Get Your Grill On

So I had The Husband cracking up, hysterically laughing last week … at me. Nice. He was late coming home from work, and I had a bunch of chicken that was ready to go on the grill. I’ve never used any of our grills because The Husband and I have a deal - I choose and pull together the recipes, he mans the grill. Since he was running late, I thought I’d impress him by getting the grill going. I mean, really, how hard can it be?

I took the cover off the grill, and started reading the instructions. Handy that they’re printed right on the grill, right? Five easy steps. First one was turn on the flame. Check. But no flame came out. It said something about waiting a few minutes and trying again. I did. Still no flame. Eventually I gave up, defeated, and resigned myself to waiting for him to come home.

When he arrived, I told him that I actually tried to help him out by getting the grill started, but it wasn’t cooperating. He asked if I turned the gas on. Huh? No, I didn’t. And the reason I didn’t think to do that was because it wasn’t part of the 5 easy steps they detailed. He thought that was the funniest thing he had heard in a long time. I serve as nothing else but a source of amusement.

Oh, and what was I trying to grill? These delicious Adobo-Citrus Grilled Chicken Thighs. Ready in mere minutes … assuming you can get your grill going.

Adobo-Citrus Grilled Chicken Thighs
Recipe courtesy of Latina Magazine
Makes 4-6 servings

1 cup orange juice
1/4 cup lime juice
1/4 cup cider vinegar
1 (7 oz) can chipotle chiles in adobo sauce, chopped
4 garlic cloves, chopped
1 T Mexican oregano (I used regular)
1 t ground cumin
1 t kosher salt
1 t freshly ground black pepper
2 lbs boneless skinless chicken thighs

In blender or bowl of food processor, combine all ingredients except chicken and process until well combined (I just dumped in Ziploc bag). Transfer marinade to zip-top plastic bag or nonreactive dish. Add chicken to marinade and coat completely. Close bag or cover bowl and refrigerate at least 2 hours. Preheat and prepare outdoor grill or ridged grill pan. Remove chicken from marinade, drain and pat dry (we didn’t pat dry). Over medium-high heat, grill thighs, turning once, until juices run clear or internal temperature reaches 180F, about 15 minutes.