HUNGRY GERALD

BSK found a chicken thigh recipe–Hot honey and lime chicken thighs– suggested by NY Times food editor Sam Sifton.  BSK always has chicken thighs (Mostly with skin on) in the refrigerator. And, the other ingredients–salt, pepper, butter,honey, hot sauce, Spanish pimenton –are always at hand. BSK put the salted and peppered  chicken in a marinade of lime juice, garlic (Crushed in a garlic press), Spanish pimenton, many tablespoons of melted butter and a dash of Frank’s Hot Sauce. The chicken went into the oven on a sheet pan. At a midpoint of cooking, BSK mixed honey with the marinade and slathered the thighs with the mixture. When done the chicken skin was dark and  delightfully crisp and the thighs were juicy and lush. There was some spicy heat–but not overwhelming–a medley of textures and flavor. When served, the dish got a squeeze of lemon juice. Perfection. BSK accompanied the chicken with a platter of quinoa mixed with finely chopped baby spinach. Two chutneys on the table–one hot and one sweet–plus a bottle of robust Malbec. This was one of the best meals HG ever had, Thanks, BSK, the True Wonder Woman (BSK agrees that this is a keeper and promises repeats in the future).