Chicken with Honey, Garlic, Rosemary, and Sage. Served with Sauteed Mushrooms, Chili Pepper, and Garlic
Honey takes the stage in this grilled herbed chicken recipe. Sauteed porcini mushrooms with chili pepper and garlic make a delicious side to this fall main course. Serves 4
Ingredients
- 4 chicken thighs
- 4 garlic cloves , minced
- 2 tablespoons fresh rosemary needles , finely chopped
- 1 tablespoon fresh sage leaves , finely chopped
- 1/2 cup honey (I used orange blossom honey)
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- For the Mushrooms
- 6 small porcini mushrooms , sliced 1-inch thick
- 5 garlic cloves , minced
- 2 red chili peppers , sliced and chopped
- 4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Add the chicken, garlic, rosemary, sage, and honey to a medium bowl. Add the olive oil, season with salt and pepper, and gently toss to combine. Put the chicken in the refrigerator and marinate for 3-5 hours or up to overnight. Remove the chicken from the refrigerator.
- Prepare a grill to medium-high heat. Put the chicken on the grill, skin side down, and cook for approximately 8 minutes. Turn the chicken over and continue to cook for 9 minutes longer, or until they are cooked through. Remove from the grill.
- In a medium cast-iron skillet, heat the olive oil over medium-low heat. Add the garlic and the chili peppers to the skillet and cook for 1 minute, stirring. Do not let the garlic brown. Add the mushrooms to the skillet and increase the heat to medium-high. Season with salt and pepper, and cook for 10 minutes, or until softened, stirring. Remove from the heat.
- Transfer the chicken to individual plates and serve with the mushrooms on the side. Serve immediately.
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