Chargrilled Chicken Thighs Recipe

chx-thigh-side

Recipe of the week: Chargrilled Chicken Thighs served w/ a roasted pineapple and habanero sauce served over fresh cabbage and red onions braised in our #housemade bone broth and topped with crumbled bacon

  • Prep time: 1hours
  • Cook time: 15mins
  • Yeild: 4 servings

Braised cabbage and crumbled bacon

  • 1 TBS your choice of cooking fat – coconut oil, bacon fat et cetera
  • 1 tsp kosher salt
  • 1 head of green cabbage, shredded
  • 1 medium sized red onion, julienne
  • 1 medium yellow onion, julienne
  • 1 cloves garlic, minced
  • ¼ cup water
  • ¼ cup bone broth

 

Directions

  • Melt cooking oil/fat in your favorite sauté pan
  • Add onions and garlic and sauté until they begin to turn translucent
  • Add shredded cabbage and stir until it is coated in your cooking oil/fat
  • Continue to stir over high heat until cabbage starts to brown ~5 minutes.
  • Then, reduce heat to low, slowly add water and bone broth, season with salt and stir to combine everything. Cover the pot with a lid and allow to cook until water has evaporated ~20 minutes.
  • Add crumbled bacon to the final dish of cabbage and serve nice and hot!

 

Fire-Roasted Pineapple and Habanero Sauce/Marinade/Glaze

Ingredients

  • 1 pineapple — diced
  • 1 red pepper – diced
  • 1 red onion – diced
  • 1 habanero pepper – diced
  • 1 cup of water
  • ½ cup lemon juice
  • ½ cup coconut oil
  • ½ cup apple cider vinegar

Directions

  • Cut pineapple and coat in coconut oil and set remaining coconut oil aside
  • Roast pineapple on either your grill or in a quality sauté pan – cook for approximately 2-3mins per side
  • Remove from heat and set aside to cool
  • Cut peppers, onions & pineapple (once cooled)
  • In a very hot sauté pan add remaining coconut oil, reduce heat to medium and add in peppers and onions and toss.
  • Add water and cook onions and peppers until they soften a bit
  • Add in pineapple and toss until all ingredients are combined thoroughly
  • Remove from heat, place in a bowl and let stand for 10-15mins. Then, you can either serve with your chicken or refrigerate to use later.

 

Chargrilled Chicken

Directions

  • Take 2 pounds of skinless, boneless chicken thighs and marinate in two cups of pineapple/habanero glaze for approximately :30mins and set aside in the fridge
  • Toss them on the grill or in your favorite high quality sauté pan and cook until they reach an internal temperature of 165 degrees.