Parker Charcoal

Spicy Chicken Thighs

Wednesday, November 13th, 2013 | All Recipes |

PREP: 30 mins | COOK: 20 mins | READY IN: 60 mins

Ingredients

• 1/4 cup Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground cumin
• 1 1/4 teaspoon coarse salt, kosher or sea salt
• 1/2 teaspoon dried hot red chili flakes, more or less to taste
• 10 to 12 plump bone-in, skin-on chicken thighs (approx. 6 oz. each)

Directions

At least 30 minutes and up to the night before you plan to grill the chicken, combine the mustard, Worcestershire sauce, salt, and chili in a small bowl. Work this mixture into a paste. Coat the chicken skin without tearing the skin. Place the zippered plastic bag and seal. Refrigerate unless you plan to grill the chicken within the next 30 minutes.  (If chilled, let chicken return to room temperature before advancing.)

Fire up the grill and let it reach a medium to high heat. Grill the thighs uncovered for 3-4 minutes, turning to sear all sides. Move the chicken to a medium to low temperature area on the grill, cooking for an additional 12-15 minutes. Be sure to turn every 3 minutes or so. Watch for flare-ups, shifting the thighs away from the flames if needed, thighs are done when skin is brown and crisp and juice runs clear. Serve immediately. Garnish with lime to taste.

Source: America’s Outdoor Cooking Experts, Bill and Cheryl Jamison

Corn on the Grill

Tuesday, October 9th, 2012 | All Recipes, Sides, Veggies |

PREP: 15 mins | COOK: 15 mins | READY IN: 30 mins

Ingredients

• 5 cloves garlic, minced, or more to taste
• 1/2 cup butter
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/2 lime, juiced
• 2 tablespoons hot pepper sauce (such as Tapatio®)
• 6 ears fresh corn

Directions

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish.

Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.

Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.