Grilled Chicken with Red Currant Glaze and Quick Wild Rice
The currant jam transforms into a thick, clingy glaze for the chicken.
Keywords
- Southern
- Grilling & Barbecue
- Rice
- American
- Pasta
- Grains
- Rice & Beans
- Poultry
- US & Canada
- Chicken
- Weeknight
- Main Courses
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Cooking tools:
- Grill
- Instant-read thermometer
- Saucepan
- Pot
- Whisk
- Aluminum foil
- Serving platter
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Citrus press
- Measuring spoon
- Measuring cup
- Spoon
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
- 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
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