Because this is exactly what I have on the to do list this week, here’s my post on waking up your grill ready after winter hibernation.
Need some motivation?
Thanks to our Holland Grill and Big Green Egg expert, Stu “King of the BBQ” Glock, for sharing this recipe for grilled chicken that’s anything but ordinary. It looks like a lot of ingredients, but if it’s coming from Stu, I know it’s amazing (i.e. 3 takes on steak).
I’m going to try it soon…let me know if you do!
Grilled Caribbean Chicken
Courtesy of Derrick Agate
- 1 Tbs allspice
- 1 Tbs thyme
- 1- 1/2 tsp each – cayenne pepper, black pepper and ground sage
- ¾ tsp each ground nutmeg and cinnamon
- 2 Tbs each salt and garlic powder
- 1 Tbs sugar
- ¼ cup olive oil
- ¼ cup soy sauce
- ½ cup orange juice
- ¾ cup white vinegar
- juice of 1 lime
- 1 jalapeno or haberneros, finely chopped
- 1 cup white onion chopped
- 3 green onions, finely chopped
- 3 lbs chicken
In a large bowl combine all dry ingredients. Whisk in olive oil, soy sauce, orange juice, vinegar and lime juice, then the peppers and onions.
Add the chicken, cover, and refrigerate overnight or up to 48 hours. Cook on the Holland Grill or the Big Green Egg at 350 degrees until the internal meat temperature reaches 165 degrees. Remove the chicken from the grill and let it rest 5 minutes before serving.