Grilled Lemon Chicken
- 5 cups reduced-sodium chicken broth or beer
- 1 1/2 teaspoons red chile flakes, divided
- 8 bone-in chicken thighs with skin (3 lbs. total)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 lemons, cut in half crosswise
- Chopped thyme leaves and thyme sprigs
- Heat a grill, ideally charcoal, to medium (about 400u0b0). Meanwhile, bring broth, 1/2 tsp. chile flakes, and the chicken to a simmer in a 5- to 6-qt. covered pot. Reduce heat and simmer until chicken is barely cooked through at bone, 12 to 15 minutes.
- Transfer chicken to a bowl (save broth for other uses). Let stand a few minutes, then drain juices. Coat chicken with oil, remaining 1 tsp. chile flakes, and the salt. Coat lemons on cut sides with the oil in bowl.
- Grill lemons on cut sides until softened and grill chicken, turning once, until browned, with grill covered, 5 to 10 minutes total; if chicken flares up, move to another spot. Transfer to a platter. Garnish chicken with thyme.
- Make ahead: Up to 1 day through step 2, covered and chilled.
chicken broth, red chile flakes, chicken, olive oil, kosher salt, lemons, thyme
Taken from www.myrecipes.com/recipe/grilled-lemon-chicken-0 (may not work)