I know it's easy to default to easy-peasy boneless, skinless chicken on the grill (no shame in that - it has it's time & place) but if we are talking true, crispy-on-the-outside, juicy-on-the-inside, finger-lickin' goodBBQ chicken, you definitely need to go for the bone-in, skin-on bird.
True, it takes a little more tending, but the efforts are well worth it. I always use indirect heat (see recipe) when cooking this kind of chicken - there are less flare-ups and the potential for blackened, burnt skin is minimized. This marinade is really delicious, too - the fennel is amazing. It calls for a mortar & pestle for grinding up the whole fennel seeds. If you don't have one here's your excuse to invest (I prefer porcelain or granite to wood). They are a great addition to any well-stocked kitchen & easy to find online. Grinding up whole spices yourself is so much more flavorful than store-bought and kind of fun (you can pound & grind some aggression out). You can also whip up an amazing pesto or even guacamole in one of these guys. So, grab a cold one, head outside and settle into your place tendin' the grill...it's a great place to chat during your Memorial Day cookout.
Serves 4-6
2 t. whole fennel seed 1 T. chopped garlic 1 t. kosher salt fresh ground pepper zest of 1 lemon 1 t. orange zest 2 T. chopped fresh oregano 3 T. olive oil 4 whole chicken legs (thigh and drumstick attached) - about 2 1/2 pounds
Using a mortar & pestle, pound fennel seeds until coarsely broken. Add chopped garlic, salt, pepper, lemon & orange zest, oregano and olive oil to mortar bowl. Grind ingredients around the sides and bottom of the mortar with the pestle creating a thick, slightly chunky paste.
Rub chicken legs with the fennel & herb marinade. Refrigerate for at least 4 hours, ideally overnight.
Preheat your grill to high for at least 10 minutes. Let it get good & hot!
Remove chicken from refrigerator and place on a sheet pan. Season lightly with a little more kosher salt.
Rub hot grill grates with an oil soaked paper towel & tongs. Place chicken legs on grill over high heat. Sear skin about 3 minutes per side - we are looking for some nice grill marks on both sides. Put out any flare ups with a spray bottle of water.
Turn off the heat under half of the grill (or move coals to one side) and place chicken on the unheated side. Leave the other half of the grill's heat on high. Close lid and cook chicken about 20 minutes over indirect heat, turning frequently.
Remove chicken when an instant-read thermometer reads 165 degrees and juices run clear. Let chicken rest 10 minutes before serving. Enjoy!
It's mid-September and we are moving towards a time when two very lovely things will no longer be available to us:
1) the availability of fresh peaches, and 2) warm, easy weather that makes us want to cook & eat outside.
Now, of course, you can make this sauce with defrosted frozen peaches any time you want - no problem. And you can use it on a ton of things you cook inside your cozy kitchen year round. But maybe you want to take advantage of this recipe this weekend and hang on to the relaxed, easygoing mood of summer(ish) evenings while you can. I like to use this sauce on baby back ribs (duh!), bone-in, skin-on BBQ chicken...pork tenderloin...even tofu! It kinda goes with every protein on the block. Makes 4 1/2 cups
1 T. olive oil 1 onion - chopped 3 cloves garlic - chopped 1/2 c. bourbon (optional) 1, 15 oz. can broth (beef, chicken, or veggie) 1 c. apple cider vinegar 1 t. dry mustard 1 t. mild, smoked paprika 1 T. Worcestershire sauce 3/4 c. brown sugar 1 1/2 c. ketchup 3 c. chopped peaches (about 2 fresh or you can use frozen) 1-2 canned chipotle peppers - minced (I just use 1 for a mild smokiness - use as many as you want it you want spicier. They are super potent, so be careful!) 1 t. salt fresh ground pepper
In a large saucepan, heat olive oil over medium heat and saute onion until transparent - about 7 minutes. Add garlic and cook 1 minute. Add bourbon and simmer until liquid is reduced by half.
Add remaining ingredients - the broth, vinegar, spices, Worcestershire, brown sugar, ketchup, chipotle peppers, peaches, and S & P. Bring to a boil and then reduce heat and simmer about 2 hours.
Remove from heat. Using an immersion blender, puree mixture until smooth. If you don’t have an immersion blender (you should get one!), transfer to blender and puree in batches. Give it a taste and season with more S & P if necessary.
Cold, crunchy, refreshing and tangy - this is a super tasty & unique way to serve watermelon at a party.
If you can't find ricotta salata at your market, sub in feta...it's just as delish. Or try my recipe for herb-marinated feta!
Serves 8
6 cups cold/refrigerated seedless watermelon - cut into 1/2 inch cubes 3 cold/refrigerated persian cucumbers (2 cups) - cut into 1/2 inch pieces 4 T. lime juice 2 t. lime zest 1/3 cup basil chiffonade 1/2 ricotta salata - coarsely crumbled
Combine cucumber, watermelon & lime juice and zest and gently stir. Keep in very cold in refrigerator until ready to serve. Just before serving add basil and ricotta salata and stir again.
Turkey burgers
are a great low-fat alternative to beef, but they definitely need a
little extra love to give them some flavor. On it’s own, turkey can be
totally bland and easily dry out, but a few simple additions to the meat
and careful timing will make them an incredibly juicy, delicious &
nutritious option for any bbq!
Serves 4
1 pound ground turkey – preferably dark meat, but light or a combo is great, too. 1 t. salt ½ t. fresh ground pepper 1 ½ t. dry mustard ½ t. ground sage 1 T. Worcestershire sauce 2 cloves garlic – finely chopped 1 green onion – white & green finely chopped A couple dashes Cholula hot sauce (optional) Canola oil spray
4 slices sharp, aged cheddar cheese 4 buns of your choice, buttered on each side Red onion - sliced Romaine lettuce leaves 1 avocado – quartered and sliced Whole grain mustard Mayo
Mix turkey with salt, pepper, dry mustard, sage, Worcestershire, garlic, green onion and Cholula until all ingredients are well incorporated. Form into 4 patties and place on baking sheet. Spray both sides of patties with canola oil.
Grill patties over medium-high heat for 5 minutes. Flip and grill the other side 5 more minutes. Add cheese slices to the burgers a couple minutes before removing them from the grill so the cheese will melt.
Remove burgers from grill and cover loosely with foil. Allow patties to rest a few minutes while you lightly grill the cut, buttered side of you buns until toasted.
Assemble each burger with romaine lettuce, a quarter of a sliced avocado, and whole grain mustard & mayo…or whatever condiments you love!
