Nice looking dish even if I don’t know what to call it. It tastes as good as it looks, too.
It’s been serious grillin time in DFW. We’re having beautiful weather. The highs have yet to break the century mark. Instead, we have had highs in the 80s and 90s F, with the highest temperature being 97 F. Other than that day and the next at 96 F, the temps have never gotten above 95 F. Sweet! The lows, on the other hand have been in the 60s and low to mid 70s F. You really couldn’t ask for much better weather. Because it has been so pleasant, we have doing a little grilling here and there. This is one of those grillin dishes. You see, Quickstep was coming over for dinner the next day. I had just been to the store and purchased a family pack of chicken thighs not having any clue how I would prepare them. They were on sale and I like chicken thighs, especially on the grill. With the weather being so beautiful I knew when I bought them I had to do something on the grill. The question was what. Now, I could go to my trusty standby and use a chile based rub, like the ancho chile rub. But I wanted something different. I wanted something a little more lively, fresh and reminiscent of island food. I could do jerk chicken but I wasn’t really in the mood for jerk. I also had a plan to do a jerk shrimp with a wonderful cold soup but that’s for another day. I could smoke the chickens but that uses up so much firewood for such a small amount of food. What to do? Oh, what to do? Hmmm…This always lead to a refrigerator and pantry supplies visual inventory. Let me see, we have some nice lemons, limes and naval oranges. Those would be nice. Citrus always play well with chicken. And there’s some of those wonderful pickled chipotles I dearly love. Mmm…that sounds good, a nice little kick with a touch of smoke. OK, that’s the ticket. You gotta have garlic, so check on that. Then I saw this beautiful red bell pepper which would add beautiful flavor, some texture and color. Let’s see…keep going. Oh, I forgot I needed onions and there was nice red onion. Oh, yes, this was developing nicely in my mind. Then I turned around and saw the bottle of 12 year old rum I had inadvertently left out from the evening nightcap the night before. That’s the ticket. No island chicken could be complete without some rum with the delicate sweetness of the sugarcane and I had some dark rum in the liquor cabinet. Oh, yes I was onto something now. Obviously, this was coming together for a beautiful marinade. It all sounded so good in my head and I knew I was going to post it on the blog if it came out (which it did 🙂 ) Hmmmm…but what do you call this dish? Is it Island chicken? What is that anyway? It’s not really Caribbean and it’s definitely not Hawaiian. Neither is it Cuban. I guess I could call it no name chicken but that didn’t tell you a lot. So the gears spun and spun. I got nuthin. So, Grilled Spicy Chicken Whatchamacallit is the best I can do. 🙂 Don’t let the name fool you because this is one flavorful dish. Everybody loved it and sang praises to the cook. 🙂 So, without any further ado, this is what we did. 😉
- 3 pounds chicken thighs, washed and dried (drying is just old habit. This is going into a marinade so it doesn’t really need to be dried. It’s a health conscious thing.)
- 1/4 cup orange juice
- 2 Tbsp lime juice
- 2 Tbsp lemon juice
- 1/4 cup dark rum
- 3 garlic cloves, chopped
- 1-1/2 tablespoons honey
- 2 pickled Chipotles (recipe found here)
- 1 red pepper, seeded and diced
- 1/2 medium red onion, thinly sliced
- 1-1/2 tablespoons cider vinegar
- 2 Tbsp olive oil
- Salt and freshly ground pepper
In a blender, add the red pepper, onions
Pulse on low speed
Do not puree because you want a chunky marinade.
Place the chicken pieces in a baking dish or in a vacuum sealable bag. Pour marinade over the chicken pieces, seal (or cover if using a baking dish) and refrigerate overnight.
Turn the chicken once regardless if using baking dish or vacuum sealed bag. Remove the chicken from the refrigerator 30 minutes before cooking.
Preheat the grill. Place the chicken pieces on the grill and baste with marinade.
Cook for 10 minutes over low to medium low heat. Turn and baste with the marinade.
Cook for another 10 minutes and turn again basting and turning the chicken every 5 minutes for an additional 15 to 20 minutes, or until chicken is done.
Remove from grill