Bobby Flay Says "Grill It!"

And "King Of The Grill" Follows His New Book's Advice; Asparagus, Chicken On Menu

(CBS) 

Grilled Chicken Thighs with Green Olives & Sherry Vinegar-Orange Sauce

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.

Serves: 4

3 tablespoon olive oil
2 shallots, coarsely chopped
1 clove garlic, coarsely chopped
1 cup orange juice, not from concentrate
Zest of 1 orange
1/4 cup aged sherry vinegar
1 can (14.5 ounce) low sodium chicken stock
2 sprigs fresh rosemary
1 tablespoon honey
Salt and freshly ground black pepper
Four 8-ounce bone-in, skin-on, chicken thighs
1/2 cup Picholine olives, pitted
Fresh rosemary sprigs, for garnish

1. Heat 1 tablespoon of the oil in a medium saucepan over high heat. Add the shallots and cook until soft and lightly golden brown, 2 to 3 minutes. Add the garlic and cook for 30 seconds.
2. Add the orange juice, zest and vinegar and cook until reduced by half. Add the stock and rosemary and cook until reduced by half and slightly thickened, 8 to 10 minutes. Strain the sauce into a bowl and stir in the honey and season with salt and pepper. Keep warm. Can be made 1 day in advance and reheated before serving.
3. Heat the grill to medium-high.
4. Brush the chicken on both sides with the remaining oil and season with salt and pepper. Place the chicken on the grill, skin-side down and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the thighs over and continue cooking until just cooked through, 5to 6 minutes longer. Remove the thighs to a platter and drizzle with the sauce. Scatter the olives around the platter and garnish with rosemary sprigs. Serve additional sauce on the side.

Chipotle-Honey Glazed Grilled Chicken Wings with Toasted Sesame Seeds & Green Onion

Serves: 4-6

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

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.