StPeteBBQ
11-14-2004, 12:25 AM
This is from "Chicken on the Grill" by Cheryl and Bill Jamison (Smoke & Spice)
Diavolo Chicken Thighs
Unlike chicken breasts, the richer dark meat of thighs and drumsticks benefits from cooking over a two-level fire. The time on the higher flame, however, should be brief, with medium-low heat to finish. Turn the parts regularly to render the fat and crisp all the skin, watching for possible flare-ups. You'll be rewarded with moist thighs, enhanced herewith a devilish paste of mustard and red chile flakes.
Serves 3 to 4
Diavolo Paste
1/4 cup Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried hot red chile flakes, or more to taste
1 teaspoon coarse salt (kosher or sea salt)
8 plump skin-on bone-in chicken thighs (6 to 7 ounces each)
1. At least 2 hours a head, or up to the night before you plan to grill the thighs, prepare the paste: Combine the ingredients in a small bowl. Coat the thighs thoroughly with the paste, rubbing it over and under the skin, working it as far as possible under the skin without tearing it. Place the chicken in a zippered plastic bag, seal, and refrigerate.
2. When ready to grill, remove the chicken from the refrigerator and let sit uncovered at room temperature for 20 to 30 minutes.
3. Fire up the grill for a two-level fire for cooking first on high heat (1 to 2 seconds with the hand test) and then on medium-low heat (6 seconds with the hand test).
4. Grill the thighs uncovered over high heat for 3 to 4 minutes, turning to sear all sides. Move the chicken to medium-low heat and continue grilling for an additional 12 to 15 minutes, turning every 3 minutes or so. Watch for flare-ups, shifting the thighs away from the flame if necessary. The thighs are done when the skin is brown and crisp and the juices run clear when they are pierced. Serve immediately.
Diavolo Chicken Thighs
Unlike chicken breasts, the richer dark meat of thighs and drumsticks benefits from cooking over a two-level fire. The time on the higher flame, however, should be brief, with medium-low heat to finish. Turn the parts regularly to render the fat and crisp all the skin, watching for possible flare-ups. You'll be rewarded with moist thighs, enhanced herewith a devilish paste of mustard and red chile flakes.
Serves 3 to 4
Diavolo Paste
1/4 cup Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried hot red chile flakes, or more to taste
1 teaspoon coarse salt (kosher or sea salt)
8 plump skin-on bone-in chicken thighs (6 to 7 ounces each)
1. At least 2 hours a head, or up to the night before you plan to grill the thighs, prepare the paste: Combine the ingredients in a small bowl. Coat the thighs thoroughly with the paste, rubbing it over and under the skin, working it as far as possible under the skin without tearing it. Place the chicken in a zippered plastic bag, seal, and refrigerate.
2. When ready to grill, remove the chicken from the refrigerator and let sit uncovered at room temperature for 20 to 30 minutes.
3. Fire up the grill for a two-level fire for cooking first on high heat (1 to 2 seconds with the hand test) and then on medium-low heat (6 seconds with the hand test).
4. Grill the thighs uncovered over high heat for 3 to 4 minutes, turning to sear all sides. Move the chicken to medium-low heat and continue grilling for an additional 12 to 15 minutes, turning every 3 minutes or so. Watch for flare-ups, shifting the thighs away from the flame if necessary. The thighs are done when the skin is brown and crisp and the juices run clear when they are pierced. Serve immediately.