Tag Archives: grilled chicken

Pie Irons & a Camping Creation.

So I eased you into our little camping trip with a quick list of foods consumed. One of those items was some chicken thighs in Mojo Sauce. We made this our first night camping, but did not eat all of the chicken. So I put it in the cooler for consumption the next day. I also reserved some of the rice we had with the chicken just to see what I could come up with. I was thinking quesadillas, but that is not what we ended up with!

I was sitting, looking at our afternoon camp fire, thinking. It came to me. Why make quesadillas on the camp stove when I could make them into hobo pies and cook them on the fire!?! This is what I got.


2 large flour tortillas

4 cooked chicken thighs

1 handful of grated cheese

1/2 C cooked jasmine rice


cheese for sealing

Butter tortilla on the back side where it is going to touch the pie iron.

Prepare the filling ingredients...chop the chicken. Oh and mix the cheese, chicken and rice together.

Fill tortilla with one half of the filling mixture and use cheese to seal the tortilla as you fold it.

Butter the outside and close pie iron.

Have fun with it!

Put the pie in the fire. Check every few minutes depending on how hot your coals are. You can just open the iron and check the char. Flip when you are satisfied.

Cut off the burned edges...though they actually did not taste bad...if you like that kind of thing!

Enjoy with a side of ranch dressing!


And, Enjoy!

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Filed under Cheese, Chicken, Grains/Rice, Grilling, Snacks, Test Items

Beery Grilled Chicken Tacos.

The chicken thigh obsession continues. Last night’s fare: beer marinated chicken thigh tacos. We got sick of teriyaki, been eating it for weeks, so I started thinking Mexican inspired sounded good. I also want to expand my cooking with beer. It is not something I do too often, but given how much we like beer, how good the beer in Oregon is, and how often I have a whole selection to choose from in my own refrigerator, I think I need to work on it.

The result was good and very summery, a great Friday night nosh. The chicken flavor was prominent with hints of ale and cumin, the smallest bit of warmth at the back of the throat from the pepper flakes. Really well-rounded for my taste buds.



1 c American style ale (I used Twighlight Ale)

2 cloves of garlic, finely chopped

2 T chives, chopped

1 t dried Mexican oregano, crushed

1 t ground cumin

1 t kosher salt

1 t pepper

1/2 t dried red pepper flake

8 boneless, skinless chicken thighs

Combine marinade ingredients in a Tupperware or plastic bag. Add chicken making sure that all of the meat is fully immersed. Refrigerate for at least 2 hours, overnight is best.


15 6-inch corn or flour tortillas

2 C shredded cabbage

2 C shredded cheese of choice

1 large bell pepper, thinly sliced

1/2 C sliced black olives (we used the colossal ones from the olive bar)

1/2 C sour cream

2 T cilantro, chopped

juice of 1/2 a lime

Preheat grill to 400. Cook thighs, turning once or twice for 10-12 minutes with the lid closed.

While grill is preheating (and chicken is cooking if someone else is doing that for you) prepare the rest of the ingredients. Combine sour cream, cilantro, and lime in a small bowl. When chicken is cooked, slice thinly. Throw your tortillas on the hot grill for about 10 seconds on each side, remove and assemble your tacos.



Filed under Beer, Chicken, Grilling, Mexican Inspired

Grilled Ginger Teriyaki Chicken.

A lot of what we eat in my house is Mexican inspired, but I would say that outside of my recent comfort food explosion, we also eat a lot of loosely Asian inspired food. I say loosely because most of what we eat in America and in my house is not what I ate when I was in China.

One of the most vivid food memories I have from my trip to China was borne out of jet lagged delirium.The first night we arrived after our 16 hour flight from San Francisco to Beijing we were hungary!

Our hotel was basically inside of a shopping mall. So we ventured into the hubbub, eyes bugging out as we passed gentlemen in full suits and ties running on treadmills in a gym. We passed shops full of brightly color clothing made of silk, or cheap knock off materials. There was just about every type of electronic you could think of. Eventually we found the food court and for the equivalent of $0.50 or $1.00 we got large bowls of rice, meat, and vegetables. I think I will always remember my first bite of that rice. It was a short fat rice like Arborio, however, I cannot be sure what variety it was. It was cooked perfectly with a little tooth and seasoned in the most divine manner. The flavor washed over my mouth and I spent the entire meal seeking that first bite sensation again. I don’t even remember what vegetables were served with the rice or even if there was a protein.

But I don’t really make rice all that well and when I do, it does not even resemble Chinese rice. So I opted to make Asian inspired chicken thighs instead. As I ate this chicken I closed my eyes and thought of China! Someday I will learn how to make rice the way they do in China.

This chicken is enough for four people. If you want to feed more go ahead and double it!



1/2 c teriyaki sauce

1/4 c rice wine vinegar

1/4 c Yoshidas Gourmet Original sauce

1/4 c soy sauce

2 T olive oil

1 t toasted sesame oil

1 inch ginger, peeled and chopped

2 cloves of garlic, minced

1/4 t crushed red pepper

8 chicken thighs

Mix marinade ingredients in bowl or bag, making sure all components get combined. Add 8  chicken thighs (I used boneless/skinless). Refrigerate overnight or longer, I left mine for almost two full days before they were grilled.


Soak skewers in water for 30 minutes if using bamboo. I used 8 inch skewers and put two thighs on each one. If your skewers are thin you may want to use two for each kabob.

Put chicken on skewers and place in refrigerator until the grill is to temperature. Grill over medium-high heat for 20 minutes turning every 5 minutes.

I love grilling!

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Filed under Asian Inspired, Chicken, Dairy Free, Grilling

Indian Style Grilled Chicken Thighs.

Chicken thighs are great. They are fairly inexpensive and very versatile in the dishes they can be used in. I purchase them boneless and skinless, which is a little more expensive, but makes them much easier to handle and cook. Just remember, if you get them boneless they will cook much more quickly than if you get them on the bone. So keep that in mind and purchase based on your cooking needs. If you want to do a long braise or use them in a crock pot meal I would suggest going with the bone in pieces.

Indian food is something that I rarely venture toward. I think that most people are in this boat because it is a difficult fare to recreate. There are a lot of ingredients and time that go into Indian cooking. I think that the best most of us can do is to get close to it. This is my second Indian inspired dish ever, the first was a coconut curry that turned out ok and this is my first venture toward a grilled Indian inspired meat dish.

This dish is weird in my mind because it involves putting yogurt on the grill…that is weird. A dairy product other than cheese put on meat and then seared on the grill? My first thought is, will this kill me? Apparently not as I located many a recipe that included yogurt as the base for the marinade on a piece of chicken that would be grilled.


8 boneless, skinless chicken thighs

1 c plain Greek yogurt

juice of 1 lime

1 t cumin

1 t yellow curry

1 t ground ginger

1/4 t cayenne

4 large garlic cloves, finely chopped

1/4 cilantro, finely chopped

1 t salt

1 t pepper

Mix marinade ingredients in a medium mixing bowl. Make sure the chicken thighs are free of any excess fat and place in plastic bag. Add marinade and massage to ensure that all of the chicken it thoroughly covered. Place in refrigerator over night. Grill over medium heat.

We enjoyed these thighs over a romaine salad, accompanied by some mushrooms. I am not sure that Indian cooking involves a lot of romaine salads so I really did not know what to do in terms of dressing. I am not savvy enough with the Indian pallet to have made an inspired dressing so I ended up just using a spot of vinaigrette. Overall the flavors worked well enough together, but this chicken would have been suited well for a rice dish or accompaniment. The chicken flavors were really good. A little spicy but not overly flavorful as I think Indian food really is. I am going to be thinking about this one, probably do some reading and delve back into Indian inspired dishes soon.

Good luck!

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Filed under Chicken, Gluten Free, Grain Free, Grilling, Indian Inspired