Monday, November 24, 2008

Joe Crow Chicken

As photos go, this is as uninspiring as they get, but the recipe is completely worth it.

We recently purchased a new barbeque for the summer season - a big stainless steel mothership of a barbeque. My role is the preparation of the food rather than the actual cooking and I have a major issue in that all my husband wants to cook on the barbeque is sausages, steak, meat patties and the occasional shrimp on a skewer. All in all a barbeque is just a giant and expensive kitchen appliance. My goal this summer is to encourage him to be a little creative and this recipe was my first attempt. First I had to get over my aversion to using chicken meat other than breasts. Yes I know that thigh meat is moister and more succulent than breast meat, but by the time I cut out all the fat and oogey bits, the meat that's left is very messy looking - especially when I forget to buy boned thighs. My tip for any like-minded chicken choppers is to use lots of minced garlic in the marinade to conceal any bits of fat that might be left on the meat.

Tequila Lime Chicken

Olive or avocado oil
A generous slosh of tequila (I used Jose Cuervo Gold - don't waste your good Patron or Herradura on this)
Juice of 2-3 limes
A squirt of sweet chilli sauce or some finely sliced fresh red chilli
A handful of chopped coriander/cilantro
2-3 cloves of garlic, chopped

Place your prepared chicken in a bowl
Add a little oil and mix with the chicken to combine
Add remaining marinade ingredients and leave to marinate for 4-6 hours or even overnight
Cook on the flat plate of your barbeque until done

This would be delicious served with a mango or kiwifruit salsa


Melody said...

Try dessert on the grill. My favorite is to take a fresh pinneapple, cut off the top, cut it in half lengthwise and again so you have four long quarters. Now cut off the pointed core portion. Make knife slices more than half way through about 1/2 inch apart. Mix brown sugar, ground ginger, butter and dark rum til everything is dissolved.

Place pinneapple sections on grill, flesh up. Brush syrup mixture over and heat until warmed all the way through.

My favorite. I've also sliced them into individual sections afterwards and put on a platter like an appetizer.


Tammy said...

Hi Morven

I have given you an award :0)