Glaze ½ cup each apple and orange juice 1 tbsp. Worcestershire sauce 1/8 tsp. cayenne pepper or pinch of red pepper flakes Shot of Jack Daniels ¼ light brown sugar 2 tbsp. apple cider vinegar Glaze prep Mix ingredients above Cook on med/low heat until it reduces about 1/3 or until thick (ketchup consistency) Set aside and split into two (one for basting during cooking, the other to drizzle on finished food) Cooking Debone, remove skin and trim excess fat from 6-8 chicken thighs Pre-heat grill to med/high 400 degrees Sprinkle Kosher salt and pepper on thighs Oil grill and place thighs on grill, turning when edges start to become opaque When thighs start to become firm baste with glaze, turn and baste other side, remove when firm to the touch and glaze is caramelized (possibly 5-7 minutes per side) Slice and place into lettuce wraps (butter lettuce works great), top with chopped chives and glaze Options Serve on favorite roll instead of lettuce wrap Put broccoli or regular slaw on top Roast corn, mix with favorite salsa, top onto chicken
Ingredients 6 tablespoons unsalted butter, melted, plus butter for baking dish 1 cup cornmeal 3/4 cup all-purpose flour 5 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, lightly beaten 1 1/2 cups buttermilk Directions Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving. Options Mince Jalapeno in a food processor and fold in batter before pouring into pan Roast corn, shuck, then fold into batter before pouring into pan
1. Bag of shredded slaw mix sold in grocery store
2. ¾ cup heavy mayonnaise
3. 2 tbsp. onion powder
4. 2 tbsp. sugar
5. 1 tbsp. mustard powder
6. 2 tsp. celery seed
7. Salt and pepper to taste
8. Whisk with white vinegar to desired consistency
9. Toss lightly and serve.
*** Substitute broccoli slaw with your desired amount of dried cranberries.