Fire It Up - Andrew Schloss [99]
INGREDIENTS:
2 onions, sliced ½ inch thick
1½ pounds boneless, skinless chicken thighs, washed and patted dry
3 tablespoons canola oil
3 tablespoons Smokin’ Rub
2 garlic cloves, minced
2 tablespoons dried epazote, or ¼ cup fresh epazote, finely chopped
One 14.5-ounce can crushed fire-roasted tomatoes
2 cups chicken broth
One 15.5-ounce can cannellini beans, rinsed and drained
2 tablespoons chopped fresh cilantro
Kosher salt and ground black pepper
DIRECTIONS:
Light a grill for direct medium-high heat, about 400°F.
Coat the onion and chicken with 2 tablespoons of the oil and season the chicken with 2 tablespoons of the rub.
Brush the grill grate and coat with oil. Put the onions and chicken on the grill and cook until browned on both sides, the onions are tender, and the chicken is resilient to the touch, 4 to 5 minutes per side for the chicken, and 5 to 6 minutes per side for the onions. Transfer to a cutting board. Cut the onions into ¼-inch pieces and the chicken into ½-inch pieces.
Put a heavy saucepan on the grill or on a burner turned to medium-high. Add the remaining oil and heat briefly. Add the onion and garlic and sauté until aromatic, about 1 minute. Add the epazote, the remaining tablespoon rub, and the chicken, and stir to coat. Add the tomatoes and chicken broth and heat to boiling.
Meanwhile, mash ½ cup of the beans with a fork in a small bowl. Add the whole beans and mashed beans to the pan and simmer until the chili is thickened and the flavors have blended, about 10 minutes. Stir in the cilantro and adjust the seasoning with salt and pepper.
CHICKEN WINGS
Teriyaki Star Anise Chicken Drumettes
MAKES 6 SERVINGS
In Japan, teriyaki refers to a sweet, soy sauce–based glaze that is brushed on grilled food in the final stages of cooking. Teri literally means “gloss” or “luster,” which builds up on grilled (yaki) ingredients when they are basted with a sweet sauce. The unfortunate habit of marinating ingredients in teriyaki sauce has created an epidemic of soy-saturated skewers burnt to a crisp from too much sugar coming in contact with fire. In this recipe, we infuse the chicken with moisture and flavor via brining and then add the glaze during the last half of grilling. Star anise, which flavors the brine, is the dried slice of a small, star-shaped fruit that tastes similar to anise seed. It is available in most supermarkets in the spice section, and can be ordered online.
INGREDIENTS:
3 pounds chicken drumettes (wing drumsticks; about 24), washed and patted dry
2 cups Orange-Anise Brine
⅔ cup Sweet Soy Glaze
DIRECTIONS:
Put the wings in a 1-gallon zipper-lock bag. Add 1½ cups of the brine, press the air out of the bag, and seal. Refrigerate for 2 to 8 hours. Remove the wings from the refrigerator about 20 minutes before grilling.
Mix the remaining ½ cup brine with the glaze and refrigerate.
Light a grill for direct medium heat, about 350°F.
Brush the grill grate and coat with oil. Put the wings on the grill and cook until well browned all over and no longer pink in the center near the bones, 10 to 12 minutes per side, turning every 5 minutes and basting with sauce before the last two turns. Serve immediately.
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KEEP IT SIMPLE:
Substitute bottled teriyaki sauce for the sweet soy glaze.
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CHICKEN LIVERS
Chicken Livers on Rosemary Branches with Balsamic Chocolate Drizzle
MAKES 4 SERVINGS
We know that liver is not the most popular chicken part, and rightly so. It’s a strong, acquired taste. But if you have any sense of culinary adventure, this is a recipe for you. Livers have very little fiber and