Easy # 4

Here's the last recipe in the easy series for now.

Try this dinner with some guests if possible. They will sing your cooking praises ;-)

3 pounds skinless chicken thighs

8-10 chopped garlic coves

1/2 cup chopped onion (shallots work best, but don't sweat it if you don't have them)

1/4 cup of honey

2 tbsp fresh lemon or lime juice

1 tbs red pepper flakes

1/2 cup of evoo or coconut oil.

Sea salt to taste (1 teasp is plenty)

I know I'm not reducing my carbon footprint with this, but using a gallon size zip loc bag works well for tossing it all together and letting it marinate in the fridge. 6-8 hours will work, overnight is best.

Get the grill nice and hot. If you don't have a gas grill, keep an area for indirect heat clear. Sear the thighs for about 3-4 minutes on both sides, then move to indirect cooking surface and close the lid to let them cook. I served it it with grilled zucchini,yellow squash and red onion.

1 large zucchini

2 medium yellow squash

1/2 a red onion

2 tbsp evoo

2 teaspoons Mrs. Dash Italian medley

WARNING WARNING; would you believe Mrs. Dash has friggin MSG in it???!!!! You can make your own italian spice blend....toss the Mrs. Dash like I did. Swoosh!!

In a bowl combine everything and let it sit for a few minutes at room temp. (don't cut it all too small, or it will fall through the grids of your grill basket)

Grab your grill basket toss it in there and grill it up.

For your guests enjoyment, sprinkle some fresh feta on top of the veggies before serving.

Almost forgot to take a picture it all tasted so good. In regards to primal/paleo/ef, the honey/sugar is negligible in relation to the 3 pounds of meat and cooking. This recipe works well with bone in pork chops also. Just pound the chops thin so they can cook quickly. You can also experiment with pounding the chicken thighs nice and thin.

Try this one for EASY;

Turn your oven to 400 degrees.

2 tbsp of bacon grease on a cookie tray (you do save your bacon grease right???)

Let the bacon grease melt

Add a pound of brussel sprouts (ends trimmed)

Carefully shake the cookie tray around a bit so the sprouts all get coated.

When all look a little bit crispy, remove from oven, eat hot and enjoy!!!

Have a great Wednesday!