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Aaron May - Grilled Red White and Blue Chicken Thighs

Wednesday, June 30th, 2021
Chicken thighs with purple potatoes, charred tomato romesco sauce and cumin cream perfect for the 4th of July.
Grilled Red White and Blue Chicken Thighs
Course:
Dinner
Seasonal Event:
Summer
INGREDIENTS:

FOR CHICKEN:

  • 1.5 lbs chicken thighs
  • 3 cloves garlic, minced
  • 1 small white onion, sliced
  • 3 tbs olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin

FOR POTATOES:

  • 1 lb purple potato
  • 2 tbs olive oil
  • Salt and pepper
  • Juice of 1 lime

FOR ROMESCO:

  • 1 large roasted red bell pepper
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1 tomato, charred
  • ½ cup bread crumbs
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2/3 cup extra-virgin olive oil

FOR CUMIN CREAM:

  • 2 tbs sour cream
  • 1 tsp ground cumin
  • 1 tbs lime juice
  • Salt and pepper to taste

DIRECTIONS:

For Chicken:

  1. In a large bowl, add all ingredients and coat chicken well. Let marinate 30 min to 2 hours. Remove chicken thighs, season with salt and pepper and grill over medium heat,
  2. Remove from grill and serve with potatoes, romesco and cumin cream.

For Potatoes:

  1. Bring 2 quarts of water to a boil, add salt to taste and add potatoes. Cook until fork tender. Remove from water and let cool.
  2. Toss with olive oil and season with salt and pepper.
  3. Add to grill and cook until desired doneness.
  4. Add lime juice and serve.

For Romesco:

  1. Pulse first 8 ingredients in a food processor. Slowly add oil until desired consistency, like a batter.

For Cumin Cream:

  1. Combine all ingredients, mix well.