Grilled Chicken With Red Currant Glaze

By Patlynn

With minimal cooking, currant jam transforms into a thick, clingy glaze for the chicken.

Ingredients

• 2 packages Uncle Ben's Long Grain and Wild Ready Rice
• 1 teaspoon grated orange zest plus 2/3 cup juice (2 oranges)
• 1/2 cup red currant jam
• 1 shallot, minced
• 1 tablespoon minced fresh thyme
• Salt and pepper
• 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cold water
• 8 (5- to 7-ounce) bone in chicken thighs, skin removed, trimmed
• 1/2 cup golden raisins
• 1/4 cup sliced almonds, toasted

Preparation

Step 1

1. Cook rice according to package directions. Meanwhile, combine orange zest and juice, jam, shallot, thyme, ½ teaspoon salt, and ½ teaspoon pepper in small saucepan and bring to boil. Whisk cornstarch mixture into boiling glaze. Reduce heat to low and simmer until thickened, about 5 minutes.
2. Season chicken with salt and pepper. Grill chicken skinned side up over medium-hot fire, covered, until underside is browned and sides are beginning to firm up, 8 to 10 minutes. Flip chicken and cook until well-browned and chicken registers 175 degrees, 6 to 8 minutes. Brush chicken all over with ¼ cup of glaze and transfer to platter; tent loosely with aluminum foil and let rest for 5 minutes.
3. Transfer rice to bowl and stir in raisins and almonds. Season with salt and pepper to taste. Serve rice with chicken, passing remaining glaze separately.