Bahamian Grilled Chicken

Summer is finally here, and what better way to welcome the warm weather than to get outside and fire up the grill? In the first of two Caribbean recipes, I share a recipe for Bahamian Grilled Chicken adapted from a recipe I found in “The Barbecue! Bible” by Steven Raichlen.

Ingredients

4 skinless chicken breasts
1 cup fresh lime juice
1 small onion, sliced
2 cloves garlic, minced
1/2 to 2 hot chiles, sliced
2 teaspoons fresh thyme 1 or 1 teaspoon dried
2 tablespoons canola oil
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper

Grilled Marinated Vegetables

Ingredients

1/4 cup olive oil
1/4 cup balsamic vinegar
3 cloves garlic, minced
2 teaspoons fresh rosemary, minced
1 teaspoon fresh basil, minced
2 teaspoons lemon peel
salt and pepper, to taste
Various vegetables, possible choices are sliced mushrooms and red onion, corn on the cob, squash, zucchini and endives

Directions

1. Combine the marinaded ingredients in a blender and blend until smooth.
2. Mix the marinade and vegetables in a bowl and marinade for 15 minutes.
3. After marinading empty the vegetables into the grill basket.
4. Cook over high heat for 15-20 minutes.

Beer Can Chicken

This is a simple recipe that combines two of my favorite things, beer and grilled food.

Ingredients

Large whole chicken (4 - 5 pounds)
3 - 4 tablespoons of rub
12oz can of beer

Grilled Corn

Directions

1. Soak the corn, with husks on, in water for at least 10 minutes
2. Grill the corn over high indirect heat for 30 minutes, or until tender
3. Peel back the husk and either use as a way to hold the corn while eating, or discard
4. Serve with plenty of melted butter!

Herbes de Provence

Ingredients

3 tbsps dried rosemary
3 bay leaves
3 tbsps dried basil
3 tbsps dried marjoram
3 tbsps dried summer savory
3 tbsps dried oregano
2 tbsps dried thyme
1 tspn fennel seeds
1 tspn dried lavender
1 tspn freshly ground white pepper
1 tspn ground coriander

Directions

1. Crumble the rosemary and bay leaves into a small bowl
2. Mix in the remaining ingredients
3. Store in an airtight jar away from heat and light up to 6 months

Grilled Lamb With Herbes de Provence

When I am grilling with good, flavorful meat I like to use recipes that don’t mask the natural flavor of the meat itself, this is definitely one of those recipes. It’s also great if you don’t have the time for a long marinade, just marinate the meat while you are waiting for your grill to heat up.

Ingredients

12 lamb chops
2 lemons
1/4 cup extra-virgin olive oil
Salt & pepper to taste
3 tbsps Herbes de Provence

Directions

1. Mix the oil with the juice of one lemon
2. Brush the mixture onto the lamb