Ultimate Marinated Chicken with Smashed Baby Potatoes and Homemade Coleslaw

This is one of my favorite meals. Very flavorful and satisfying! Let me know how it turns out for you!

RECIPE: Ultimate Marinated Chicken Thigh (Recipe involves 6 Chicken Thighs with bone and skin)

Intro: The key is a 3 step process which includes brine, grilling, and broiling in the oven.

Step 1: THE BRINE 
32 ounces of Water
2 Tablespoons Salt
1/4 cup brown sugar
2-3 garlic cloves, (smash them with knife)
1 Tablespoon Dry Thyme
6 Chicken Thighs-(bone in and skin on)

Directions: For the brine, in a large mixing bowl combine and mix the water, salt, brown sugar, garlic, and thyme. Swirl it around for 20-30 seconds. Place the thawed chicken thighs in the bowl. Swirl the chicken thighs around more. Cover the bowl with plastic coverings and refrigerate for at least 2 hours. (If you can do more than that will be great.)

Step 2: The BBQ SAUCE 
2-3 Tablespoons of Olive Oil
1 Medium Onion, chopped
2 Garlic cloves, chopped
2 Cups Ketchup (Heinz)
1/4 Cup Brown Sugar
2-1/2 Tablespoons red wine vinegar
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1 Teaspoon Ground Pepper

Directions:
Heat the olive oil in a large saucepan over medium high heat. Add the onion and garlic and cook for about 5 minutes mixing it well. Next, add the ketchup, brown sugar, and red wine vinegar for an additional 5 minutes. Finally, add the cumin, paprika, and ground pepper. Cook slowly for about 25 minutes stirring occasionally. The sauce will begin to thicken so the stirring is essential. Once sauce is thick turn heat off and leave on stove.


Step 3: Grill & Broil 
Preheat oven to 375 degrees F.

Preheat outdoor gas grill to medium heat. Take the chicken thighs out of brine and dry them by patting them down with paper towels. Place the chicken on the grill and cook for a total of 10 minutes. (Each side about 4-5 minutes) Next, transfer the chicken to a cookie dough sheet and arrange so they have enough space between each other. Place in the oven and cook for 15 minutes. Take out the chicken and use your BBQ sauce that you made in Step 2 to coat the chicken. I take the chicken and just swirl it around in the actual saucepan. Make sure it is coated very well. Use the left over bbq sauce and drizzle on top of each chicken thigh. Place back in the oven for an additional 30 minutes.


RECIPE: SMASHED BABY POTATOES (6 SERVINGS)
Half a Medium size Mixing Bowl - Baby Potatoes, chopped in quarters with the skin on
2 Cloves of Garlic, chopped
48 Ounces of Water
1-1/2 Teaspoons of Salt
2-3 Tablespoons Unsalted Butter
2 Tablespoons Sour Cream

Directions:
Place the chopped potatoes in a medium sized dutch oven, pour the water and turn on to high heat and boil. Place the chopped garlic in the water and mix it in with the potatoes. (They will float but mix it once in a while). Boil for 15 minutes. Drain water but save garlic pieces. Use a potato masher and smash the potatoes all around. Next, add the butter and sour cream. Use a hand mixer to thoroughly blend the potatoes, butter, and sour cream. Taste. Add salt/pepper for preference. (Add a few chopped green onions for presentation)  Serve!

RECIPE: HOMEMADE COLESLAW (4 Servings)
1/2 Head green cabbage, finely shredded
2 Large carrots, finely shredded
3/4 Cup Hellmann's Mayonnaise
2 Tablespoons sour cream
2 Tablespoons sugar
2 Tablespoons white vinegar
1 Tablespoon Celery seeds
Salt and ground pepper to taste

Directions:
Combine the shredded cabbage and carrots in a mixing bowl. In a separate mixing bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, celery seeds, salt, and pepper. Mix well. Pour the cream onto the cabbage and carrots mixture. Mix well and taste for seasoning. Serve. (Add small hint of paprika on top of coleslaw for presentation quality)

Post your feedback below! Enjoy!