Summer isn't over yet!

I can't believe that it's already September. It seems like yesterday was the beginning of May, a time when I had the whole summer at my fingertips. Now the weather is changing but my cooking style definitely isn't! Here's a great recipe that you should immediately prepare and throw on the grill! Why? Because frankly, it takes less than 30 minutes from prep to table, AND it is freaking delicious.

I first had this meal as leftovers on a visit to my dad's and was immediately addicted. Get grillin'.

Cajun Chicken Thighs

Adapted from Weber's Big Book of Grilling

prep time: 15 mins
cook time: 10 mins

Your shopping list:

Rub:

1 Tbsp brown sugar

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp paprika

2 tsp dried thyme

2 tsp dried oregano

2 tsp freshly ground pepper

2 tsp kosher salt

Meat:

16 (4 oz) boneless, skinless, chicken thighs

What to do with it:

1. Mix rub ingredients together in a small bowl
2. Rinse and dry chicken thighs
3. Coat thighs with dry rub
4. Spray thighs with olive oil
5. Grill over direct medium heat for about 8-10 minutes, or until juices run clear, turning once halfway through cooking time
6. Serve with roasted veggies and potatoes, or a side of your choice!

One time I ate this and it was amazing.

I bought some thighs for a great price and was trying to find something new and exciting to do with them. I stumbled across an awesome recipe and decided to alter it to suit my taste buds! I served it with a heaping portion of spinach. 

Rosemary Sriracha Chicken Thighs

found here and altered 
Prep time: 5 minutes
Marinating time: at least 1 hour
Cook time: 45 minutes
Serves: 4 if you have side dishes as well

Your shopping list:

1/4 cup plain yogurt (or whatever you have left in a container)

2 Tbsp olive oil
2 Tbsp lemon juice
2 tsp dried rosemary
3 Tbsp Sriracha
2 garlic cloves, minced
salt, to taste
freshly ground black pepper, to taste
8-10 small bone-in, skin-on chicken thighs (or fewer if they're larger thighs), trimmed of excess fat

What to do with it:

1. In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper (if you want to save dishes and only have a bit of yogurt left in your container, you can mix all of these ingredients in the container itself)
2. Place chicken thighs in a large ziploc bag or bowl and add the marinade
3. Mix well to coat each piece and then refrigerate the chicken for at least an hour (I left mine in all afternoon)
4. When your hunger kicks in - preheat oven to 375F
5. Arrange chicken thighs in a single layer in a baking dish or broiler pan
6.  Bake 35 to 40 minutes, or until chicken is cooked through
7. Broil on high for 4 minutes, until skin is crispy and golden brown  (make sure your dish is "broil" safe)
8. Enjoy!