Honey-butter-grilled chicken thighs with parsley sauce from Food & Wine Magazine, June 2014: The Ultimate Guide to Grilling (page 111)

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Notes about this recipe

  • Barb_N on September 10, 2020

    I baked these in the oven as my SO hates grilling chicken. I served with “Russian style” beet greens with horseradish and creme fraiche from Olive Trees and Honey, and potato/corn/scallion fritters. The horseradish mellowed out a lot with cooking and could have been amped up in the glaze.

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