Sizzling Southern Grill Dinner: Charred Chicken and Smoky Cheddar Grits

Allergens

Dairy (milk and cheese)

Ingredients

• 1. 4 bone
• in, skin
• on chicken thighs 2. 1 cup stone
• ground grits 3. 2 cups water 4. 1 cup whole milk 5. 1 cup sharp cheddar cheese, shredded 6. 2 tablespoons unsalted butter 7. 1 teaspoon kosher salt 8. 1/2 teaspoon freshly ground black pepper 9. 1 teaspoon paprika 10. 1/4 teaspoon garlic powder 11. 1/4 teaspoon onion powder 12. 1/4 teaspoon cayenne pepper (optional) 13. 1 tablespoon canola oil 14. Chopped fresh parsley, for garnish

Instructions

1. Combine salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper in a small bowl to create the secret spice blend. Rub the mixture evenly over both sides of each chicken thigh.
2. Heat canola oil in a large skillet or grill pan over medium high heat. Cook the chicken thighs, skin side down, until golden brown and skin is crispy, about 5 6 minutes per side. Transfer to a plate and set aside.
3. In a separate pot, bring water and milk to a boil. Gradually whisk in grits, reduce heat to low, and cook according to package instructions or until tender and creamy. Stir in shredded cheddar cheese and butter until fully melted and incorporated. Season with additional salt and pepper if needed.
4. Return the skillet to medium high heat. Add chicken thighs back to the pan and cook for another 3 4 minutes, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before serving.
5. Plate grits first, followed by a golden crusted chicken thigh. Garnish with chopped parsley and serve immediately.

Chef’s Insight

Incorporate a hint of smoky paprika into the spice blend to capture the essence of grilling.

Notes

Feel free to adjust the spice blend according to your preferred level of heat.