Okay, so we’re cooking meat again. We went all of January and February without buying any meat and it was so fun finding new vegetarian/vegan recipes and exploring different foods that I’m not accustomed to. Well, it turns out that when I’m not eating meat, I find myself making up for it by eating more carbs and more sugar. Not good. Back to lean proteins in hopes that they curb some of the cravings for bready things and sweets. The plan now is to have 2 dinners a week with meat and the other 3 without. I’ll keep you updated as to how that’s going!
It’s been such gorgeous weather here that I got an itch to grill out on Friday night. Well, I got the urge for Kev to grill out and me to just be able to eat all the things. I made up some enormous hamburgers stuffed with cheese, onions, and spinach and ended up having to cook them myself because Kev was on a work call when the grill was all ready to go. Okay, so, what’s the point Jessie?
#1. I’m a fairly new hamburger eater. Just never liked them until about a year ago.
#2. I’ve grilled maybe 5 times in my life. Maybe.
#3. I’ve never grilled a beef hamburger.
Not to toot my own horn or anything, but those burgers turned out darn good! My fear though is that they were so good that Kev’s going to leave the grilling to me in the future. If that happens, I’m cooking the next ones to death and maybe he’ll make me hand over the spatula because of it. **oh darn.
After that experience, I got the grilling itch, so decided to adapt a recipe from Sally’s Baking Addiction to share with you. It’s a great recipe because you can make your entire dinner right on the grill and don’t have to do that awkward running back and forth to check on something in your oven and then hurry back to the grill before something burns. It’s all in one spot. We have a pretty small grill, but I was still able to cook all of the chicken on one side and set my cast iron skillet on the other side to make the veggies and sauce.
If you’ve never grilled chicken or never grilled chicken with the bone in, don’t be scared! You can use your meat thermometer if you’d like, but I’ve found it better to just trust your gut. Also, think about what has happened in the past when you’ve grilled a piece of meat and adjust accordingly. For example, if you usually overcook everything, take it off just a little bit before you normally would. Or, if it’s usually underdone, let it stay on the heat just a little longer than you think it needs to be. Trust yourself, and then make a small slit into the center of the meat to make sure everything looks good!
It may not quite be grilling season wherever you are, so if you would prefer to make this dish inside, that’s a great possibility too! You can either bake or pan sear the chicken, then just make the sauce and veggies in a skillet on the stove. Equally as yummy 🙂
If you need anything, I’ll be chilling by the grill for the next few months!
- 4 skin on, bone in, chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 1/4 teaspoon red pepper flakes
- 1 cup chicken broth
- 1/2 lime, juiced
- 2 tablespoons heavy cream or half and half
- 2 Tablespoons unsalted butter
- Season chicken thighs with salt and pepper then place skin side down on grill over medium heat.
- Cook for 10 minutes on the first side then flip and cook for another 10 minutes.
- While chicken is cooking, place skillet (I prefer cast iron) on grill over medium heat. Add oil to skillet followed by bell pepper strips and chopped red onion. Saute until veggies are soft. Add cilantro and red pepper flakes.
- Add chicken broth and lime juice, bring up to a simmer.
- Add heavy cream and butter, then reduce grill heat to low and continue to simmer until chicken is fully cooked through.
- Add chicken to skillet and serve with sauce.
- Prep Time: 5 mins
- Cook Time: 30 mins