' Glazed Grilled Chicken Thighs with Daou Pessimist - Vino Mas
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Glazed Grilled Chicken Thighs with Daou Pessimist

Ingredients for Chicken:
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon chipotle chile powder - I used Smoked Paprika
  • 6 bone-in chicken thighs (about 2 pounds), skinned
  • 1 cup pineapple juice
  • 1/4 cup honey
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 teaspoons grated lime rind
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon crushed red pepper

Ingredients for Mangoes and Plums:
  • 2 Honey Mangoes
  • 2 Plums
  • Spray Olive Oil
  • Dried Mint
  • Sea Salt
  • Cayenne pepper

How to Make It:
  1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
  2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
  3. Bring the pineapple juice and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly, glaze will thicken up. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
  4. Place chicken on oiled grill rack over right burner (direct heat). Cover and grill for 10 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5-10 minutes on each side or until done, basting occasionally.
  5. While Chicken is cooking, thickly slice Honey Mangoes and Plums, spray fruit lightly with Olive Oil.  Sprinkle mint, salt and cayenne pepper on fruit.  Place on Gill pan and place beside chicken on grill.  Cook for 5 min on one side, flip and grill the other side. 
  6. Serve Chicken with grilled fruit and if wanted, grilled limes. 

Adapted from Cooking Light June 2011

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