Chicken-Stuffed Zucchini Boats
“Specialty products” are not mass produced and pumped into every grocery store. They are the hidden treasures that you seek after or happen to stumble upon. Maybe a friend gifts you with a sauce or jam that steals your heart away. There is something special about the quality and care put into small business products. They possess the ingenuity that big name brands just don’t have or lost along the way.
When we lived in Cookeville, TN, I discovered Harmacy Hot Sauce at a local fair. We love supporting local businesses, and who doesn’t love big flavor? It was a win-win!
Harmacy Hot Sauce offers a variety of sauces, and these are not your typical, bottled-type of hot sauce that you shake over your eggs in the morning. They are hearty sauces, flecked with peppers and spices, and enticing aromas that make you swoon.
Was that a bit much? I do not exaggerate. They really are excellent. Check out their website, Harmacy Hot Sauce, to peruse and purchase. They have recipes online, too, to check out!
I have used “Brimstone Rimjob” in this recipe, but honestly, I believe any one will work. Each sauce brings a different flavor profile, so be sure to read the ingredients to see what you’re adding to the mixture. “Totec’s Tears” is probably my favorite over all, of the ones I have tasted. I use it for my Shrimp and Grits recipe exclusively due to the smokiness that accentuates the dish.
Broil the thighs on the top rack, and the zucchini on the bottom rack at the same time. This will allow the zucchini to partially bake, keeping the chicken from overcooking when it is baked in the zucchini.
Adding the onions to the thighs at the beginning will cause the onions to char too much. Adding them halfway through the cooking process will keep them from burning. However, my husband told me, “Burnt is good,” but not the crispy-burnt here.
Enjoy!
Chicken-Stuffed Zucchini Boats
Ingredients
- 2 - 2 1/2 pounds skinless, boneless chicken thighs, generally 6 thighs per package
- kosher salt, to taste
- freshly-cracked black pepper, to taste
- 3 - 4 zucchinis, washed, halved longways, and seeds scraped out
- 2 onions, sliced into wedges
- 1 9-ounce jar Harmacy Hot Sauce, I prefer "Brimstone Rimjob" for this dish
- 2 cups shredded cheese, cheddar, Monterey Jack, Muenster, Fontina, etc.
- 2 tablespoons Italian parsley, chopped
- 1/4 cup green onions, sliced
Instructions
- Place the top oven rack about 6” from the upper coils in the oven. Place another rack on the lowest position. Preheat the oven to Hi Broil.
- Line a large baking sheet with foil or parchment for easy cleanup. No need to spray the foil.
- Unroll the thighs, trim off any excess fat you do not want, and lay them on the baking sheet. Sprinkle both sides of the thighs with salt and pepper. Set aside.
- Lay the zucchini halves, cut side up in a 9x13 (or larger as needed) baking dish. Sprinkle them with salt and pepper.
- Place the baking pan of zucchini on the bottom rack of the oven. The heat from the broiler will par-cook the zucchini.
- Place the baking sheet with the thighs on the top rack. Broil for 3 minutes, flip the chicken thighs over and broil for another 3 minutes.
- Remove the baking sheet from the oven and scatter the onions around the thighs.
- Place the baking sheet back under the broiler for another 3 minutes. Flip the chicken over again and stir the onions. Check the temperature of the chicken thighs. A digital thermometer is helpful here. The chicken needs to read 165 degrees F in the thickest part of the thighs. If you have reached 165, you can pull them out of the oven.
- If the thighs need more cooking time, broil for another 2 to 3 minutes, or until thoroughly cooked. You should have some charring on the chicken and the onions.
- Remove the chicken thighs and the zucchini from the oven.
- Turn the oven temperature to 400 degrees F.
- Remove the thighs from the baking sheet to a cutting board.
- Scrape the onions into a large bowl. Add the Harmacy Hot Sauce and gently stir.
- Thinly slice, dice, or shred the chicken thighs, then add to the bowl and gently combine.
- You can taste for any seasoning that you may want to adjust, but the hot sauce is very flavorful and should be enough.
- Evenly divide the chicken mixture on the zucchini, mounding as needed to use all the filling.
- Evenly sprinkle the cheese over the tops.
- Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and the zucchinis are fork-tender.
- Remove from the oven and sprinkle with the parsley and green onions.
- Serve very warm.
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