When Cowtown chef Tim Love did his grilling demo for us — partly to show off his cool tailgating rig — he actually used Cornish game hens; turns out the chef is not a fan of chicken. But the recipe he sent us uses chicken thighs, so without further ado, we give you:
Tim Love’s balsamic grilled chicken thighs with baby artichokes and hearts of palm
• 4 chicken thighs with skin
• Peanut oil
• 2 tablespoons Tim Love Poultry Rub
• 2 hearts of palm, canned
• 12 baby artichokes, cleaned and poached in lemon water
• Salt and pepper
• 4 tablespoons balsamic mayonnaise
1. Preheat grill to 400 degrees, or high. Rub thighs with peanut oil and season on both sides with poultry rub.
2. Place thighs on grill and close lid for 5 minutes.
3. Meanwhile, split hearts of palm length wise, and then split the artichokes the same way. Rub both with peanut oil and season with salt and pepper
4. Open the grill lid and flip the chicken thighs. Place hearts of palm and artichokes split side down on grill. Close lid and let cook for 5 more minutes.
5. Remove vegetables and check to make sure chicken is done to 168 degrees using an instant-read thermometer.
6. On the serving plate, spread mayo liberally and top with the grilled chicken and then vegetables. Serve immediately.