If you haven’t heard of Chef Michael Symon, you’ve probably been living under a rock. Symon’s Greek and Sicilian roots, shine in his dishes at his four restaurants in America’s heartland: Lola, Lolita, Roast and B Spot. This Iron Chef reigns supreme in the kitchen, at his restaurants, and of course on the Food Network.
Symon’s career took off when he was named Best New Chef by Food & Wine magazine in 1998. It’s been nothing but uphill from there. In 2010, he was the first chef ever to host the annual Farm Aid benefit concert; Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints;” and B Spot’s Fat Doug burger received the People’s Choice award at the SoBe Wine & Food Festival. In 2009, Michael earned The James Beard Foundation Award for Best Chef Great Lakes and the Detroit Free Press named Roast “Restaurant of the Year,” and in 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants.”
Michael is loved by the camera. In 2011 he became a part of The Chew on ABC as one of the show’s six hosts. Symon is often in front of the camera: Food Feuds, Cook Like an Iron Chef, The Next Iron Chef and Iron Chef America. Michael won season one of The Next Iron Chef in 2008, earning him a permanent spot on Iron Chef.
If you’re looking for a taste of Symon, you could pick up “Michael Symon’s Live to Cook – Recipes and Techniques to Rock Your Kitchen,”. You could also try his Knob Creek Smoky Salty and Spicy Chicken Thighs recipe. Symon told us that “When summer hits, I cannot get off the grill. I know when people are thinking about grill[ing], you think about steak, chicken, chops, things like that…I even grill my desert.”
- 8 Chicken Thighs (Bone-In and Skin-On)
- 2 Tablespoons Dijon Mustard
- 2 oz. Soy Sauce
- 2 oz. Honey
- 4 Tablespoons Sriracha
- 4 oz. Knob Creek® Bourbon
- 2 oz. Olive Oil
- 2 Limes Cut into Wedges For Garnish
- 1 Bunch Cilantro For Garnish
- Whisk together Mustard, Soy Sauce, Honey, Knob Creek® Bourbon, Sriracha and Olive Oil.
- Place chicken thighs in a zip lock bag and pour in marinade. Give it a good shake and let marinate for one to two hours.
- Place on grill and cook until you reach 160 degrees internal temperature.
- Remove from grill and garnish plate with lime wedges and cilantro.