Grilled Chicken Thighs with Sweet Onions and Peppers

Name: Grilled Chicken Thighs with Sweet Onions and Peppers
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters drained capers; 2 kilograms 12 chicken thighs each); 3 Tbsps chopped fresh thyme leaves; 59 milliliters extra-virgin olive oil; 59 milliliters chopped Italian parsley; 118 milliliters ruby Port; 2 red onions, thinly slivered lengthwise; 680 grams sweet peppers (such as red bell or Gypsy), stemmed, seeded, and slivered lengthwise; 6 servings Salt and freshly ground pepper

Grilled Chicken Thighs with Sweet Onions and Peppers might be just the main course you are searching for. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 913 calories, 57g of protein, and 66g of fat each. Head to the store and pick up capers, olive oil, salt and pepper, and From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

In a large pan over medium heat, warm the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onions and peppers, cover, and cook, stirring occasionally, until very juicy and almost soft, 16 to 20 minutes.

Ingredients you will need

Peppers

Onion

Add the Port, capers, and thyme; stir often, uncovered, until all the liquid has evaporated and vegetables are very soft and sweet and beginning to brown, 25 to 35 minutes longer.

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Vegetable

Capers

Thyme

Port

Remove from heat. Season with salt and pepper to taste.

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Salt And Pepper

Up to 2 hours before serving, in an 8- to 10- quart pan over high heat, bring about 3 quarts water to a boil. Rinse chicken, remove excess fat, and immerse in boiling water. Return water to a boil, then cover, reduce heat, and simmer until meat is no longer pink in the center of thickest part (cut to test), about 15 minutes. Lift chicken from water; drain and pat dry. Reserve broth for another use.

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Meat

Broth

Water

Equipment you will use

Frying Pan

Sprinkle both sides of chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Lay thighs, skin down, on an oiled grill over a solid bed of medium-high coals or medium-high heat on a gas grill (you can hold your hand just above grill level only 3 to 4 seconds); cover gas grill. Cook chicken, turning once, until browned on both sides, 5 to 9 minutes total.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Transfer to a platter. Spoon onion-pepper mixture over chicken and sprinkle with parsley.

Ingredients you will need

Whole Chicken

Parsley

Pepper

Onion

Wine pairing: A dry, fruity ros with crisp acidity.

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Wine

Notes: Parboiling the chicken eliminates flare-ups on the grill. You can prepare the onion-pepper mixture through step 1 up to a day ahead; stir over low heat to rewarm. You can prepare the chicken through step 2 up to 2 hours ahead; cool, cover, and let stand at room temperature, then grill to serve hot.

Ingredients you will need

Whole Chicken

Pepper

Onion

Equipment you will use

Grill