This quick and easy recipe uses a new sauce on the block – Argentina Gold Foods’ “Kiss of Heat.” This “fusion condiment” is based on a recipe that Alicia B.C. Fleck, daughter of Argentinian immigrants and Atlanta native, created and perfected over many years to give as Christmas gifts to friends and family, to rave reviews. Encouraged by her recipients, she began entering and winning food contests and eventually became a Flavor of Georgia Finalist. Now, she is on the road to creating her sauce empire, and she has big plans for the future.
Her “Kiss of Heat” flagship sauce is loaded with fresh ingredients like carrots, sweet onions and bell peppers, whole spices such as mustard seeds and cumin, and touched with just the right amount of sweetness and Georgia Grown Scotch Bonnet chilies. It’s almost a salsa, almost a chutney, and almost a hot sauce, but keeping it ambiguous does not limit the possibilities. Here, we’ve used it in a yogurt marinade for chicken thighs. Try grilling them on another Georgia Grown favorite, the Big Green Egg, and check out our other recipes using her unique sauce.
Learn more about Alicia and pick up a jar of your own on her website, argentinagoldfoods.com.
- 4 Bone-in chicken thighs
- 1 Cup plain Greek yogurt
- 2 Tablespoons Argentina Gold “Kiss of Heat” + more for serving
- Salt & pepper
Sprinkle chicken thighs with salt & pepper on both sides.
Combine yogurt and Kiss of Heat in a zip top bag, mixing well. Add chicken to the bag and refrigerate at least one hour or up to overnight.
Preheat grill for indirect heat to 350 degrees.
Grill chicken thighs 15-20 minutes on each side or until internal temperature reaches 165 degrees. Let rest 10 minutes before serving. Serve with extra Kiss of Heat sauce on the side.