Name: Grilled Chicken with Red Currant Glaze and Quick Wild Rice
Total time: 30 min
Cuisine: SouthernAmericanUS & Canada
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

Why This Recipe Works

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

Instructions

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.

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.

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.