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Chicken Al Pastor Tacos with a Kicking Mule

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 

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Al Pastor Street Tacos

Chicken Al Pastor Tacos with a Kicking Mule

Author Mark & Fey
Course Dinner, Lunch, Tailgate
Keyword Al Pastor, Aviation American Gin, Chicken, Kicking Mule, Poultry, Tacos
Cook Time 30 minutes
Servings 4

Ingredients

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime juiced
  • 1 pinch cayenne pepper
  • Ice cubes to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno for garnishing
  • 1 slice charred lime for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt for seasoning
  • 1 1/4 cup fresh pineapple diced
  • 2 fresh oranges juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion diced
  • 1/2 cup fresh cilantro chopped
  • 8 small flour tortillas
  • Your favorite hot sauce optional

Instructions

  • For the Kicking Mule:
  • In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.
  • For the Chicken Al Pastor Tacos:
  • Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.
  • In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.
  • Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.
  • Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.
  • Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

Jersey Mike’s Inspired Chicken Parmesan Sub

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 

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Jersey Mike's Chicken Parm

Jersey Mike’s Inspired Chicken Parmesan Sub

Author Mark & Fey
Course Dinner, Meal Prep, Tailgate
Keyword Chicken, chicken breast, Copycat, Poultry, red sauce, sub sandwich
Cook Time 25 minutes
Servings 2

Ingredients

  • 2 chicken breasts about 1 pound total
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 cup seasoned bread crumbs
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup oil for frying
  • 2 12-inch sub rolls, preferably from Jersey Mike's
  • 4 ounces provolone cheese slices
  • 1 cup of your favorite red sauce
  • 1 cup grated mozzarella

Instructions

  • Slice the chicken breast through their width to make them thinner: place a hand on top of the breast and work the knife horizontally  from the thickest to the thinnest part of each breast.  Then use a meat mallet to pound the breasts even thinner. Season the chicken on all sides with kosher salt and black pepper.
  • Prepare a breading set up: season the flour in a medium bowl, whisk together the eggs in another bowl and season with more salt, combine the breadcrumbs with the parmesan. Coat each breast  in flour, then the egg mixture, and finally the bread crumbs. Rest the breast while you prepare the oil.
  • Heat the oil in a large skillet over medium high heat until it shimmies. Add 2 breasts at a time to the hot oil and cook for 4 to 5 minutes per side until golden brown. Set aside the cool while you fry the remaining two breasts. Finally, slice the chicken pieces in thin strips
  • Heat an oven to 400 degrees F. Slice the sub rolls in half horizontally. Line each roll with 4 slices of provolone. Add a spoonful of red sauce atop the provolone, Add chicken to each sandwich, top with another spoonful of red sauce and finally mozzarella cheese. Bake the sandwiches for about 8 minutes in the hot oven.
  • Now wrap the hot sandwiches in parchment paper and then cut in half across the length. Wrap the sandwich in foil and allow the sandwich to steam for 5 minutes before devouring. Take that Mikey!!

Chicken a la King

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 

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Chicken A LA King On A Flaky Biscuit

Chicken a la King On Flaky Biscuits

Author Mark & Fey
Course Dinner
Keyword biscuits, Chicken, Ninja, Poultry
Cook Time 40 minutes
Servings 6

Ingredients

  • 2 pounds bone-in skin-on chicken thighs
  • Olive oil
  • Kosher salt for seasoning
  • Black Pepper for seasoning
  • 1 tablespoon garlic powder
  • 1 16.3 ounce tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery diced
  • 2 large carrots diced
  • 1 large onion diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley optional for garnishing

Instructions

  • Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.
  • Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.
  • Cook the biscuits according to the package directions.
  • In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.
  • Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

Lemon Thyme Whole Roasted Chicken

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 

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Lemon Thyme Whole Roasted Chicken

Author Mark & Fey
Course Dinner, Meal Prep
Keyword Chicken, Poultry, Spiceology
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 to 5 pound broiler/fryer chicken, air chilled
  • 8 to 12 teaspoons Lemon Thyme Juicy Bird Brine Blend our brine blend with Spiceology
  • 2 large lemons halved
  • 1 punch fresh parsley for garnishing

Instructions

  • At least a day before roasting, remove the neck from the chicken and pat dry with paper towels. Season inside and out with Lemon Thyme Juicy Bird Brine Blend. Refrigerate uncovered for at least 24 hours. Use butchers twine to tie the chicken’s drumsticks together.
  • Heat a gas or charcoal grill for medium indirect heat (about 375 degrees F). Roast the chicken for 45 minutes to 1 hour or until the chicken reaches about 160 degrees F. Rest the bird for 10 to 15 minutes or until it reaches 165 degrees F. While the chicken roasts, char the lemons over direct heat for 3 to 5 minutes.
  • Serve the chicken with the lemons for squeezing.

Video

Spatchcock Korean BBQ Chicken

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 

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Spatchcock Korean BBQ Chicken

Author Mark & Fey
Course Dinner
Keyword Chicken, Poultry, Whole Chicken
Cook Time 45 minutes
Servings 4

Ingredients

  • 1 3 to 4 pound whole frying chicken
  • Kosher salt for seasoning
  • Cooked rice optional for serving
  • Toasted sesame seeds for garnishing
  • 2 green onions white and light green parts, finely chopped

For the Korean BBQ Sauce

  • 1/2 cup soy sauce
  • 1/4 cup Gochujang paste
  • 3 tablespoons honey
  • 2 teaspoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 6 cloves garlic minced
  • 6 green onions white and light green parts finely chopped

Instructions

  • Pat dry the chicken dry with paper towels to make it easier to move and spatchcock. Flip the chicken over so it is breast-side down. Use kitchen shears to cut out the back bone: Starting from the tail-end of the chicken, cut along one side of the back bone, then repeat on the other side to remove the backbone. Keep the cuts as close to the spine as possible — this may require a little more pressure above the thigh bone. Flip the chicken so it is now breast-side up. Use the heel of your hands to press down on the breast bone to flatten the chicken. You may hear a crack as you press. Season the chicken inside and out with kosher salt.
  • Heat a gas or charcoal for two-zone cooking. For a gas grill this may look like turning one or two burners to high and the others to medium low. For a charcoal grill, light the coals in a chimney starter and pour the hot coals into one side of the grill.
  • Make the Korean BBQ sauce by whisking together the soy sauce, gochujang, honey, sesame oil, ginger, garlic, and green onion in a small bowl.
  • Grill the chicken breast side down over high heat for 10 minutes, keeping an eye out for flare ups. The skin should get crispy and browned in some areas.
  • Use two sets of tongs to flip the chicken over onto the cooler area of the grill and adjust the heat to maintain a lower temperature (roughly 350 degrees F). Cook for 25 minutes. When the chicken is golden brown and about 140 degrees in the thickest part of the breast. Begin basting with the sauce every 5 minutes. The sauce should thicken and create a glaze on the chicken’s skin. Cook for 10 to 15 additional minutes until the chicken reaches 165 degrees F.
  • Rest the chicken for 10 minutes. Serve over rice with sesame seeds and green onions, if desired.

Video

Buffalo Leg Quarters

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 

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Buffalo Leg Quarters With Blue Cheese Dipping Sauce

Author Mark & Fey
Keyword Buffalo, Chicken, Poultry
Cook Time 45 minutes
Servings 4

Ingredients

  • 4 chicken leg quarters about 3 pounds total
  • Kosher salt for seasoning
  • 2 tablespoons potato starch
  • 1 tablespoon baking soda
  • 1 stick 4 ounces butter
  • 1 cup Buffalo Hot sauce such as Frank's Red Hot
  • Green onions thinly sliced, optional for garnish

Blue Cheese Dipping Sauce

  • 1 cup sour cream
  • 1 cup mayo
  • 8 ounces blue cheese crumbs
  • 1/4 cup buttermilk
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Season the chicken leg quarters generously with kosher salt. Combine the potato starch and baking soda in a fine mesh strainer and dust the leg quarters on each side with this mixture. Set aside for 30 minutes to crisp the skin. Heat a grill for medium heat. Melt the butter in a medium saute pan over direct heat. Add the hot sauce and stir to combine well. Let this mixture hang out off heat while you grill chicken. Make the blue cheese sauce by mixing together the sour cream, mayo, blue cheese, kosher salt and pepper. Chill while the chicken cooks. Cook the chicken leg quarters over direct medium heat for  35 to 40  minutes, turning often, or until they reach 165 degrees F. When they reach this temp, use tongs to swath them through the buffalo sauce on both sides, even spooning over some of the sauce. Then return to the grill until they are caramelized and reach 170 degrees, and additional 10 to 15 minutes. Serve the leg quarters with a sprinkling of green onion and the blue cheese sauce.

Video

Grilled Chicken Kiev

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 

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Grilled Chicken Kiev

Author Mark & Fey
Course Dinner
Keyword Butter, Chicken, Poultry
Cook Time 20 minutes
Servings 2

Ingredients

  • 1 stick 4 ounces salted butter
  • 4 cloves garlic
  • 1/4 cup finely chopped parsley plus more for serving
  • Black pepper for seasoning
  • 1 teaspoon lemon juice
  • 2 large chicken breast about 12 ounces each
  • Kosher salt for seasoning.
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 3 large eggs
  • 1 cup Panko breadcrumbs
  • Olive oil

Instructions

  • Make and the chill the garlic butter before even heating the grill. Mash together the butter, garlic, parsley, pepper, and lemon juice until well combined. Form the butter mixture into a rough log shape on a piece of parchment paper and roll into a tight cylinder. Freeze the butter mixture while you butterfly the chicken. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Cover the breast with plastic wrap or use a zip-top bag and use a mallet to pound the thickest sections to about ¼ inch thickness. Season the pieces on all sides with salt and pepper.  Cut a few large pieces off the frozen butter log and place these in the center of the each chicken breast. Fold sides in over the butter, then roll the chicken up starting from the bottom, secure the seam with two toothpicks. Chill the chicken breast while you heat a grill. Heat a gas or charcoal grill to medium high heat, aiming for about 400 degrees F. While the grill heats, prepare the breading situation for the chicken. Place the flour in a large bowl and season with salt and pepper. Whisk the eggs with salt and pepper in a medium bowl. Season the breadcrumbs with salt and pepper and place in their own medium bowl. When the grill is good and hot. Remove the chicken from the fridge and coat like this — flour, egg, breadcrumbs. Place the chicken pieces seam side down in a skillet. Roast the chicken keiv for 20 to 25 minutes until golden brown. Top the finished keiv with more of the garlic butter and parsley for serving.

Video

Pesto Chicken Caprese Sandwiches

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 

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Pesto Chicken Caprese Sandwiches

Author Mark & Fey
Course Dinner
Keyword Chicken, Poultry, Sandwiches
Cook Time 30 minutes
Servings 4

Ingredients

  • 4 roma tomatoes halved and seeded
  • 2 tablespoons olive oil divided
  • Kosher salt for seasoning
  • 1 large chicken breasts about 1 pound
  • Black pepper for seasoning
  • 1 medium red onions
  • 4 ounces fresh mozzarella sliced
  • 4 Ciabatta buns
  • 1 cup prepared pesto
  • Handful of arugula

Instructions

  • Prepare a grill for medium high heat cooking. 
  • Toss the tomatoes with 1 tablespoon olive oil and season with salt. Arrange the tomatoes cut side up on a foil lined baking sheet and set on the grill. Cook the tomatoes until the skin is charred and they are soft and juicy, about 10 minutes. 
  • While the tomatoes cook, butterfly the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Cover the breast with plastic wrap or use a zip top bag and use a mallet to pound the thickest sections to about ¼ inch thickness. Season the pieces on all sides with salt and pepper and the remaining tablespoon of olive oil. 
  • Grill the chicken over direct heat. After two minutes, rotate the chicken 45 degrees. After two more minutes flip and repeat. Remove the chicken from the grill, it should reach 165 ºF. Halve each half to give you 4 pieces. 
  • Build the sandwiches by toasting the ciabatta buns for 1-2 minutes. Spread each bun half with a spoonful of pesto, then top with a piece of grilled chicken, mozzarella slices, blistered tomatoes, arugula, red onion and a top bun for closure.

Video

Grilled Chicken Fajitas

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 

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Grilled Chicken Fajitas

Author Mark & Fey
Course Dinner, Lunch
Keyword Chicken, Poultry, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 pounds boneless skinless chicken thighs about 8 total
  • 1 ½ tablespoons Fajita Seasoning
  • 1 large bell peppers yellow or orange, sliced into strips
  • 1 large jalapeno or poblano pepper sliced into strips
  • 1 large white onion cut into lyonnaise style strips
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ cup crumbled Cojita cheese
  • ½ cup Crema
  • 12 8-inch flour tortillas
  • 2 large limes cut into wedges, for serving
  • Our Pico De Gallo for serving

Instructions

  • Measure out about 1 ½ tablespoons of the seasoning and sprinkle this onto the chicken thighs. Set the chicken thighs aside for 30 minutes at room temperature. 
  • Heat a grill for medium-high direct heat. Toss the peppers and onions with olive oil and season with salt. Pile these into a grill pan and cook the vegetables over medium high heat until they reduce by half in volume and begin to char, about 10 minutes. Remove from the heat. 
  • Grill the chicken thighs over direct heat, flipping every 2 to 3 minutes until they are charred and reach 165 degrees F, about 18 minutes total cook time. Remove from the heat, cool for 5 minutes. Cut into bite sized pieces. 
  • Heat a large skillet on the grill until sizzling. Remove from the heat and pile in the peppers and onions, followed by the chicken, a sprinkle of cotija, a drizzle of crema. Serve immediately with toasted tortillas, pico de gallo and lime for squeezing.

Video