Rosemary Grilled Chicken Thighs – Autumn Grilling Series

A crackling fireplace, warm cup of coffee, and brilliant sunrise on a brisk morning – this is what autumn is all about and why many consider it their favorite season of the year.  The Autumn Grill Series continues with tasty fall flavors to keep your grill busy throughout the best time of the year.  Next up is Rosemary Grilled Chicken Thighs, featuring a rosemary-honey-mustard marinade that lights up the taste buds with delight.  Served over Sautéed Garlic Spinach and Two-Cheese Grits, the combination of textures and flavors make for a hearty warm November meal your family will love.

Relatively simple, the chicken is just marinated overnight in a mixture of garlic, olive oil, Dijon mustard, honey, salt, and fresh rosemary.  Once grilled to tasty goodness over medium-high heat, remove from heat, drizzle with lemon juice, and wrap in foil to rest for ten minutes.  The Sautéed Garlic Spinach is prepared by quickly sautéing fresh spinach in oil and garlic for just a couple minutes, while the Two-Cheese Grits features rich cheddar, Parmesan, and butter.  Served together, this dish brings a layering of flavors and textures that is delightful, complementary, and perfect for the season. 

Serves 4-6

Rosemary Grilled Chicken Thighs Ingredients

  • 1 garlic clove, pressed
  • 1 tablespoon olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon pepper
  • 1 1/2 pounds skinned and boned chicken thighs
  • 1/2 lemon

Sautéed Garlic Spinach

  • 1 teaspoon olive oil
  • 1 garlic clove, pressed
  • 1 (10-oz.) bag fresh spinach, thoroughly washed
  • Salt and pepper to taste

Two-Cheese Grits

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup uncooked quick-cooking grits
  • 1 cup (4 oz.) shredded Cheddar cheese
  • 1/2 cup (2 oz.) shredded Parmesan cheese
  • 2 tablespoons butter
  • Pepper to taste

Rosemary Grilled Chicken Thighs Directions

  1. Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.
  2. Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.
  3. Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.

Sautéed Garlic Spinach

  1. Heat olive oil in a nonstick skillet over medium-high heat. Sauté garlic in hot oil 30 seconds. Add fresh spinach to skillet, and cook 2 to 3 minutes or until spinach is wilted. Sprinkle with salt and pepper to taste. Serve spinach with slotted spoon or tongs.

Two-Cheese Grits

  1. Bring water and salt to a boil in a 3-qt. saucepan. Whisk in grits; reduce heat to medium-low, and cook 5 to 6 minutes or until tender. Remove from heat, and stir in Cheddar cheese, Parmesan cheese, and butter. Sprinkle with pepper to taste.

Taken from