Category Archives: Grillng

Thai Barbecue Chicken

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Wherever you go in Thailand you can smell barbecue chicken!  At home I can’t reproduce that smoky, cooked over an old grate on top of wood smell and feeling, but this chicken is amazing.  So simple too.  I have another recipe I use for bbq’d Thai chicken that contains about 30 ingredients.  The simplicity of this recipe makes it  winner for anyone to try.

1/2 fresh chicken, cut into small pieces, OR 4-8 fresh chicken thighs

MARINADE

  • 2 Tbsp. light soy sauce
  • 1 tsp. dark soy sauce (OR 1 more Tbsp. regular soy sauce)
  • 2 Tbsp. fish sauce
  • 3 Tbsp. sherry
  • 2 Tbsp. brown sugar
  • 2 tsp. black peppercorns, crushed with mortar and pestle or spice grinder (or more or less pepper to taste)
  • 8 cloves garlic, minced
  • 1 Tbsp. grated or minced ginger

DIPPING SAUCE/GLAZE

  • 1/2 cup rice vinegar
  • 1/3 cup brown sugar
  • 4 cloves garlic, minced
  • 1 tsp. ginger, minced
  • 1-2 fresh red chilies, minced – or 1/2 tsp red chili flakes
  • 1 Tbsp. fish sauce
  • 1 Tbsp. soy sauce

Combine all marinade ingredients in a ziplock bag and stir/squeeze  well to dissolve the sugar. Put chicken in bag and give it a generous massage.

This is amazing with even just 1 hour to marinate, but if you leave it in the fridge overnight, so much better.  (One of my favorite tricks is to do this ahead of time and just put it in the freezer until you need a quick meal!)

To make the dipping sauce/glaze, place all the ingredients in a sauce pan. Stir and bring to a boil. Reduce heat to a gentle simmer. Stir occasionally and allow it to thicken and reduce until it is that  perfect blend of all Thai dishes – a mixture of sweet, sour, salty and spicy.

Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.

Brush or spray grill,  then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade.

Serve with the dipping sauce on the side, OR spoon a little sauce over each piece of chicken as a glaze before serving.  We loved it served with a Thai curry and jasmine rice … soooo yummy!

Dukka

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Ready for serving

Dukka/Dukkah?  You say Dukka?  What the heck is that???  It is a blend of Middle Eastern spices that you can use in so many ways.  I like to keep a jar of it on hand.  If you have unexpected guests get it out with some good olive oil and a chunk of bread and you have an appetizer ready.  

Use it as a rub on meats before grilling, blend it with some oil and vinegar for an instant salad dressing, mix it with good mayonnaise and you have a fantastic spread for sandwiches, burgers or a dip for vegetables – the possibilities are endless.

2/3 cup almonds

1/3 cup hazelnuts

2 tbsp sesame seeds                

4 tsp chili powder

2 tsp turmeric

1 tsp onion salt

1 tsp celery salt

1 tbsp cumin seeds

1 tbsp coriander seeds

cayenne pepper to taste

Toast almonds on baking sheet until golden brown and set aside

Toast hazelnuts until golden, then rub in a dish towel to remove most of the skin

Toast sesame seeds until golden

Lightly heat cumin seeds and coriander seeds just until fragrant

When everything has roasted/toasted and been prepped allow it to cool – then pulse in food processor (or use a mortar and pestle) until you have a powdery mixture with the occasional chunk of nut left for texture.

To serve as an appetizer just cut up chunks of bread into bite size pieces and set out 2 bowls – one of oil, and one of dukka.  Dip bread into the oil, then into the spice.  

Your first taste might have you puzzled, but wanting more – next thing you know – addicted!

Amazing – Simply Amazing – Baby Back Ribs

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These ribs are fall off the bone tender but so full of taste that you need to account for one whole rack per person – even more for big eaters!  Make sure to serve with plenty of napkins – this will quickly become your family rib recipe.

Pile of heap of grilled ribs on a platter and watch them come running!

RUB

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp ground fennel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2  cup cider vinegar
  • 2 tbsp molasses(regular or Pomegranate)
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • 2 tbsp of the rub mix
  • zest & juice of 1  lemon or lime (use half at first)
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce
  • Optional- dried chipotle or poblano pepper

4 racks pork baby back ribs, membrane removed

In small bowl, combine rub ingredients.  Place rib racks (whole) on 2 large rimmed baking sheets, and rub all over with seasonings, patting into meat.  Cover with foil and refrigerate overnight. (I’ve done it all same day with great results)

Pour off any liquid and bake at 250 for at least 3 hours, until meat is tender, but not falling off bone.  (keep covered with foil)

Meanwhile, in saucepan, melt butter, add onion, garlic and thyme.  Cook until onion is very soft.  Add the rest of the ingredients and let simmer quite a while, until very thick.  Continue tasting until you get a nice hit of flavor.

 

Grill or broil ribs, basting with sauce.  To serve, cut in between each rib and mound on platter.  Sprinkle with green onions, cut on diagonal.  Serve with extra sauce for dipping and lemon wedges – a generous squeeze right before sinking your teeth into these will just make them burst with flavour.

Note: start with half the lemon or lime, it’s hard to correct if it’s too “citrusy”

 

Mexican Version: 

If you’ve picked up smoky mezcal in Oaxaca use 1/2 a cup in place of the beer!

add 1 tsp each:

Ancho chile powder and Mexican chile powder to both rub and bbq sauce and 1 minced chipotle chile to the BBQ sauce

Mexican Seasoning – tacos or fajitas

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This makes enough seasoning or rub for a few meals – use it on anything you want to barbecue, grill or saute.  We like to keep it on hand for so many purposes.  Add some to your favorite vinaigrette and you instantly have a salad with a Mexican twist.   Hayley and Mike perfected this one to create a well balanced flavour but you should experiment with the seasonings to make it your own.

3 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp oregano
2 tsp sweet smoked paprika
2 tbsp cumin
2 tsp kosher salt
1 tbsp brown sugar
1 tbsp black pepper

(feel free to use ancho or chipotle chili powder for a richer taste)

Tonight this seasoning mix created some delicious fajitas for the family, but it is just as easily transformed into fantastic tacos – using the ground meat of your choice – and if you should crave vegetables it is marvelous with those too! 

Go ahead and try it your way …

Sesame Soy Vinaigrette

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Give this vinaigrette a try – it will quickly become a household favorite – we love it on salads, as a marinade for grilling vegetables, and is the reason “Red Rice Rocks” is such a popular one dish meal.

1/4 cup nutritional yeast flakes      

1/3 cup water

1/3 cup soy sauce

1/3 cup apple cider vinegar

2 generous tbsp tahini paste

2 cloves garlic, crushed

red chili flakes (optional)

1 1/4 – 1/2 cups vegetable oil

Using small processor, or immersion blender combine all ingredients except the oil and blend until smooth – then gradually add the oil until you have a delicious creamy dressing.

BBQ Rub

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This rub is so amazing, use it on bbq ribs, steak, chicken,

whatever you feel like throwing on the grill!

RUB

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp ground fennel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika
  • Check out my rib recipe, and trust me on this … you will not taste anything better!

Mile High Beef Burgers

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One of the most important things to remember about making a burger is to handle the meat as little as possible!  Gentle treatment makes for a tender, juicy hamburger.  Use the best quality beef you can find, always.

2 # lean ground beef (extra lean just doesn’t have enough flavour)

3 tbsp minced basil

1/2 cup grated sweet onion

1 tsp kosher salt

1 tsp freshly ground pepper

jalapeno jack cheese

Gently mix ingredients and form into burgers. (should make about 8 burgers)  Allow to rest in fridge or freezer for at least 30 minutes to allow the burger to set.

Grill until cooked through – if you happen to grind your own meat, and know the source, it is great to have it medium rare.  Top with jalapeno jack cheese for the last few minutes, allowing to just melt slightly.

This mile high burger had fresh herb aioli on the bottom of a thin red pepper bun, the burger, jalapeno jack cheese, grilled sweet red and yellow pepper, grilled avocado,  sauted onions & mushrooms, then topped off with fresh tangy coleslaw.

Delicious and mouth watering good!  Get the napkins out …

Dijon Balsamic Vinaigrette

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This is one of my basic “house” dressings – works on so many salads.  Want a little something extra on your grilled vegetables?  Toss them in a little bit of this before and after grilling – you won’t believe the flavour boost!

1 tsp sugar                                       

1 tsp kosher salt

1/2 tsp freshly ground pepper

1 tbsp dijon mustard

1 garlic clove, halved

2 tbsp balsamic vinegar

6 tbsp extra virgin olive oil

Mix all ingredients together well – give it a good shake and toss in your salad.

If you make a double or even triple batch it stores well in the fridge for 2 weeks.

Grilled Vegetables

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One of the best ways to enjoy fresh seasonal vegetables is to grill them – often just right on the grilling surface and don’t mess around with them too much!

 Let the fresh flavour speak for itself.

Zucchini likes to be brushed with a little olive oil, and sprinkled with sea salt and freshly ground pepper – while tomatoes like just a little olive oil and save the seasoning for after they come off the grill.

Cauliflower can get a little tough on the grill so I like to steam it a bit first, until almost cooked.  Toss with a little olive oil, a squeeze of lemon juice to keep that bright whiteness, and season with  bit of salt and pepper.

Asparagus is happier if you just grill it right on the cooking surface naked … then dress it up with a drizzle of your best olive oil, a squeeze of fresh lemon, season with salt and pepper.  Added flavour punch comes from occasionally treating it to a bit of freshly grated Parmesan and/or toasted nuts.

Moroccan Spice Chicken

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MOROCCAN SPICE RUB

Combine all ingredients and blend well:                             

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground chile powder
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon caraway seeds, crushed
  • 1/2 teaspoon freshly ground black pepper
  • lemon juice
  • olive oil

Massage chicken with olive oil and a generous squeeze of fresh lemon juice then  rub spice ingredient both under the skin and over – sprinkle into cavity as well.

This works really well on a beer can chicken holder – you can either do it on the bbq or in your oven @ 375 degrees, for approximately 20 minutes per pound.

If you roast it in the oven fill a roasting pan with sliced red onions and a couple of lemons (halved).  Pour in enough chicken stock to cover onions.  Baste the chicken half way through the cooking with this liquid.

If you don’t have a beer can chicken holder – just lay the bird on the onions and let the juices run.

When the chicken has reached a temperature of 180 degrees, remove from heat and allow to rest for 15 minutes before carving.

If you have cooked the chicken with the onions, reduce the                                     onions and liquid to make a soupy delicious onion jam to serve alongside the chicken.

Look for my Moroccan Quinoa Salad to serve this with, along with grilled

vegetables, simple, easy and fantastic!