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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
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Saturday, August 07, 2010

Grilled Chicken Thighs with Organic Vegetables

This is the time of year where garden fresh vegetables are featured with most meals.  A lot of those meals involve grilling not only because it keeps the heat out of the kitchen but also for the wonderful flavour.  Grilling gives a flavour to food that you can't get by any other cooking method!

grilled chicken thighs with organic vegetables
Grilled chicken is always a summer delight.  We grilled the chicken thighs mopping with Sweet Baby Ray's barbeque sauce.  The potatoes were cooked on indirect medium heat on the grill in a foil packet then garnished with garden fresh chives.  The organic zucchini was saut├ęd in olive oil with a little butter added for flavour. 

The lighter green round slices is an organic Armenian cucumber.  This is a long, slender fruit that tastes like a cucumber but is actually a variety of melon.  It is eaten raw or pickled.  It was an interesting side for the meal.  The next visit to the organic farm I will pick up a couple more for making pickles.


5 food lovers commented:

LindaG said...

I always have trouble with chicken on the grill. The flare-ups and such. Brown on the outside and raw on the inside.
I guess I should cook more to practice more because your chicken looks absolutely fantastic. :)

Garden Gnome said...

Linda, chicken can be par-boiled before cooking on the grill to reduce flare-ups. We normally grill low and slow though making sure to keep any flare-ups in check.

LindaG said...

Ah. Like with the ribs... Do you quick brown on the grill and then turn it down? Or do you use indirect heat?
I did that with my turkey last year and it actually turned out pretty good. :)

Garden Gnome said...

Hi Linda :) No we don't quick brown as that will cause flare-ups on the grill. We use low, direct heat moving the chicken pieces around as necessary and squashing any flames with a spritzer spray bottle.

LindaG said...

Ah. I have a spritzer with plain water for ironing. :)
Thanks for your patience and answers, GG! :)