Grilled Chicken Thighs with Brown Butter & Carrot-Ginger Puree

I love cooking chicken thighs–they are very forgiving in that they are difficult to overcook, and they are unquestionably delicious.

This recipe includes simply grilled chicken thighs, served over a carrot-ginger puree that is mixed with the brown butter that is used to cook the carrots.

The recipe below makes about 4 servings, with two chicken thighs per person.

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Grilled Chicken Thighs with Brown Butter & Carrot-Ginger Puree

I love cooking chicken thighs--they are very forgiving in that they are difficult to overcook, and they are unquestionably delicious.

This recipe includes simply grilled chicken thighs, served over a carrot-ginger puree that is mixed with the brown butter that is used to cook the carrots.

The recipe below makes about 4 servings, with two chicken thighs per person.

Ingredients

For the Carrot-Ginger Puree:

• 6 carrots, (peeled and cut into ½” sections)
• 4 Tbsp salted butter
• 1 Tbsp vegetable oil
• 4 sprigs thyme
• 1 sprig rosemary
• 1 shallot, (finely diced)
• 2 Tbsp fresh ginger, (minced)
• ½ tsp tsp kosher salt, ( or more to taste)
• oz heavy cream

For the Grilled Chicken Thighs:

• 8 boneless,skin-on chicken thighs
• 2 tsp kosher salt
• 1 Tbsp vegetable oil
• 2 Tbsp fresh parsley, roughly chopped, (as garnish)

Instructions 

• For the carrot-ginger puree, cook carrots on medium heat in the salted butter, vegetable oil, thyme, and rosemary until carrots are tender.
• Add the shallot, ginger, and salt and continue to cook until shallots are translucent.
• Add the heavy cream and remove thyme and rosemary.
• Blend mixture using an immersion blender or food processor until smooth.
• *If you desire an even smoother consistency for your finished puree, you can pass the mixture through a strainer or chinois.
• Set mixture aside covered in plastic wrap for when you are ready to serve.
• For the grilled chicken thighs, preheat grill to 450F.
• Lightly oil the outside of each chicken thigh with vegetable oil and lightly salt the exterior of each chicken thigh.
• Grill chicken thighs until they are cooked through.
• When ready to serve, arrange chicken thighs on individual plates over the carrot-ginger puree.
• Serve with a green vegetable of choice.

Notes

You can always make a big batch of carrot-ginger puree and freeze some of it in freezer-safe plastic bags. The same goes for pureed soups or sauces! Having a variety of frozen pre-made items like this can be a life-saver when you’re busy and don’t have time to run to the grocery store or cook.