A Twist on an American Grilled Classic

   

It's time to think about grilling outside...thanks to the weather warming up (at least in some parts of the country.)  Chris Schlesinger and John Willoughby, who both wrote the Big Flavor Grill cookbook, stopped by Tonia's Kitchen to talk about their Grilled Chicken Thighs with an Apricot Chile Glaze If that sounds like a mouthful, you should try the chicken itself!  The sauce, very popular in Peruvian regions, provides a level of barbecue flavor that is unique to say the least, spanning the spectrum of sweet and spicy.  This chicken dish also has roots in North Africa, so Chris and John told Tonia they recommend serving it with a side of cous-cous. A really special way to fire up that grill this season!

• chicken thighs
• mint
• apple cider vinegar
• apricot preserves
• instant couscous
• sambal