We’ve playing around for a few weeks with a quick and easy recipe to flavor up chicken thighs (boneless or bone-in) using some of our favorite spices, and finally have drilled down to what I think is a winner in these Crispy Ancho Coffee Chicken thighs posted today over on the Older Bolder Life.
The flavor of ancho chiles has always kinda reminded me of a sorta sweet, sorta smokey raisin, with a little bit of heat added for interest; combined here with the cumin and just a bit of a dark, freshly ground coffee and good salt, the ancho anchors this very interesting, and tasty, crust.
Over the grill these need to watched carefully and managed over indirect heat or the spices will burn; we think the best way to cook a batch of these up is to sauté them in a skillet in EVOO or avocado oil, taking care to give them time to develop a crispy crust before turning.
Amazing in a taco with all the fixin’s, or topping a tostada or a big-assed salad, these were awesome a few days back on a bed of shredded lettuce and a great guacamole. What a great boat lunch on a hot summer day these would make too…
And for those of you who are zucchini fans out there, take a look at these Quick Turmeric Zucchini Dills and this Zucchini Ribbon Salad with Cashews and Ricotta Salata (also over on the Older Bolder Life).
Cheers.
