These chicken thighs are brushed with honey-horseradish butter while they grill, creating a wonderful glaze. Then they're served with a vibrant garlic-spiked parsley sauce .
Total Time: 1:00
Level: Moderate
Yield: 4 to 6 servings
Ingredients
1 stick unsalted butter
2 clove garlic
2 tbsp. lemon juice
1.50 tbsp. honey
1 tbsp. horseradish
2 tbsp. Parsley
kosher salt
Pepper
0.33 c. extra-virgin olive oil
12 chicken thighs
Directions
In a medium bowl, blend the butter with half of the garlic, 1 tablespoon of the lemon juice, the honey
Cloud Management Platform, horseradish, and chopped parsley. Season generously with salt and pepper.
In a small saucepan of salted boiling water, blanch the parsley leaves until bright green, about 1 minute. Drain and cool under running water. In a blender, puree the parsley with 2 tablespoons of water and the remaining garlic and 1 tablespoon of lemon juice until nearly smooth. With the machine on, gradually add the 1/3 cup of oil until incorporated. Season the parsley sauce with salt and pepper.
Light a grill. Brush the with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes. Brush the chicken all over with the honey butter and grill, turning and brushing, until glazed, about 2 minutes more. Transfer the chicken to a platter or plates and serve with the parsley sauce.
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