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Honey Curry Chicken Thighs with Cheese Grits

Chef Brooks makes a wonderful comfort food recipe.
Honey Curry Chicken Thighs & Cheese Grits

Honey Curry Chicken Thighs
1 stick butter, divided: ½ melted & ½ for room temperature
1 tablespoon Tone’s® Garlic Powder
1 small onion, diced
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons Tone’s Curry® Powder
1 tablespoon wasabi sauce
2 tablespoons soy sauce
Tyson® Boneless Skinless Chicken Thighs
Fresh parsley, garnish

•Combine ½ stick melted butter, all seasonings, mustard, honey and sauces in a medium bowl.
•Add chicken thighs, one at a time to bowl and coat well.
•In a medium skillet, melt the other half stick of butter over medium heat.
•Place chicken thighs in skillet and cook, 3 minutes per side until chicken is an internal temperature of 170 degrees.
•Plate and serve with side.
Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.

Cheese Grits
1 cup grits
2 cups water
1 cup shredded cheddar cheese
2 tablespoons fresh parsley
½ teaspoon Tone’s® Crushed Red Pepper Flakes

•In a medium pot, bring water to a boil.
•Add grits and cook for about 4 minutes at a slow simmer.
•Add cheese and whisk to combine until creamy. 
•Season to taste with fresh parsley and Tone’s® Crushed Red Pepper Flakes, and serve with chicken.

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