I have known about Pickapeppa Sauce (you can usually find it in your local grocery store) for awhile now, but the only time I have had the pleasure is when one of my friends wifes has topped cream cheese with it. Now it is delicious that way, served with a few tasty crackers or veggies. But that was it for me and Pickapeppa. When I came across this recipe on Food & Fire, a great blog by the way, I was dying to try it. It looked simple enough, but it took planning. I am not a great planner, more of an impulse cook. However, I am a great bargain shopper. I came across a great deal on chicken thighs a week ago, so I naturally bought them, I took them out and froze them in bags of two and four. Byrd doesn't really like chicken on the bone, well she likes wings, but thats about as far as it goes. She was skeptical this time. I took a pack of four chicken thighs out of the freezer and let them thaw and then marinated them in the Pickapeppa based marinade. I did make a few changes to the original. First I cut the recipe in half since we were only doing 4 thighs. I also added a little crushed red pepper, just because I like a little extra spice every now and then. Food & Fire said to:"Marinate in the refrigerator for at least 2 hours, overnight is better, 48 hours rocks." They were allowed 24 hours, because I just couldn't wait any longer.
I put them on the grill skin side down for 20 minutes, then flipped them and let them cook indirectly for 40 minutes. I did add some apple wood chips for a little of that sweet smoky flavor.
To go with the chicken I made some green beans. I started by rendering a slice of bacon and some red onion, then adding a can of beans.
This was by far the best chicken I have ever cooked. It was just that good. A perfect blend of sweet, tangy, and spicy. We did serve it with a side of the Pickapeppa Sauce, but agreed that it was not needed, the flavor was perfect. Byrd actually said we can have this again this week, maybe she has finally come around to the chicken thighs. I guess it is good that we have 36 left in the freezer.
Annual Trip To Gatlinburg – Part 2
2 days ago