500 posts? Say what? It’s hard to believe that I have been around for that long. To all my followers new and old, thank you! I love this little space of mine and truly hope that you all do too. I’ve learned so much, gained confidence and tried so many new techniques that I never would have without this blog.
I love love love hearing from you, so keep the comments coming. What recipes have you tried? Which ones are your favorites?
I thought I would celebrate by sharing one of my new favorite (and healthy) meals. You all know that I love grilling so I like to extend the season as long as possible. Seeing that it’s projected to be in the 90’s and low 100’s around here this week, I’m pretty sure grilling will be the only thing going on.
Well, chicken wings are pretty much one of my favorite foods (as evidenced here, here and here) but they definitely aren’t the healthiest or cleanest food to eat so I don’t indulge in them often. But now I can and not have any guilt about it.
I would normally use boneless, skinless breasts but this time I chose thighs to lend some extra flavor. Since we are cutting out so much fat by grilling the chicken, I figured it was ok to bring a little with the thighs. But, either would be great so choose what you prefer or have on hand.
While the chicken is grilled, it is basted with a homemade buffalo sauce to enhance the traditional wing flavor.
I served this alongside a delish dill cucumber slaw that was cool and creamy, balancing out the hot, spiciness of the chicken. It was pretty much perfection in every bite. I must put it on the menu again. Maybe for tomorrow.
- 2 lbs. boneless, skinless chicken thighs
- 1/4 cup butter
- 3/4 cup hot pepper sauce, divided
- 1/2 tsp. garlic powder
- Place chicken thighs in a zip top bag and pour in 1/4 cup hot pepper sauce. Seal and marinate in refrigerator for 2 hours, or up to overnight.
- Preheat grill to medium-high heat. Meanwhile, combine butter, remaining 1/2 cup hot pepper sauce and garlic powder in a sauce pan over medium-low heat. Stir to combine and bring to a simmer. Pour half into a small bowl and keep remaining sauce in pan over low heat.
- Place chicken on grill and baste with bowl of sauce each time you flip. Grill until cooked through and juices run clear. Serve grilled chicken with reserved sauce for dipping.