![]() ![]() Once the grill is preheated to medium (you should be able to hold your hand over the grate for about 5 seconds before it gets too hot), lightly oil the grill grates. This advertisement has not loaded yet, but your article continues below. The onions can be made up to several days in advance they only get better with time. Once the vinegar mixture comes to a simmer, remove from the heat and immediately add the onions. In a small saucepan, heat 1 cup white vinegar, 1 1/2 cups water, 1/2 cup sugar and 1 tablespoon salt over medium heat, stirring often to dissolve. Slice 2 red onions crosswise into 1/8-inch-thick rings. Pantry: 1 cup distilled white vinegar 1/2 cup sugar Kosher salt 1 tbsp vegetable oil, plus more for the grill 1 tbsp sweet smoked paprika 1 tbsp ground cumin 3/4 tsp ground cinnamon 1/2 tsp cayenne pepper 4 pitas 1. ![]() Meat: 2 lbs (907 g) boneless, skinless chicken thighs (about 6 small thighs) Produce: 2 medium red onions 5 garlic cloves 2 lemons 1 bunch mint or cilantroĭairy: 1 3/4 cups plain whole-milk yogurt Photo by Clarkson Potter SPICED, GRILLED & SWADDLED CHICKEN THIGHS WITH THE WORKS ![]() Article content Cook This Book: Techniques That Teach and Recipes to Repeat is Molly Baz’s debut cookbook. ![]() Manage Print Subscription / Tax Receipt. ![]()
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