The Ultimate Jerk Chicken

Ingredients

Jerk Marinade:
2 teaspoons allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 onion
8 cloves garlic or 1 whole head
1 (1-inch) piece fresh ginger, sliced
3 scallions, sliced
3 limes, juiced
Splash low-sodium soy sauce
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, leaves picked
1 Scotch bonnet pepper, halved, plus more to taste
1/4 cup packed light brown sugar
1 whole free-range chicken (about 5 pounds), cut into 10 pieces
Limes, for garnish
Parsley, for garnish
Smoking chips, soaked in water for 15 minutes

Directions

Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.

Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.

Preheat grill to high.

Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.

Preheat oven to 300 degrees F.

Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

Honey Mustard Kiss Wings

Ingredients

Marinade:
1/4 cup Neely's Barbecue Sauce
1 tablespoon finely grated orange zest
1/4 cup hot sauce
1/4 cup honey
1/4 cup Dijon mustard
3 pounds chicken wing drumettes, patted dry with paper towels
Glaze:
3 tablespoons butter
1/4 cup honey
2 tablespoons Dijon mustard
4 thinly sliced green onions, for garnish

Directions

Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator.

Prepare the grill to medium direct heat.

Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side.

While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.

BBQ Chicken Burgers with Slaw

Ingredients

1 tablespoon butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon hot sauce, eyeball it
1 1/4 pounds ground chicken
1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
3 tablespoons extra-virgin olive oil, divided
2 tablespoons honey, eyeball it
1 lemon, juiced
3 rounded tablespoons sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Kaiser rolls, split

Directions

In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.

Serve burgers on bun bottoms topped with slaw and bun tops.

Tequila Lime Chicken

Ingredients

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Grilled Chicken with Basil Dressing

Ingredients

2/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, plus 1/4 cup
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 bone-in, skin-on chicken thighs
3 bone-in, skin-on chicken breasts
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 teaspoon grated lemon peel

Directions

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve