Piri Pira Chicken, Roasted Corn Salad and Ribs with Bourbon BBQ Sauce

nice dog

I have been getting so much crap lately about how this is a FOOD blog and there are few recipes on here..what a crowd!!   So here a some prefect holiday grilled food recipes!! Enjoy

For the Piri Piri Chicken:

8 boneless, chicken parts of your choice (I like breasts some like thighs)

4 Fresno chilies or 2 long hot chili peppers, seeded and chopped

2 to 3 cloves garlic, grated or pasted

1 shallot, chopped

2 inches ginger root, peeled and grated

Juice of 2 limes

1 tablespoon ground coriander, a scant palmful

1 tablespoon sweet paprika, a scant palmful

1/2 tablespoon ground cumin, half a palmful

Olive Oil, for liberal drizzling

For the Grilled Corn Salad:

4 ears corn on the cob, husks and silk removed

1 small red onion, finely chopped

1 clove garlic, grated

2 teaspoons hot sauce

Juice of 2 limes

Salt and pepper

1 tablespoon of honey

Olive Oil

1 fresno chili pepper, seeded and finely chopped

1/2 pound baby spinach, coarsely chopped

1/2 cup sliced blanched almonds, lightly toasted

Place chicken in a shallow dish. In a food processor, process peppers, grated garlic, shallot, ginger, lime juice, coriander, paprika and cumin into a paste (or in my case..chop very finely).

Score chicken with shallow slashes and rub with paste. Season with salt and pepper, and drizzle with oil. Marinate a minimum of 1 hour and up to 4.

Preheat grill or grill pan over medium-high heat. Make sure the grill is well cleaned and the grates thoroughly oiled. Grill chicken thighs, about 6-7 minutes on each side, or until cooked through. 

For the Grilled Corn Salad:

   Preheat grill or grill pan to medium.

Place corn on the grill and grill, rotating every 2-3 minutes to evenly marked all over. Remove and cool slightly. With a paring knife, cut the kernels from the cob and reserve.

While the corn is cooling, in a bowl, combine the red onion, fresno chili pepper, garlic, lime juice, salt and pepper, and let sit a couple of minutes. Whisk in the honey, hot sauce and the oil.

Add grilled corn kernels, spinach and toss to combine garnish with toasted almonds.



DO YOU LIKE RIBS?

here is an awesome recipe:

2 racks baby back ribs

For the Bourbon Barbecue Sauce:

2 shots of good quality bourbon

1 cup ketchup

2 large cloves garlic, finely chopped

2 tablespoons dark brown sugar

2 tablespoons dark amber maple syrup

2 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

Coarse black pepper

Preparation

Bring a large pot of water up to a bubble, add ribs water and reduce to a simmer. Cook for about 25 minutes.

Remove ribs and grill on a grill pan or outdoor grill. Every couple of minutes slather with barbecue sauce and continue grilling until ribs are tender, about 15 minutes.

For the Bourbon Barbecue Sauce:
Combine all ingredients in a medium saucepot and bring to a low bubble. Simmer gently and reduce for 20 minutes.