Paprika Chicken Thighs:
8 boneless skinless chicken thighs
2 tbsp smoked paprika
1 tsp kosher salt
1 tsp honey
1 tsp dijon mustard
2 cups red grapes
2 sprigs of fresh thyme
1/2 cup slivered almonds (or chopped macadamia nuts)
In a large bowl, mix the paprika, salt, honey, dijon mustard, and ¼ cup rum together. Add the chicken thighs to the marinade, mixing well to combine. Cover and let marinate at room temperature for 30 to 60 minutes.
While the chicken is marinating, toast the slivered almonds (or chopped macadamia nuts) in a small, dry saute pan set over low heat for 3 minutes, or until fragrant. Set aside until ready to serve.
Preheat the grill over high heat for about 5 minutes.
Spread a large sheet of aluminum foil out with the sides turned up (this will help hold in all the delicious juices). Add the remaining ¼ cup rum, thyme, and grapes to the foil pouch and tightly fold closed, making sure no liquid can escape!
Turn the heat down to medium-low and coat the grill with olive oil. Remove the chicken thighs from the marinade and place on the grill along with the rum grape foil pouch, cooking for 5 minutes. Then, flip the chicken and remove the grape foil pouch from the grill. Set aside until ready to serve. Continue cooking the chicken thighs for another 5 minutes, or until done.
Add chicken to a serving platter and top with the rum grapes. Sprinkle with toasted nuts and garnish with lemon wedges.
How easy is that to clean up?!
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