Southern Grill Lunch: Smoky Maple Chicken with Creamy Grits

Allergens

Dairy, Gluten-Free

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup maple syrup
• 1/4 cup apple cider vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Salt, to taste
• 2 cups chicken broth
• 1 cup water
• 1 cup stone
• ground grits
• 2 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese

Instructions

1. In a large bowl, whisk together maple syrup, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Add chicken thighs to the marinade and refrigerate for at least 30 minutes, or up to overnight.
2. In a separate saucepan, combine chicken broth and water. Bring to a boil over high heat. Slowly whisk in grits, reduce heat to low, and cook according to package instructions until tender. Stir in butter and shredded cheddar cheese, stirring until fully melted and incorporated. Keep warm while cooking the chicken.
3. Preheat your outdoor grill or stovetop grill pan to medium high heat. Remove chicken from marinade, letting excess drip off. Discard remaining marinade. Grill chicken for 5 7 minutes per side or until cooked through and slightly charred on the outside.
4. To serve, spoon creamy grits onto plates, placing smoky maple chicken on top. Garnish with fresh parsley or chives.

Chef’s Insight

To achieve the perfect smoke ring on the grilled chicken, try using a mixture of applewood or hickory chips for an extra smoky flavor.

Notes

This recipe can be easily doubled or tripled to accommodate larger gatherings. For a truly unforgettable experience, serve this dish with a refreshing side salad and homemade cornbread.