Friday, March 4, 2016

Grilled Maple Dijon Pargiyot








This is good, REAL good.

March is here! Ladies get your grill pans or B-B-Qs out! Men, move away from the grill, it's time for women to get their grilling on!  

When I think of grilling I think of  a plump-y man standing in front of a BBQ flipping steaks on the grill. Every kosher restaurant I know, that requires grilling meats (or a pizza oven), the men are cooking the food. This needs to change. Yes there is heat, smoke, flames when grilling,  but GRILLING ISN'T A MAN'S THING ONLY.  

I don't have a gas cook-top, I settle for a coil range with - optionally ;) - the right grill pans and tools, and that's enough to get that smokey flavor and grill marks on my food. Spring is coming, and this is the type of food I long for.  

The only meat I used to make as a teen was steak. I'd broil them in the oven with an olive oil sauce with cumin, salt, pepper and garlic powder and that was it. That was my family's go-to weeknight steak recipe. 

MARINATE PLEASE
The key to any delicious grilled meat or poultry is to MARINATE them for hours or overnight before your grill or cook them. You especially want the meats to be embedded with the juices or flavors. Prepare your marinade in the morning or the night before, and then all you need to do is grill for 8-12 minutes. Also, if you are using a grill pan, use a cast iron one. Spring is coming guys, so get ready to grill ladies!


GRILLED MAPLE DIJON PARGIYOT
(CHICKEN THIGHS)
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Marinating Time: 2 hours to overnight  | Grill Time 8-12  minutes at 165 F (75 C) | Serves 4 | Meat


INGREDIENTS


 INSTRUCTIONS

1 lb of skinless boneless chicken thighs 

3 tbsp Canadian maple syrup 

2 tbsp Dijon mustard

2 tbsp olive oil

1/2 chopped coriander

1 tbsp of lemon juice

1 thinly sliced green onion

kosher salt and ground pepper, to taste


1.  Preheat your stove top at medium. Rinse your chicken thighs and pat them dry. Sprinkle kosher salt and ground pepper on both sides and set aside.

2.  In a bowl, combine your maple syrup, olive oil, Dijon mustard, green onions, chopped coriander, lemon juice,  and a bit of salt.

3.  Toss your chicken into your marinade and mix thoroughly. Cover the bowl and allow the poultry to marinate in the refrigerator for 1 hour to, preferably, overnight.

4.  Heat your stove top and grill pan or BBQ for about 5 minutes and, using tongs, place your chicken, cook it for about 4 minutes and then flip it, cook it for another 4-5 minutes.