June 8, 2011: Jerk-y Style Barbecue Sauce Recipe for Chicken

Although this recipe doesn’t include completely traditional Jamaican jerk spices, it is reminiscent of the slightly sweet and hot blend of flavors that characterize jerk dishes. Try this sauce on chicken next time you barbecue and see if you agree!

Jerk-y grilled chicken with potato and leek skewers

Jerk-y Style Barbecue Sauce

3 green onions, white and green parts cleaned and chopped into short lengths
4 garlic cloves, peeled and crushed
1 t. minced ginger
1 t. each coriander seeds, fennel seeds, and black peppercorns, crushed (use a mortar and pestle or coffee grinder)
½ t. pumpkin pie spice
½ to ¾ t. cayenne pepper (depending on the desired heat level)
2 T. brown sugar
¼ cup soy sauce
Juice of 2 limes or 1 medium-sized lemon (about 1/4 cup)
½ cup vegetable oil

Combine all ingredients except oil in blender or food processor. Puree until smooth. Slowly add the oil in a steady stream and blend until sauce is well mixed and thickened. Reserve ½ cup for brushing on while grilling; add a quarter cup of water to remainder of sauce and use to marinate chicken or pork.

Makes enough to marinate one chicken, cut up, 4 leg quarters, 4 bone-in breasts, one 3-pound pork loin, or 4 thick pork chops.

May 17, 2011: Drunken Chicken Recipe

Here’s another grilling recipe that might be just the thing for your Memorial Day barbecue. It’s best to marinate chicken in this liquid overnight so that it really soaks up all the great flavors. When you grill it up, the skin will get incredibly crispy on the outside but leave the meat on the inside really tender and juicy.

For accompaniments, consider guacamole, salsa and chips, a tossed green salad, quesadillas, and black beans tossed with red bell peppers, green onions, and jalapeno slices.

Drunken Chicken Marinade

2 cups tequila (a cheap variety is just fine)
Juice and zest of one large or two small limes
1/3 cup kosher salt
1 T. black peppercorns
3 sprigs fresh cilantro
3 cloves garlic, smashed
1 T. red pepper flakes

Combine all ingredients in a large, nonmetallic container. Add the chicken (whole or in pieces) and marinate in the refrigerator at least 2 hours, preferably overnight.

An hour before eating, heat the grill to medium. Place the chicken on the grill, indirectly over the heat so it doesn’t flame up. Cook for 45 minutes to one hour.