Grilled Bone In Chicken Breast Bobby Flay

For the roasted garlic-oregano vinaigrette:

Unlike breast meat, chicken thighs seem to stay moist no matter how long you cook them. The dark, dense meat is able to stand up to assertive flavors such as the vinegar and rosemary in this sauce. Chicken thighs are not only extra flavorful, they have a sturdy texture which make for perfect grilling.

Flay says asparagus stalks tend to be thin earlier in the season and thicker later on. One is not necessarily better than the other. He finds that white asparagus tends to be a bit milder than green, while purple is sweeter. Traditionally in season March through May, you can get good results any time of year if you select and prepare it well. Always look for stalks with tightly closed buds at the tip, and avoid stalks whose bottoms look dried out.

1. Heat your grill to high. 2. To trim the asparagus, snap the spears with two hands; the tough part should break right off. For a cleaner look and less waste, you can cut off the tough bottoms with a knife and peel the bottom half of the stalk if necessary. 3. Place the asparagus on a baking sheet, toss with the oil, and season with salt and pepper. Grill the asparagus, perpendicular to the grates of the grill, for 3 to 5 minutes on each side or until just crisp-tender.

1. Heat the grill to medium-high. 2. Whisk together the honey, 1 tablespoon of the ancho powder, chipotle, mustard, 2 tablespoons of the oil, 1 teaspoon of the salt and ½ teaspoon of the pepper in a large bowl. Remove half of the glaze and put it in a small bowl to use while chicken wings are grilling. 3. Stir together the remaining 2 tablespoons of ancho powder, paprika, cumin and coriander in a small bowl. 4. Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips jinto 2 pieces through the joint. 5. Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons of oil and toss to coat. Season with salt and pepper and place on the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, close the lid of the grill and continue grilling until just cooked through, 15 to 20 minutes longer, turning once or twice more during the cooking time. 6. Begin brushing with the glaze every few minutes during the last 10 minutes of cooking. Transfer the wings to the bowl with the remaining glaze and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

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1 cup honey 2-3 tablespoons chipotle puree (depending on how spicy you like it) 3 tablespoons ancho chile powder 2 tablespoons Dijon mustard 4 tablespoons canola oil Kosher salt and freshly ground black pepper 2 teaspoons Spanish paprika 2 teaspoons ground cumin 2 teaspoons ground coriander 3 pounds chicken wings 2 tablespoons toasted sesame seeds (see technique TK) 3 green onions, thinly sliced

Add all the ingredients to a sauce pan. Bring to a boil. Turn down to a simmer and cook for 20 minutes, covered.

Taste for balance and if the sauce needs sweetness, add more honey. If it needs more heat, add some more hot sauce. If it gets too thick, add a splash of water.

Technique tip: If your sauce is too thick, add a splash of water. If it needs additional sweetness or heat, kick those up by adding extra honey or hot sauce.

Swap option: You can swap granulated sugar for brown sugar (if you do this, add a drop of molasses if you have it).

Grill on grates nearest to you, skin-side down, and cook until crispy and golden, about 8 minutes. Turn chicken pieces and cook through on the other side. Chicken should be on the grill for about 15-17 minutes total. In the last 3 minutes of cooking, brush sauce onto chicken using a pastry brush (discard any leftover sauce that came into contact with the chicken).

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