looks super good!
 
Excellent, it looks really good and is one of our favorite meals. Our coworkers, not so much the day after we have it.
 
I keep seeing these posts and vow to make this dish. Bold of you to marinade in garlic and then cook with it as well. However, I am also from the camp that believes that you can never have too much garlic. Nicely done.
 
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