As promised, this is the first recipe we made as a part of our Create Your Own Recipe Daring Cooks challenge. I’ve done a slow-grilled chicken dish before, and it really comes out fabulously; if you’ve never done it, I strongly encourage you to try it out!
Last winter, I developed a fascination for parsnips – they have such a unique flavor, and they’re very sweet when cooked properly. For this recipe, I wanted some way to balance out the sweetness of the parsnips, so I opted for a spicy chipotle barbeque sauce. Of course, I had to use a third ingredient, and I thought that maple syrup would make a nice addition. This recipe has a very smoky-sweet-spicy flavor to it, and paired with the slow-grilled chicken is just delicious.
Slow-Grilled Chicken and Parsnips with Chipotle Barbeque Sauce
Prep time: 15 min
Cook time: 45 min
- Remove the seeds from the peppers, and finely chop
- In a small saucepan over high heat, add peppers, soy sauce, red wine vinegar, maple syrup, and water. Bring to a boil, then reduce heat and simmer until thick, about 45 minutes
- Sprinkle the chicken thighs with paprika.
- Grill the thighs in a grill pan or barbeque over medium heat until cooked through, about 40-50 minutes, turning occasionally. Mark Bittman recommends cooking chicken thighs to 160F; the USDA recommends 165F.
- When the thighs have about 20 minutes left, add the parsnips to the grill pan, along with the salt and pepper. As the parsnips cook, they will soften and increase in flavor – if you let them cook too long, however, they will become mushy, so if necessary, remove and cover the parsnips while the chicken finishes.
- Spoon the barbeque sauce over the chicken and parsnips and serve.
Here’s a better picture of my grilled parsnips — these are so yummy! You can just eat them by themselves, if you want:
And here is a decently ok picture of the barbeque sauce: