Ingredients:

chicken:

10x Boneless skinless chicken thighs

Marinade:

• Dry

1 T Cajun seasoning

1 tsp ground cumin

¼ tsp cayenne pepper

½ tsp ground coriander

¼ tsp ground cinnamon

2 tsp smoked paprika

½ tsp salt

1 tsp garlic powder

1 tsp brown sugar

10 cranks black pepper  

• Wet

2 T soy sauce

2 T olive oil

1 T lemon juice

2 T honey

1 T chili paste

• Glaze

2 T soy sauce

1 T olive oil

1 T honey

1 tsp chili paste

½ tsp cayenne pepper

1 tsp smoked paprika

½ tsp pepper flakes 

½ tsp cocker salt

Garlic Bread:

• Bread

1 Large Baguette

• Garlic spread

6 oz melted butter

1 tsp Italian herbs

1 tsp thyme herbs

1 tsp oregano herbs

3 T minced garlic

Broccoli:

2 Broccoli heads

1 T olive oil

Process:

Chicken Marinade

1. Start by making the marinade. First grab a large bowl that will hold the 10 chicken thighs and the marinade. I would recommend starting out with the dry ingredients, because it requires less cleaning of the measuring utensils.

2. Once the dry marinade ingredients have been added, add the wet ones.

3. Once both the dry and wet ingredients have been added, combine the ingredients with a fork. Stir well!

4. Grab your chicken thighs, place them on a clean cutting board. Trim some excess fat to your liking. However, it is recommended to keep some fat on the meat for grilling.

5. Place the chicken into the marinade. Using both hands to toss around and combining the chicken with the marinade. Ensure that every surface of each chicken thigh is covered in the marinate (including folded up flaps).

6. Cover the bowl with the marinade covered chicken with plastic wrap and place in the fridge to marinate.

Garlic Bread

1. Start by grabbing all the ingredients you will need.

2. Slice your loaf of bread in half vertically. then, slice both halves horizontally, resulting in four long slices of bread.

3. Place your butter in a small MICROWAVE SAFE BOWL and microwave for roughly 20 seconds (or until it is a liquid). Then add three tablespoons of minced garlic to the bowl with the melted butter.

4. combine one teaspoon of Thyme leaves, Italian seasoning, and Oregano seasoning to the melted butter and garlic mix. Stir well with a fork.

5. Gently spread the butter, garlic, and herb mix evenly on all four slices of bread.

6. Place the four garlic bread slices on to baking sheets covered in baking paper.

7. Slide the backing sheets containing the garlic bread into the oven and bake at 350° for 10-15 minutes.

8. Slice the baked garlic bread in slices to your liking.

Broccoli

1. slice up 2 heads of broccoli, place in pot and steam until soft.

Glaze

1. Combine all of the glaze ingredients into a small bowl and set aside (Glaze is used toward the end of the grilling process).

Grilling The Chicken

1. Remove the marinated chicken from the fridge and place on a grilling sheet on a grill set to 400°F.

2. Once the underside of the chicken develops straight black lines, turn them over. Using a food thermometer, ensure that the chicken reaches the optimal temperature of 165°F

3. Once the thickest part of the chicken has reached 165°F, remove the chicken onto a plate. Using a cooking brush, apply the glaze on to the chicken evenly.

5. Your chicken is ready to eat. Yum!

Enjoy!