Tag Archives: Grill


Spicy BBQ Chicken Thighs

Grilling season is upon us! Light up your grill, crack open a beer, and start marinating these INCREDIBLE Spicy BBQ Chicken Thighs!

Spicy BBQ Chicken Thighs Recipe

The brown sugar in the marinade creates a succulent glaze on the chicken that will make your taste buds go nuts. Feel free to adjust the sriracha to your desired level of heat. And if you don’t have any sriracha in your cupboard, you can substitute red pepper flakes.

One note for those of you thinking about it…I’ve tried this recipe with chicken breasts and I can strongly attest that is simply is not as good. Thighs are juicier and more flavorful – they are definitely the way to go for this recipe.

Spicy BBQ Chicken Thighs Recipe

For me, the only thing that would make these Spicy BBQ Chicken Thighs better would be to grill them with my dad on our deck in Maine (Hi Dad!). That place is ultimate relaxation for me.

But for now, my teeny tiny porch in LA will have to do 🙂

Spicy BBQ Chicken Thighs Recipe


Spicy BBQ Chicken Thighs Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2 Tablespoons packed light brown sugar
  • 2 Tablespoons soy sauce
  • ½ Tablespoon sesame oil
  • 1 Tablespoon sriracha
  • 2 teaspoons finely grated fresh ginger
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • 1 lb. boneless, skinless chicken thighs, trimmed of excess fat
  1. Mix the first seven ingredients in a large bowl. Add the chicken thighs and marinate in the fridge for at least 30 minutes or up to 8 hours. Remove the chicken from the fridge 30 minutes before grilling to bring to room temperature.
  2. Grill over direct heat for 3-4 minutes on each side*, or until thighs are no longer pink in the middle. Allow to rest for 2 minutes and then serve.
*You can also cook these on a grill pan over high heat.

Delicious Spicy BBQ Chicken Thighs ll The perfect summer grilling recipe! ll www.


Recipe Roundup: No-Cook Summer Recipes

With summer right around the corner, I thought I would do a recipe roundup of some delicious summer foods that do not require the oven or stove. Using either during the hot summer months can be brutal, so I try to avoid it at all costs. Below are some of my favorite no-cook summer recipes. Click the links to be directed to the original posts with the recipes. Enjoy!



Overnight Oats

Oats are soaked overnight in the fridge in a mixture of Greek yogurt, almond milk, and chia seeds. In the morning they are ready to eat – cold!


Lunch and Dinner:

Heirloom Tomato and Burrata Panzanella Salad

This no-cook salad is one of my favorites. There is so much flavor from fresh heirloom tomatoes and creamy burrata.


Grilled Chicken Kebabs with Cilantro, Garlic, and Garam Masala

Okay, I am breaking my rule a little bit for this one because you technically have to cook these kebabs, but with a grill – not your stove. The longer they marinate, the better they get!


Appetizers and Side Dishes:

Muhammara: Roasted Red Pepper Dip

I’ve made this dip four times since I posted the original recipe. It is incredible with warm pita bread. We devour it in our house!


Carrots with Raisins and Toasted Walnuts

This side dish can be served straight from the fridge or at room temperature. It is a great dish to make ahead of time because the longer it sits, the more flavorful it becomes.



Healthy “Brownie Bites”

These are little bites of heaven and they require no baking! You will be shocked when you find out how few ingredients you need to make them. Bonus tip: they are gluten-free!


Grilling Poultry

Tandoori Chicken

I have a new delicious chicken recipe for you! The past few weeks in LA have been particularly warm, so Travis and I decided it was a great excuse to use the grill last Saturday night.

Tandoori Chicken Recipe

We made this delicious Tandoori Chicken that I adapted from an old Food and Wine issue. Recently, I’ve been making mostly slow cooker meals and stir frys with chicken, but for this meal I was craving that special charred flavor that only comes from the grill.

Tandoori Chicken Recipe

A heck of a lot of spices go onto this chicken, so make sure your spice cabinet is well-stocked.  Spices are one of my biggest tips to new cooks. I’ve spoken to lots of friends who decide not to make a dish just because they don’t have the spices OR they make the dish, leave the spices out, and then complain that it was nothing special. Well…..duh! A key component was missing!

Invest in a wide variety of spices, my friends! First of all, they last forever, so it is money well spent AND they make such a difference in the flavors of the dish. When I’m in my creative moods in the kitchen, I love opening up our spice cabinet, pulling out lots of different jars and sprinkling a little bit of this and that into my dish. It’s so fun and I love the way it makes my kitchen smell.

Tandoori Chicken Recipe

I chose to marinate the chicken for a few hours before we threw it on the grill just to ensure it was nice and juicy, but if you’re short on time this is optional.

Tandoori Chicken Recipe

I loved how crispy the skin got on the grill. The level of spice suited my taste buds, but if you prefer extra heat, try adding additional cayenne pepper.

I decided to make a mild side dish because I didn’t want anything to overpower the chicken. I made a less-sweet version of these glazed carrots by cutting the honey in half and adding some freshly grated ginger to pair with the ginger in the chicken.


Tandoori Chicken
Prep time
Cook time
Total time
  • 1 Tablespoon plus 1 teaspoon garam masala
  • 1 Tablespoon cumin
  • 1 Tablespoon sweet paprika
  • 1 Tablespoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cayenne
  • ⅓ cup fat-free greek yogurt
  • 1.5 Tablespoons fresh lemon juice
  • 4 large garlic cloves, minced
  • 1 Tablespoon finely grated fresh ginger
  • 2 Tablespoons canola or vegetable oil
  • 6 large chicken legs or 12 chicken drumsticks (about 4 lbs)
  • Salt and pepper
  • Cilantro, chopped (for serving)
  1. Heat a small skillet over medium-low heat. Toast the seven spices (garam masala through cayenne) until they are fragrant, 3 minutes. Transfer the spices to a medium bowl to cool. Stir in the greek yogurt, lemon juice, garlic, ginger and canola oil.
  2. Using a serrated knife, make 3 slashes in each chicken leg (or drumstick). Place the chicken legs in a large bowl and season with salt and pepper. Then add the spiced yogurt mixture and rub it all over each chicken leg. Cover the bowl with plastic wrap and marinate in the fridge for 2 hours (optional, but this ensures more flavorful and moister chicken).
  3. Cooking on a charcoal grill: Heat a charcoal grill to medium heat. Cook the chicken over indirect heat for 20-25 minutes, flipping once halfway.
  4. Cooking in the oven: Preheat oven to 450 degrees F and set a rack on a large baking sheet ( the rack ensures that the bottom of the chicken gets crispy as well). Arrange the chicken legs on the rack and roast for 30-35 minutes until the skin is golden brown and the chicken is cooked through. For even crispier chicken, after it is cooked through, set the broiler to HIGH and place the chicken on the top tack. Roast for an additional 4 minutes until the skin is nicely crisp.