A couple nights ago, I attended the launch party for FOOD & WINE's FWx brand. It is for foodie and drink obsessed 25-35 year olds who want to stay informed and connected to the latest trends, places and talents. FWx even helps prepare you for a hangover. Unfortunately, we ALL get those sometimes....
The event featured eats from The Purple Pig and Do-Rite Donuts, and Mixologist Charles Joy of The Aviary was offering up incredible cocktails all night long sans the hangover! I walked out, full and happy, with the September issue of Food & Wine in hand. Later that evening, I treated myself to some peace and quiet and read the magazine cover to cover like I do the September issue of Vogue! To my delight, the September issue featured quick and easy recipes by non other than The Purple Pig's Jimmy Bannos, Jr . One recipe that jumped out at me (featured below), was the grilled chicken thigh kebabs with chile-yogurt sauce. The recipe serves for 4, but to be honest, I inhaled more than half the thighs myself. It's and the weekends are filled with parties and tail-gates; I highly recommend serving up this sure to be crowd pleaser!
Chorizo stuffed fried olive with garlic yogurt by Jimmy Bannos Jr.of the Purple Pig
Pistachio Meyer Lemon Do-Rite Donut
I walked out, full and happy, with the September issue of Food & Wine in hand. Later that evening, I read the magazine cover-to-cover as I treat all my food magazines like the September issue of Vogue. In this September issue, F&W featured quick and easy recipes by, one of Chicago's favorite, Chef Jimmy Bannos Jr. of The Purple Pig and his grilled chicken thigh kebabs with chile-yogurt sauce jumped out at me. The recipe serves for 4, but to be honest, I inhaled more than half the thighs myself. As it's Friday and the weekends are filled with parties and tail-gates, I highly recommend Chef Jimmy's recipe as it will be crowd pleaser!
Chicken Thigh Kebabs with Chile-Lime Yogurt Sauce
adapted from Food & Wine Magazine September 2014
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 Tablespoon sweet paprika
8 boneless, skin-on chicken thighs, trimmed of excess fat and each thigh cut into 3 pieces (I bought my chicken from a local butcher shop)
1 cup plain Greek yogurt
1 Tablespoon of fresh lemon juice
1/2 teaspoon of cayenne
1/3 teaspoon crushed red pepper
Kosher salt and fresh ground pepper
Lemon wedges, for serving
In a large bowl, which 1/2 cup of olive soil with the paprika. Add the chicken and toss to coat; let it stand at room temperature for about 15 minutes
Meanwhile, in a small mixing bowl, mix the yogurt, fresh lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with slat and black pepper and mix well. Note: the chile-yogurt sauce can we made ahead
Preheat the grill to medium-high heat. Season the chicken with kosher salt and fresh ground pepper and thread the pieces onto each skewers. I like to soak my wooden skewers before I use them, do you? Oil the grill grate and grill the chicken over medium heat, turning occasionally, until golden brown or for abut 10 minutes. I rotated the skewers every few minutes to get an even char.
Transfer the skewers to a serving platter and serve with the chile-yogurt sauce and fresh lemon wedges. Enjoy!