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Hot Thighs and Cheesy Grits

Ingredients

Thighs

  • 6 large boneless skinless chicken thighs
  • Olive oil
  • Dr. BBQ’s Hot Chicken Rub

Grits

  • 4 cups chicken broth
  • 1 cup quick cooking grits
  • 2 cups shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper

Topping

  • French Fried Onions for garnish (optional)

Directions

  1. Prepare the grill or griddle to cook directly over medium heat. Open the thighs if they are rolled up and brush them on all sides with the oil. Season liberally on all sides with Dr. BBQ’s Hot Chicken Rub then set aside.
  2. Meanwhile, make the grits. In a medium saucepan over medium-high heat, bring the broth to a boil, then whisk in the grits. Add the salt and pepper. Continue whisking and cooking at a medium boil until the grits are thickened, about 6 minutes. Add the butter and cheese and remove from the heat. Mix until the butter and cheese are both melted and combined.
  3. Oil the griddle if using and place the thighs directly on the cooking surface. Cook, flipping occasionally, until the thighs are golden brown and cooked to an internal temperature of 175°F (79°C). Remove to a plate and tent loosely with foil. Let rest for 5 minutes.
  4. Meanwhile, slice all of the chicken thighs ½” thick.
  5. To serve, scoop the grits into 6 shallow bowls, then top each with an equal amount of the chicken. Garnish with French Fried Onions.