In the words of Irving Berlin, we’re having a heatwave… A tropical heatwave… And it’s too hot to cook in our Seattle kitchen. We made this recipe before the hot weather hit, so we broiled the thighs. If you’re having a heatwave, you can use this rub on the grill just as easily…
This recipe is from the July Cooking Light.
Make the Rice In a sauce pan over medium-high heat, melt 1 T butter and saute a chopped garlic clove. Ad 1 cup uncooked white or brown basmati rice and stir for 30 seconds. Then add 1 1/2 cups water and a pinch of salt and bring to the pan to a boil. Cover, turn the heat down, and simmer until the rice is tender and the water is absorbed – about 12 minutes. Then let it stand 5 minutes, stir in a handful of chopped parsley and some fresh-ground black pepper.
Make the Spice Mix Preheat the broiler to high. While the oven’s heating, in a medium bowl, stir together 2 T brown sugar, 2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp garlic powder and 1/4 tsp ground red pepper, along with a pinch of salt.
Broil the Chicken Sprinkle half of this spice mixture over 8 bone-in, skinless chicken thighs. Put the chicken on a foil-lined cookie sheet and broil for 6 minutes. Then flip the chicken over with tongs and sprinkle the rest of the spices on top. Broil for another 6 minutes, or until the chicken’s done.
Take the chicken out of the oven and let it sit for a few minutes. Spoon the pan drippings over the chicken, and serve with the garlicky rice. A spicy salad or blasted broccoli goes great with this dish. And a Cool As A Cucumber & Tarragon Gin & Tonic is a lovely accompaniment too.
- 1 T butter
- 1 clove minced garlic
- 1 cup uncooked basmati rice (white or brown)
- 1 1/2 cup water
- pinch of salt
- handful of chopped fresh flat-leaf parsley
- freshly ground black pepper
- 2 T brown sugar
- 2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp ground red pepper
- 8 bone-in, skinless chicken thighs