Barbeque Chicken Thighs with collard greens
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
- Lay chicken on a sheet tray and dry them. Rub liberally with rub and let sit for 30-90 minutes
- Heat your grill with 2/3 of it with moderately high heat and other side low or no heat.
- Grill your chicken until well marked(3-4minutes) each side
- 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)
- Saute onion, chile, and ham hock in oil for a few minutes
- Add sugar and stir till pretty much dissolved
- Add greens and toss with oil and sugar mixture cook for a minute
- 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.
- Take off heat and serve(Cornbread is a great side with any greens and the pot liquor)