Finally the Right Recipe!

  THE PAN SAUCE IN THIS RECIPE BRINGS AN ADDITIONAL LAYER OF FLAVOR TO THE DISH WITHOUT OVERWHELMING THE LIGHTER FLAVORS OF THE CHICKEN, ASPARAGUS, AND MUSHROOMS. Prep 5 min  |  Cook 25 min  |  Ready in 30 min INGREDIENTS 1 tbsp (15 mL) canola oil 8   boneless, skinless chicken thighs (4-oz./125 g each) 4 tbsp (30 mL)  F avorite chicken rub 1   large onion 1 pkg (8 oz./250 g) baby portabella mushrooms 1 pint (500 mL) cherry tomatoes 1 bunch (about 1 lb./450 g) asparagus, trimmed 4   garlic cloves, pressed 1 tsp (2 mL) salt 2/3 cup (75 mL) white wine or chicken stock DIRECTIONS Preheat the oven to 425°F (220°C). Heat the oil in the  12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes. Season both sides of the chicken with  1 tbsp (15 mL)  of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional...

INGREDIENTS 8  chicken thighs Brine  (see recipe below) BBQ Sauce of your choice (I use Sweet Baby Rays) Brine Recipe: (this is enough for one large chicken so you can half the recipe if you like). BBQ Rub (I use 4Rivers Seasoning or Bad Byron's Butt Rub) Fruit wood- apple, cherry, etc (my favorite is Cherry) Hickory wood BRINE RECIPE: 1 gallon  warm water ¾ cup  kosher salt 2/3 cup  sugar ¾ cup  soy sauce ¼ cup  olive oil BEFORE GRILLING DIRECTIONS Mix your brine ingredients in a large container and let your thighs sit in the brine for 4 hours in the refrigerator or longer before putting on the smoker. INSTRUCTIONS Oil your grill grates with canola oil so your chicken won’t stick to the grates. Prepare a grill for direct and indirect grilling with the direct side getting hot enough to sear the chicken briefly. Pat the chicken dry after removing it from the brine. Now, sprinkle your thighs generously with BBQ rub. ...