On Fire

Grilling The Dream!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Crank up the grill... we're on fire, burning it up!  The dog days of summer are almost behind us, so now it's time to hone in on those grilling skills. 

Today we're serving up some "Spatchcock Chicken", a smokin' margarita and some tunes to help get your fired up. 

Feel the heat... The Pots Are On!

The Plate... 

Spatchcock Chicken / Poblano Chili Sauce

Ha... you said "Spatchcock".  Ok, get your mind out of the gutter. Spatchcock refers to removing the backbone of a whole chicken so you can "butterfly" the bird. That means it cooks faster and more evenly than a whole bird. This makes it more juicy with a golden crust. Then we will finish it off with a little Poblano cream sauce. 

Yummers!

What you need... 

1 whole chicken (about 3-4 lbs)
a splash of white wine
1 tbsp of olive oil

The Rub-
1 tbsp paprika 
salt and pepper
1 tbsp cayenne pepper
1 tsp thyme
1 tsp oregano
1 tsp chili powder

Poblano Chili Sauce-
2 Poblanos
1/2 cup greek yogurt
juice one lime
salt and pepper

What you do...

Get the chicken out of the fridge and let it sit out on the counter to get the chill off.

Combine the dry rub ingredients together.

Heat your grill to medium 350-400 degrees.

Place the chicken "breast-side" down on a cutting board. Using a heavy-duty knife, cut out the backbone by cutting from the neck all the way down to the tail on each side of the bone.

Remove and discard the backbone. 

Now press down on the chicken to flatten it our completely. 

Pour the white wine all over the inside of the bird and sprinkle a little rub all over.

Flip the bird over and brush with the olive oil the sprinkle on more rub.

Put the chicken on the grill and cook indirect for about 45 minutes until the the internal temp reaches 150 degrees in the breast and 170 in the thigh.

Take it off the grill and let it rest for about 10 minutes, then carve away. 

Serve with a little Poblano sauce. 

Poblano sauce-

Roast Poblanos on the grill until blackened. 

Then take off and put in a resealable plastic bag for about 10 minutes.

Peel the blackened skin off and put in a blender.

Add the yogurt, lime juice and a little salt and pepper.

Give it a whirl and serve over the chicken. 

The Playlist... 

On Fire

                 The "Playlist" runs on Spotify- Click on the link to listen to One Fire

The Bar... 

Grilled Citrus Margarita

Smoky Goodness

What you need... 

8 limes, 5 lemons & 4 oranges

1 cup superfine sugar, plus a little extra for rimming glasses

About a cup of tequila

What you do...

Preheat your grill to medium-high.

Slice a lime and lemon into wheels then set aside.

Cut the oranges and the rest of the lemons and limes in half.

Pour the sugar in a bowl or dish.

Dip the cut side of each fruit in the sugar to coat.

Grill the sugar side down on the grill just enough to get charred. 

When they are cool enough to handle use a juicer (or a fork) to juice the grilled citrus.

You should get about 2 cups of juice.

Stir in about 1/2 cup of the sugar into the juice and add the tequila.

Stir it up and refrigerate until chilled.

Pour the mixture into a large pitcher of ice and add the sliced citrus rounds.

Rim glasses with sugar and serve over ice.

Next Time Take It Easy On The Hot Sauce!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!