Tag: chicken thighs

Jamaican Jerk Chicken from Smokey Joe’s

 

 

I found this recipe while craving the flavor of jerk chicken and have made it several times. I’ve never been to Smokey Joe’s on Negril Beach in Aruba, but its on the bucket list. Photo is from my first visit to Hawaii. This chicken dish is full of flavor and spice. Recipe found on: http://relish.com/

Ingredients:

  • 1 bunch green onions, cut into 2 inch lengths
  • 4 garlic cloves
  • 1 (2 inch) piece peeled fresh ginger, cut into 1/2 inch discs
  • 1 TBS heaping fresh thyme leaves
  • 1 tsp ground allspice
  • 1 whole cinnamon stick, broken into several pieces
  • 1 tsp ground nutmeg
  • 2 tsp freshly ground black pepper
  • 1 to 3 Scotch bonnet or habanero chile peppers, stems and seeds removed (jalapenos for less heat)
  • 2 TBS dark brown sugar
  • 1/2 cup soy sauce
  • 4 limes, juice equaling 6 TBS
  • 1/2 cup canola oil
  • 4 skin-on, bone-in chicken leg quarters or 1 (3 pnd) chicken cut into quarters

Directions:

Place all ingredients, except oil and chicken, into blender or food processor. With the blender still running, slowly add a thin stream of the oil until the mixture becomes thick. Save 1/2 cup for basting while cooking.

Marinade chicken for at least 2 hours or overnight.

Remove from marinade once grill is prepped. Place chicken on grill, direct heat, searing the first side for 3-5 minutes. Turn, baste with reserved marinade and grill another 5 minutes. Move chicken to indirect heat and cook until internal temp reached 165 degrees.

 

Lem’s Bar-B-Q House BBQ Sauce

americas-best-bbq

Hello to my fellow blogosphere friends.  I have been away awhile while completing my degree but, never fail, I will continue to post and post all my favorite recipes.  This is the best homemade BBQ sauce I have ever made.  I have doubled, tripled, quadrupled, the recipe as needed.  It is really good and, like all recipes, can be tweaked to your liking.  I found this recipe in the book America’s Best BBQ by Davis and Kirk.  Lem’s BBQ House is located in Chicago, Illinois at 311 E. 75th St., if you’re ever in the area.

Ingredients:

  • 1/3 cup ketchup
  • 1/4 cup packed light brown sugar
  • 2 TBS granulated sugar
  • 2 TBS apple cider vinegar
  • 1 TBS chili powder
  • 1 tsp. dry mustard
  • 2 TBS Worcestershire sauce
  • 1 tsp. sea salt
  • 1 tsp. finely ground black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground celery salt

Directions:

Combine all ingredients in a saucepan over medium heat, stirring to dissolve all sugars, stirring occasionally for 30 minutes, cool to room temperature.

Delectable Marinated Chicken Thighs

 

I was looking for a marinade for the boneless, skinless, chicken thighs that I wanted to BBQ later. I came across this one on Allrecipes.com I did not have the smoke flavoring or sesame seeds and my son dislikes teriyaki sauce so I omitted all three ingredients. Also, I used olive oil instead of canola oil. The children devoured the chicken and my son’s friend, who joined us for dinner, asked me to let him know the next time I am making these so he can join us again. It was a hit.

Ingredients:

  • 2 TBS Worcestershire sauce
  • 2 TBS low sodium soy sauce
  • 2 TBS teriyaki sauce
  • 1 tsp liquid smoke flavoring
  • 1 TBS molasses
  • 1 TBS sesame seeds
  • 1 TBS brown sugar
  • 1 tsp paprika
  • 1/2 tsp garlic salt
  • 1/4 tsp garlic pepper
  • 2 tsp minced garlic
  • 1/4 cup canola oil
  • 8 skinless, boneless chicken thighs

Directions:

Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.

Preheat an outdoor grill for medium heat.

Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.

%d bloggers like this: