Bayou Grilled Chicken Recipe

Cooking Instructions

1. 1

   Marinate the Chicken

   In a bowl, mix together the chicken thighs, creole mustard, olive oil, minced garlic, salt, and black pepper. Allow to marinate for at least 30 minutes.

2. 2

   Cook the Rice

   In a saucepan, combine the Carolina Gold rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.

3. 3

   Prepare the Maque Choux

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic, and sauté until the vegetables are soft. Stir in the corn, cayenne pepper, and thyme, and cook for another 5-7 minutes. Season with salt and pepper to taste.

4. 4

   Grill the Chicken

   Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

5. 5

   Serve

   On a plate, serve a portion of rice with the grilled chicken on top and a generous helping of Maque Choux on the side.