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87 recipes
Laquered Island Chicken
Last weekend I was craving some grilled chicken and I had a category-three brainstorm. The idea was to brine chicken parts in a soy-infused brine, slowly grill them indirect, then glaze them heavily in a homemade teriyaki sauce made from reduced pineapple juice. Teriyaki chicken is one of my wife's favorite meals. I typically serve it with grilled pineapple and zucchini, as you see here. The rice is Vigo Yellow Rice , which I highly recommend.
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Lemon Herb Loaf Pan Chicken
As I mentioned last month Chris Lilly shared his great Loaf Pan Chicken recipe with us at Kingsford University. This is my Mediterranean take on that recipe. The technique is quick and easy, and the results are truly spectacular. If you've struggled with dry chicken from the grill, this process will remedy that. The pan traps all of what would otherwise be drippings and helps to keep the bird very moist. I add the extra step of turing the chickens breast-side-down toward the end of the cook.
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Mango-Peach Death Wings
I'm cooking twelve pounds of my Memphis Dry-Rubbed Wings for a game day party this afternoon, and I thought it would be fun to make a few hot and sweet wings for the adventurous folks. What started as an experiment turned out fantastic, if I do say so myself. Don't let the name scare you. Yes, these are hot, but they're not rip-your-lips-off hot. Well, at least not until you hit about the fourth wing. As a case in point, our eldest daughter (13) ate one last night and wanted another.
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