Sunday, July 24, 2016

Grilled Asian Chicken Thighs

We really enjoyed this recipe.  My son was so proud because he cooked the entire meal on his own.

8 bone in chicken thighs
1/2 cup fresh lime juice
1/4 cup soy sauce
2 tbsp. brown sugar
2 cloves garlic, minced
1 tbsp. grated ginger
Sesame Seeds

Preparation and Cooking:
Combine lime juice, soy sauce, brown sugar, garlic and ginger in a bowl.  Place chicken in a large storage bag and pour in half the marinade.  Seal and place in the fridge for 30 minutes.

Bring the BGE up to 300 with a raised grid.

Remove chicken from bag and discard marinade.  Grill chicken, skin side for 20 minutes.  Flip the chicken every 15 to 20 minutes until the internal temperature reaches 165, approximately 90 minutes.

While grilling chicken, place the other half of the marinade in a saucepan.  Bring to a boil, reduce to a simmer and cook until it is a think sauce. 

Remove chicken from grill and drizzle with the glaze then sprinkle with sesame seeds.

Serve immediately and be prepared for one fantastic meal.

Sunday, April 24, 2016

Grilled Buffalo Wings

Wings are one of our favorite meals.  This was a different and very good way to prepare the wings.  We will definitely be making this one again

2 1/2 - 3 Pounds chicken wings
Olive Oil
Lemon Juice
Salt and Pepper to taste

1/2 cup butter
3/4 cup tomato sauce
1/2 cup hot sauce
1 1/2 tbsp. chili powder
1 tsp. red pepper flakes

Preparation and Cooking:
Preheat the grill to 450

Brush the wings with olive oil, drizzle a little lemon juice over each wing then salt and pepper to
your liking.

Grill the wings for 20-30 minutes over indirect heat, until done.  When you put the wings on the grill
place a cast iron skillet directly over the coals

Wings the wings are done, melt the butter in the cast iron skillet.  Once the butter is melted add the
tomato sauce, hot sauce, chili powder and red pepper flakes.  Mix the ingredients until combined

Add the wings to the sauce and mix well until wings are coated.

Sear the wings over the coals.

We served these with fries, celery and carrots


Sunday, April 17, 2016

Beer Can Chicken Tacos

Our new favorite chicken taco recipe.  The leftovers on Sunday with soft shells were even better.  Very simple recipe that we will definitely make again.

1 Whole chicken, 4 to 4½ pounds, neck, giblets, and any excess fat removed
Salt and Pepper
16 oz salsa
Juice of 2 lines
1 package taco seasoning
3 tbsp. cilantro, chopped

Preheat the grill the 350-400.  Grill the chicken until the internal is 170, approximately 1 hour 15 minutes

Let the chicken sit for 10 minutes then pull all the meat from the bone, tearing into small pieces

Mix all the ingredients into a dutch oven and simmer for 20 minutes, until heated through

Use the taco shells and toppings of your chioce.  We opted for hard shells tonight.