Barbeque Chicken Thighs with collard greens

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This is a quick standard summer recipe that great to have in your arsenal.  I use a boneless chicken thigh yet a bone in thigh or quarter would work as well.  The greens I grew in my garden and are a great thing to have in the summer or winter.   A key to this recipe is the barbeque rub.  You can buy store bought or a recipe is listed.  This recipe will make several recipes of this recipe.

Rub:

  • 1/4c of kosher salt
  • 1/4 c brown sugar
  • 1/4 c paprika
  • 1 tbsp of black pepper
  • 1 tbsp of cumin
  • 1/2 tbsp of garlic powder
  •  1/2 tbsp of onion powder
  • 1/2 teaspoon dry chipotle
  • 1/2 teaspoon  cayenne
  • 1/2 teaspoon Old Bay
  1. Lay chicken on a sheet tray and dry them.  Rub liberally with rub and let sit for 30-90 minutes
  2. Heat your grill with 2/3 of it with moderately high heat and other side low or no heat.
  3. Grill your chicken until well marked(3-4minutes) each side
  4. Move to low heat side of grill  and cook 6-10 minutes too 165 degrees.

Collards

These are a breeze with a pressure cooker.  It is one of the original kitchen gadget and a wonderful time saver.

  •  Bunches Collards cleaned, stem cut out, and chopped
  • 3 tbsp oil or bacon grease
  • two dried chili’s such as cayenne
  • 1/4 cup brown sugar
  • 1/2 cup of red wine vinegar
  • 1.5 cups of homemade chicken stock
  • 1/4  of a thinly sliced onion
  • 1 ham hock ( you can use less if you get your butcher to slice them for you)
  1. Saute onion, chile, and ham hock in oil for a few minutes
  2. Add sugar and stir till pretty much dissolved
  3. Add greens and toss with oil and sugar mixture cook for a minute
  4. Add stock and vinegar put on cover raise heat to medium high until pressure is high.  Lower to a simmer and cook 12-15 minutes.
  5. Take off heat and serve(Cornbread is a great side with any greens and the pot liquor)

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