Three Citrus Chicken Breast with Compound Butter

Prepare compound butter: Using a microplane grate zest off grapefruit, lemon and oranges. Add to a mixing bowl with butter, minced shallot, Fresno chile, chives, 1 teaspoon salt and sprinkle with freshly ground black pepper. Mix together well and set aside. Marinate chicken: Slice citrus into 1/4-inch slices and add to a large baking dish

See Full Recipe

Grilled Chicken Negro Mole

Prepare Mole Negro: In a large saute pan over medium heat, toast the chilies on both sides until they soften and become fragrant, for 20 to 30 seconds, being careful not to scorch them. Add 1 cup of hot water just to cover and set aside to reconstitute for 30 minutes. Add the chilies and

See Full Recipe

Brazilian Bacon-Wrapped Chicken Thighs with Peri Peri Sauce

Makes: 6 servings Time: 2 hours 30 minutes You’ll Need: Grill, Food Processor or Blender, Toothpicks Prep-Ahead Tip: Brine and wrap the chicken thighs the night before. Transport in an airtight container in an iced cooler to the tailgate. Make the peri peri a day in advance, which allows the flavors to meld together nicely. To

See Full Recipe

Grilled Sausage Kebabs Three Ways

Makes: 12 Kebabs Time: 45 minutes You’ll Need: Grill, heavy skewers (either thick bamboo or metal skewers) Prep-Ahead Tip: Make the condiments up to 3 days in advance and store in the refrigerator, then simply take an iced cooler to the tailgate. Thread the kebabs the night before or morning of and transport in an airtight container in the

See Full Recipe

Crispy Cornflake Crusted Chicken Sliders

Preheat deep cast iron skillet with canola oil to 350 degrees F. Take the cabbage, remove the bruised outer leaves, cut the cabbage in half through the core to the top, separate the halves, remove the core with a V cut. Take the core cabbage half, lay down flat and slice finely with a chef’s

See Full Recipe