Clearly this blog has been on the back burner while I dove into the baking project. Now that I am starting to settle back into a groove for the school year, it is time to start grilling a little before winter arrives and throttles my opportunities. Today, I had anticipated that The Bride was going to be out of town for the evening, so I selected a protein that generally isn't high on her radar. I went with the Cajun Chicken Thighs on page 257.
I needed a recipe that was quick and easy, with no marinade time. This fit the bill quite well. Personally, I like chicken thighs much more than chicken breasts. The flavor is significantly better, and the texture is much nicer as well. Throw in a Cajun rub, and I was ready to have a fun and simple dinner. Naturally, I began with the rub.
I trimmed the fat on the thighs, sprinkled on the rub, and set them in the fridge. As I was doing this, The Bride called to inform me that she was going to driving home, and would be in time for dinner if I delayed for about an hour or two. No problem.
Four minutes on each side and dinner was ready!
I made a mashed potato gratin for the side, and The Bride and I sat down on the couch for dinner and bad 80's movies.
Both of us were very impressed with the chicken. The rub has a little heat from the paprika, but otherwise is more herbal in its flavor profile. The Bride was actually more enthusiastic than I was about the chicken (don't get me wrong, I really liked it) which was surprising. Normally she prefers the white meat on the bird, but she raved about the rub and went back for seconds. Overall, this was a hit! The leftovers will be used in some jambalaya this weekend, which will be fun and appropriate to make as it is supposed to rain (not to mention I have some awesome andouille in the freezer).
190 recipes complete
183 recipes to go!
