Sweet and Sour Chicken Thighs with Wilted Baby Spinach
Weber’s Real Grilling Copyright 2005
Marinade:
¼ cup rice wine vinegar
2 tablespoons canola oil
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 to 2 teaspoons hot chili garlic sauce
6 boneless, skinless chicken thighs, about 4 ounces each I used chicken with skin and bones
1 plum tomato, seeded and chopped I didn't use this
4 large handfuls baby spinach leaves, about 12 ounces total I didn't use this
1. To make the marinade. In a small bowl, whisk the marinade ingredients.
2. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally.
3. Remove the thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set is aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice.
4. Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.
Makes 4 servings.
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Well my son's skin has cleared up but I'm still watching dairy, eggs and tomatoes. I'm going to start rotating foods back in and see what happens. I never gave up dairy completely so I'm hopeful that I'll be able to continue with minimal dairy.
Basically, I just used the marinade from this recipe. I used chicken that still had both skin and bones and skipped the spinach and tomato.
I really liked this recipe, although the way I made it, it didn't end up tasting sweet and sour. The vinegar tenderized the chicken but it didn't linger. The sugar and soy sauce allowed it to caramelize nicely. The chili-garlic sauce gave it a little kick. This is the first time I've grilled chicken pieces like this and they turned out exactly like I wanted them to turn out. I would definitely make this again.
I don't even know what I'm making for dinner tonight. I'm off my game. As much as I love blogging, there are other things taking priority right now.
Question of the Day: Are you avoiding any foods right now? Due to allergies, health reasons, other reasons?
7 comments:
Yes, I have celiac disease so I live the gluten-free life. My 9-month old daughter is supposed to stay off gluten at least for her first year according to the pediatrician, so we're doing that... Rice Chex is a staple for her instead of the usual Cheerios.
Heather
I'm avoiding (not willingly) a lot of food since I'm on a diet. So...avoided food = good food. (Grrr!)
Jan
I should be avoiding carbs, high fat, alcohol....should be :)
I am developing food allergies right now out of the blue. First pineapple (although cooked is okay), bananas (cooked or not, found out the hard way with banana bread), and I reacted to something on the week-end but I have absolutely no idea what. Celery is hit and miss. Sigh.
I am trying to avoid excess sugar lately even in low fat foods, which are bombarded with sugar.
I am avoiding pop right now. I have been pop free for 8 days.
I don't have a real reason for it other than I want to prove to myself that I didn't have to have it.
I am off all dairy because of my 2 mo. olds intolerance to lactose. To keep him from screaming for hours at night is well worth it. And no caffine at all. He is really sensitive to it. It makes him super irratable. I also have stopped eating meat since it was giving me stomach cramps.
I've had to add alot more fresh fruits and veggies to my diet to make sure I'm getting all my vitamins and minerals.
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