Tandoori chicken is a classical dish from the Indian subcontinent. But preparing the spices, the marinade, and cooking in the tandoor all take a fair amount of effort and time. My friends know I like the MIME Method - Maximum Impact, Minimum Effort. I want something simple, quick and full of flavors when I cook. … Continue reading Salt. Rub. Fire.
Grilled Nashville Hot Chicken After a recent trip to Hattie B's in Nashville, TN, I sought to reproduce their sweet and spicy flavors on the grill. Basically, I used our method of making (non) fried chicken on the grill, and after it was done, I "painted" it with the spicy oil. The below recipe is … Continue reading Grilled Nashville Hot Chicken
Peri Peri Garlic Chicken with Teriyaki Glaze. Growing up in the UK and visiting often, I always end up going to Nando's. It's a fantastic South African restaurant chain that specializes in Portuguese-style chicken dishes with various peri-peri marinades. In the UK, Nando's sauces and seasonings can be found very easily. They are available in … Continue reading Peri Peri Garlic Chicken with Teriyaki Glaze
Shish Taouk is a traditional chicken kabob best cooked on the grill. This dish - served at nearly every Middle Eastern/Mediterranean restaurant - has a lemony-garlic punch, pairing well with smokey flavors from the grill. I've been perfecting the below recipe for the years. The recipe is easy enough to make at home and doesn't … Continue reading Mediterranean Chicken Kabobs: Shish Taouk
Tandoori Chicken Tikka. Combined with our method of turning the Big Green Egg into a tandoor oven ("Big Green Tandoor"), this recipe will I put together this quick recipe to make tandoori chicken tikka for the upcoming Grill Fest in Texarkana, TX. Tandoori Chicken Tikka Recipe Ingredients 3.3 lb of chicken tenders 10 tablespoons of Texas … Continue reading Tandoori Chicken Tikka
Djej Mishwe is a traditional Lebanese grilled chicken dish that pairs well with garlic sauce. The acidic marinade in this recipe creates a lemony flavor complimented by the smoky flavor from cooking over charcoal. To create this delicious dish, Jamil modified a recipe from the web (https://www.mamaslebanesekitchen.com/poultry/lebanese-grilled-chicken-recipe-djej-mishwe/). As part of our ongoing series, below is … Continue reading “Lemony Lebanese Chicken” (Djej Mishwe) by Jamil
Sliders first gained notoriety in the 1920's when White Castle opened with "Slyders" as their signature item. Although those sliders were made with a square beef patty, onion, and pickle in a bun, sliders now come in many variations. In the recipe below, Shaad shares his variant , combining his love of White Castle with … Continue reading “Smokin’ Hot Chicken Sliders” by Shaad Bidiwala
Chicken tikka is traditionally made with small pieces of boneless chicken. Sadat added his own twist by using chicken quarters (bone-in and skin-on) and orange juice instead of lemon juice (he's also used Sprite at times). Although the orange juice may not be too noticeable in the final product, Sadat's recipe includes only 4 ingredients … Continue reading “Juice’d Chicken Tikka Quarters” by Sadat
Maximum Impact, Minimum Effort. That’s how I approach everything, and it is no different when grilling, smoking, or cooking. This brings me to today’s tip - the dry brine.
Only one competitor brought chicken wings to the competition. Neghae's clever recipe (see below) and his pitmaster skills resulted in tender, juicy wings "with a kick at the end" per the judges. As you'll read below, Neghae owns a multitude of grills and knows how to use them. His meals are outstanding, and I often … Continue reading “Kickin’ Jalapeño Chicken!” by Neghae Mawla