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Recipes from: Flavortown Fieri, Guy. Guy on Fire . William Morrow Cookbooks. Kindle Edition;  Westmoreland, Susan. Good Housekeeping Ultimate Grilling Cookbook: 250 Sizzling Recipes . Hearst. Kindle Edition.


Brazilian Bacon-Wrapped Chicken Thighs with Peri Peri Sauce - 6 servings




2 tablespoons kosher salt

1/4 cup sugar

2 garlic cloves. smashed

Peel of 1 orange

3 fresh thyme sprigs





6 bone-in, skin-on chicken thighs, trimmed of any excess fat

12 slices thick-cut applewood smoked bacon

Kosher salt

Freshly ground black pepper



Peri Peri Sauce


6 red cayenne chiles, seeds removed, cut in half lengthwise

1 red bell pepper, cut into chunks

1/4 cup diced yellow onion

4 garlic cloves, minced

1 teaspoon canola oil

2 teaspoons kosher salt

1/4 teaspoon smoked paprika

1/4 teaspoon dried red pepper flakes

2 teaspoons tomato paste

1/2 cup white vinegar

Juice of 1 lime

1/2 cup extra-virgin olive oil

2 tablespoons finely chopped fresh cilantro


1.  To make the brine, in a large container, combine 2 quarts water, the salt, sugar, garlic, orange, and thyme.  Submerge the chicken thighs in the brine and refrigerate for 2 hours.


2.  In a medium skillet over medium heat, cook the bacon for 3 to 5 minutes until barely colored and still pliable.  Set aside.


3.  Meanwhile, make the peri peri sauce:  Roast the chiles and red pepper at 400 degrees F for 20 minutes (or over an open flame if camping).  Once cool enough to handle, chop finely.  Meanwhile, sweat the onions and garlic in canola oil for 5 to 8 minutes, until softened.


4.  Put the chopped peppers, onion, garlic, salt, paprika, red pepper flakes, and tomato paste in a food processor and pulse until combined.  Add the vinegar and lime juice and pulse again to incorporate.  With the food processor running, stream the olive oil in slowly to achieve a smooth puree (similar to the texture of ketchup).  Fold in the chopped cilantro.


5.  Preheat a grill to medium heat and wipe the grates with an oiled paper towel.  Remove the chicken from the brine, pat dry, and season lightly with salt and pepper.  Wrap each thigh in 2 pieces of bacon, securing with a toothpick.  Grill the chicken, turning once, for 10 to 15 minutes per side, basting with the sauce for the final 5 to 8 minutes.  Remove the toothpicks and serve with extra peri peri sauce.


Volcano Chicken with Maui Onion Straws - makes 4 servings




2 tablespoons kosher salt, plus more to taste

1 teaspoon black peppercorns

4 garlic cloves, smashed

4 large boneless, skinless chicken breasts

Freshly ground black pepper

2 cups Maui Onion Straws (recipe follows)

Sliced scallions, for garnish


Volcano Sauce


2 cups Kansas City-style BBQ sauce

1/2 cup fresh lemon juice

2 tablespoons Dijon mustard

1/2 cup chipotles in adobo sauce

1 teaspoon dried red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1/2 cup canola oil


1.  To make the brine, bring 6 cps of water to a boil in a large pot.  Ad the 2 tablespoons of salt, peppercorns, and garlic.  Let cool for 30 minutes, the add the chicken and refrigerate for 30 minutes to brine.  Remove the chicken from the brine and pat dry.  Season with salt and pepper.


2.  Meanwhile, make the volcano sauce.  Combine all the ingredients in a blender and puree until smooth.


3.  Preheat a grill to medium-high heat.  Place chicken breasts on the grill.  After 3 minutes, rotate the breasts half a turn to create crosshatch grill marks.  After about 6 minutes, turn the chicken over to finish cooking, about another 6 minutes, basting with volcano sauce.


4.  To serve, drizzle with more volcano sauce and top with crispy Maui onion straws.  Store in any leftover volcano sauce in an airtight container in the refrigerator, It's great with roasted veggies, pork chops, steaks, and even tacos.



Maui Onion Straws


2 cups canola oil

1 large egg

1/2 cup milk

2 cups all-purpose flour

1 teaspoon cayenne

1 teaspoon paprika

1 teaspoon garlic powder

1/2 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1 sweet onion (Maui or Vidalia)


1.  In a large sauce pan, heat the oil to 350 degrees F.


2.  Whisk the eggs and milk in a medium bowl.  In a separate bowl, combine the flour, cayenne, paprika, garlic powder, salt, and pepper.


3.  Cut the onion in half and then into 1/8 inch thick half rings; separate the half rings into short straw-like pieces.  Place the onions in the milk mixture to soak for at least 15 minutes.


4.  Once the oil is hot enough, remove the onions from the milk mixture, shake off the excess, and dredge in the flour mixture, 4 to 5 pieces at a time.  Fry until golden brown, then drain on a paper towel lined plate.


Chicken Fajitas for a Crowd - serves 24



1/4 cup tequila

1/2 cup fresh lime juice

2 teaspoons ground cumin

6 garlic gloves, minced

2 & 1/4 teaspoons salt

8 medium skinless, boneless chicken breast halves (3 pounds total)

12 (12 inch) bamboo skewers

3 medium red onions, cut into 1/2 inch thick slices

2 tablespoons olive oil

4 large red and/or green peppers, stems and seeds removed, each cut lengthwise in half

24 (6 inch) flour tortillas, warmed

Salsa, sour cream, and cilantro leaves


1.  In a large zip-tight plastic bag, combine tequila, lime juice, cumin, garlic, and 1 teaspoon salt.  Add chicken to bag, turning to coat with marinade.  Seal bag, pressing out excess air; refrigerate at least 2 hours or overnight, turning over several times.


2.  Soak skewers in water to cover at least 30 minutes.  Meanwhile, prepare outdoor grill for direct grilling over medium heat.


3.  Thread skewers horizontally through onion slices.  Brush onions with some oil; sprinkle with 1/4 teaspoon salt.  In medium bowl, toss 1/2 teaspoon salt and remaining oil with peppers.


4.  Place onions and peppers on hot grill rack.  Cover grill and cook veggies until tender, 10 to 12 minutes, turning over once.  Remove veggies to large platter as thy are done.  Remove skewers from onions.  Transfer peppers to cutting board; cut into 1/2 inch wide slices.  Return to platter with onions.


5.  Remove chicken from bag and discard marinade. Place chicken on grill and sprinkle with remaining salt. Cover grill and cook chicken 7 to 9 minutes, or until internal temperature reaches 165 degrees F.


6.  Transfer chicken to cutting board and thinly slice.  Transfer to platter with veggies.  Serve with warm tortillas, salsa, sour cream, and cilantro.


Chicken with White BBQ Sauce - serves 8



4 pounds chicken parts; thighs, drumsticks, wings


Freshly ground black pepper

1 recipe White BBQ Sauce (recipe follows)

Parsley leaves, for garnish


1.  Prepare outdoor grill for direct grilling over medium-low heat.


2..  Season chicken all over with 1 % 1/2 teaspoons salt and 1/2 teaspoon black pepper.  Grill chicken, covered, 20 minutes, turning occasionally.


3.  Place 3/4 cup White BBQ Sauce in bowl.  Uncover chicken and generously brush with sauce.  Turn chicken pieces over.  Cook 5 minutes, bushing and turning chicken 2 more times, until chicken is cooked through (internal temperature of 165 degrees F).


4.  Garnish with parsley and serve with remaining sauce.



White BBQ Sauce - makes 1 & 3/4 cups


1 & 1/2 cups mayonnaise

1/4 cup cider vinegar

2 tablespoons prepared horseradish, drained

1 tablespoon lemon juice

3/4 teaspoon sugar

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper.


1.  In a large bowl, whisk together all of the ingredients until smooth.  Refrigerate until ready to use.


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