Pepper Jelly-Glazed Grilled Chicken with Peppers

Trader Joe’s stocks their sweet and spicy pepper jelly in the fall for the holiday season- just in time for this quick and tasty weeknight meal.

This recipe was adapted from a Food and Wine “staff-favorite,” contributed by Molly Stevens. I served the chicken and peppers over a bed of rice to absorb the drippings and grilled lime juice.

Yield: Serves 4 to 6

• 3 limes
• 8 boneless, skinless chicken thighs (about 2 pounds 5 ounces)
• 1 T ground coriander
• 2 1/2 tsp kosher salt, divided
• 1/4 to 1/2 teaspoon red pepper flakes, to taste
• 4 T olive oil, divided
• 4 long green bell peppers (CSA), poblano, or Anaheim chiles (10 to 12 oz)
• 10 to 12 shishito peppers (6 to 8 oz)
• 1 bunch scallions, trimmed
• 1/2 cup hot pepper jelly
• Basmati rice, for serving

1. Preheat a grill to medium-high (400°F to 450°F).
2. Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside and discard juiced lime halves.
3. Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and red pepper flakes; rub evenly with 2 tablespoons oil. Set aside.
4. Brush long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle evenly with remaining 1 teaspoon salt.
5. Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
6. Arrange long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on un-oiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for chiles. (It took even longer on my grill to char the vegetables.)
7. Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
8. Arrange chicken thighs on un-oiled grates; grill, covered, until nicely browned and a thermometer inserted in thickest portion of meat registers 165°F, 4 to 5 minutes per side.
9. Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute.
10. Flip chicken, and repeat with second side. Remove chicken from grill.
11. Place grilled chicken and vegetables on a platter over a bed of cooked Basmati rice.
12. Squeeze grilled lime halves over chicken, chiles, peppers, and scallions.

Fried Chicken Thighs & Cheesy Grits

My husband’s dream Valentine’s Day dinner has to involve fried chicken. ❤ Weeks earlier, I had seen this recipe in Bon Appetit and thought it would be perfect for our celebration… The problem was that I didn’t remember where I had seen my perfect recipe. I had to search far and wide to finally track it down. Thankfully, that happened in time!

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I used coarse yellow grits and added additional water and milk until the desired consistency was achieved. I also used a combination of baby kale, chard and spinach for the sautéed greens. My husband didn’t want hot pepper jelly (can you believe it?) so I didn’t add it to the greens while they were cooking. I added it to my plate at the end! (Tons of it!)

We ate this dish for dinner but it would be wonderful for any meal of the day- brunch too. 🙂 Absolutely Delicious!!

AND… I almost forgot… We had my homemade version of the best-selling Momofuku Milk Bar Crack Pie as our grand finale. What a meal. 🙂

Yield: Serves 4

For the Chicken:

• 1½ cups buttermilk
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 pound skinless, boneless chicken thighs

For the Grits:

• coarse salt
• 1½ cups white or yellow grits (not instant)
• 4 ounces cream cheese
• 2 ounces finely grated Parmesan
• freshly ground black pepper
• milk, as needed, to achieve the desired consistency

For Frying And Assembly:

• 2 cups all-purpose flour
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tsp kosher salt, plus more
• 2 cups vegetable oil
• 2 T unsalted butter or olive oil
• 1 1/2 pounds baby kale, chard and spinach or 2 bunches kale, or Swiss chard, ribs and stems removed, leaves torn into 2-inch pieces
• freshly ground black pepper
• 1 T distilled white vinegar
• 1 T hot pepper jelly, plus more for serving (I used Trader Joe’s)

Marinade the Chicken:

1. Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours. (I did 12 hours.)

Make the Grits:

1. Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25–30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve. Add more water or milk to adjust the consistency as needed.

For Frying And Assembly:

1. Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
2. Remove chicken thighs from brine, letting excess drip off.
3. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
4. Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°.
5. Working in batches and returning oil to 350° between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6–8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the greens.
6. Heat butter or olive oil in a large skillet over medium-high. Add greens in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat, if desired.
7. Divide grits evenly among bowls and top with greens, fried chicken, and more pepper jelly.

Two Years Ago:

• Fried Chicken Biscuits

Three Years Ago:

• Pork Chops with Mustard Cream Sauce
• Pork Chops with Apples and Cider