Grilled Chicken Thighs with Lemon Agave Glaze
This is my first experiment using agave nectar and I was very pleased with the outcome. The glaze really picked the grilled chicken up with the sweet and sour flavors. I will be doing more experimenting.
8 chicken thighs bone in and skin on
Salt and pepper
Glaze, brushed on while cooking
Juice of 2 lemons
2 tbsp. agave nectar
Combine the juice and the agave to make the glaze. Season the chicken with the salt and pepper. Place the chicken on a hot grill with the cover closed. After five minutes brush the glaze on the chicken and keep cooking.
Never turn the chicken over, just cook on one side. If you have flair ups just move the chicken to another spot.
Brush the chicken with the glaze as often as you would like, I did it just about every time I checked to see if they were doing alright.
The chicken is done when the skin is brown and crispy.
I served mine with some steamed broccoli.
We did have an experiment go bad, again. I was also making mashed potatoes using cauliflower. Well let’s just say that I used a little too much milk and I got cauliflower soup. Tasted alright but really didn’t look very appetizing. I will do it again and post the results.