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RiverWay - Grilled Chicken Thighs and Zucchini with Cardamom Infused Maple and Lemon Sauce
6-8 boneless chicken thighs
2 medium zucchini, trimmed and sliced thickly
Salt and pepper
¼ cup olive oil
2 Tb Runamok Cardamom Infused Maple Syrup
Juice from ½ fresh lemon
1 small red onion, sliced thinly
1 tsp red pepper flakes
Thunderbird Wings Chicken Scratch Rub
Season the chicken thighs and zucchini with Chicken Scratch and toss with a little vegetable oil. Place on a grill heated to medium-high. Grill until browned on both sides and completely cooked through, about 10 – 15 minutes (maybe less for the zucchini).
While the chicken and zucchini are cooking, combine the olive oil, maple syrup, lemon juice, onion and red pepper in a large bowl. When the chicken and zucchini are done, put them in the bowl with the sauce immediately and toss them gently to make sure the sauce covers all of the ingredients. Let it sit for about a half hour and up to an hour, turning occasionally to recoat the meat. Five minutes before serving, restart the grill and return the chicken and vegetables to it. Sear the meat on high heat for a few minutes. Place the meat and vegetables on a serving platter, pour the sauce from the bowl over the top and serve.