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Rosemary Grilled Chicken Thighs
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| 1 1/2 lbs | chicken thighs |
| 1 T | olive oil |
| 1 | garlic clove |
| 1 T, rosemary fresh | |
| 2 T | dijon mustard |
| 2 T | honey |
| 1/2 tsp | pepper |
| 1 tsp | salt |
| 1/2 | lemon |
| 1 | spinach, bag |
Combine garlic, olive oil, rosemary, mustard, honey, pepper, salt into heavy zip lock bag. Add chicken, turning to coat and seal bag. Chill 1 to 24 hours.
Preheat grill to 350 to 400°. Remove chicken for marinade, discarding marinade.
Grilled chicken, covered with grill lid, over 350 to 400° heat 5 to 7 minutes on each side. Transfer check into a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with sautéed garlic spinach and two cheese grits.
Sautéed garlic spinach: heat 1 teaspoon of olive oil in a nonstick skillet over medium high heat. Sautéed one pressed garlic clove in hot oil 30 seconds. Add 110 ounce bag fresh spinach cooked 2 to 3 minutes until spinach is wilted.
Two cheese grits: bring 4 cups water in 1 teaspoon salt to boil in 83 quart sauce pan. Whisk in 1 cup uncooked quick cooking grits; reduce heat to medium low and cook 5 to 6 minutes or until tender. Remove from heat and stir in 1 cup (4 oz) shredded cheddar cheese, 1/2 cup (2 ounces) shredded Parmesan cheese, and 2 tablespoons butter. Sprinkle with pepper to taste.
For real Southerners you stoneground grits and cook for 30 minutes.
Plate the grits top with spinach and then with the chicken. Serve
Notes: fresh thyme, cilantro or oregano may be substituted for rosemary. One and ahalf pound skin bone chicken breast may be substituted for thighs.
Omit chicken thighs substitute 2 pounds pork tenderloin and grilled is directed 8 to 10 minutes on each side. Proceed with recipes directed.
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