Char Grilled Chx & Grits Recipe
Make Char Grilled Chx & Grits Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Grits
Pan Sauce & Garnish
Method
Chicken
- 1
Marinate
Pat chicken thighs dry. In a bowl combine olive oil, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne and lemon juice. Add chicken and toss to coat. Marinate at room temperature 15–30 minutes or refrigerate up to 2 hours.
- 2
Char-grill
Preheat a grill or grill pan over medium-high heat until very hot (about 450°F/230°C). Oil the grill grates or brush the chicken lightly with oil. Place thighs on the hot grill and cook 4–5 minutes per side, turning once, until deeply charred at the edges and internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice against the grain into strips.
Grits
- 3
- 4
- 5
Pan Sauce & Finish
- 6
Make pan sauce
While grits cook, heat 1 tbsp butter in a small skillet over medium heat. Add chopped shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Pour in 1/2 cup chicken stock and bring to a simmer, scraping any browned bits from the pan. Reduce for 2–3 minutes until slightly thickened. Stir in 1 tbsp lemon juice and 1 tsp olive oil, then remove from heat and stir in half the chopped parsley.
- 7