For dinner on day 33, we had curry chicken grilled in our Grapevine & Oak Blend.
To prepare the chicken thighs, we marinated them in our usual "spog" marinade (salt, pepper, olive oil and garlic) PLUS we also added red curry, brown sugar, coconut milk, and a little bit of soy sauce. We then let it sit all day in the refrigerator to soak in all that delicious flavor.
At dinner time, we grilled the marinated thighs in our Grapevine & Oak blend for grills. (There is also a Grapevine & Oak blend for smokers). The result was juicy, flavorful, delicious!
Chef's Tip: Grill plenty because the leftovers are amazing and very versatile (from sandwiches, burritos, salads, pastas...)
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Find out more about the Wine'd Up in Smoke blend used here:
