The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Chicken

Tue Jul 15, 2014

Moroccan Chicken Brouchettes

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Continuing on the Moroccan road I'm treading this month, I was looking for short cut to bring me another North African dish without the amount of work I had to put in for merguez or the resulting sandwiches. That path led me to these chicken brochettes (otherwise known as skewers). Just about every culture has their own variation of meat on a stick, and I can attest that these little cubes of marinated chicken just went to further prove why that tradition is one that will never die.

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Tue Jun 10, 2014

Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce

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Bacon-wrapped Chicken Skewers

Although not one of my top foods, skewers do tend to be one of my favorite things to do at the Meatwave. They're an awesome party food and especially apt for the medium-sized get togethers I frequently host. For one, the small cubes of meat on a stick cook fast and are easy to manage, shortening my time by the grill and increasing my ability to socialize. Second, I can prepare them ahead of time, so it's just grab and go from the fridge when guests are here. Third, I can grill up a variety of different skewers at once as opposed to the singular focus on one recipe at a time that's required for more complicated dishes. Finally, the ease of eating meat on a stick makes skewers just a better experience for all involved.

For all the pluses, there are an equal amount of minuses like they tend to put more limits on creativity, they require a more watchful eye to ensure they don't overcook, and all too often are just comparatively dull compared to other backyard staples like burgers and ribs.

So I'm left balancing my desire to make skewers, but continuing the tradition of delivering only the best to my guests, and that's where these bacon-wrapped chicken skewers with pineapple and teriyaki sauce really hit the mark.

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Tue May 13, 2014

Sweet and Spicy Grilled Chicken Sandwiches

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Sweet and Spicy Chicken Sandwiches

The world seems to love skinless, boneless chicken breasts. The world is against me. Why choose fatless, flavorless breasts when you can have juicy and flavorful thighs? That's my thinking, and so it was with a little dismay that I watched Pitmaster Chris Lilly grill up some chicken breasts for lunch while Kingsford hosted me at the Decatur Riverfest a couple years ago. I found relief that brisket and ribs were on the menu too and a satisfying meal was still to be had, but Chris is quite the cook, so I figured I should at least give those chicken sandwiches a try, no matter my misgivings.

Damn, those sandwiches were hella good.

The actual chicken meat still proved my point on the lack of flavor of chicken breasts, but Chris had built such a great array of seasonings and extras that the sandwich on the whole was incredible. So I was all too pleased when the recipe was provided to me and I had a chance to make these sweet and spicy grilled chicken sandwiches at home.

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Thu May 1, 2014

10 Grilling Recipes for Cinco de Mayo

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10 Cinco de Mayo Recipes

It's no secret that I have a strong affinity for Mexican and Tex-Mex cuisine. Having grown up in a wasteland of mediocre to bad Mexican restaurants, it wasn't until my (now) wife brought me down to her home state of Texas for the first time that I realized how incredible Mexican food really is. The flavors often invoke a freshness and brightness that pairs with spicy and fruity peppers that combine into plates that are as exhilarating as they are beautiful. Alongside barbecue, Mexican, and its cross-border incarnations, have become the backbone of what I cook at home, and so over the years, it only makes sense that I've collected a slew of really great Mexican grilling recipes on the blog. It's more than enough to put together an excellent spread for Cinco de Mayo (or any party for that matter).

See the Cinco de Mayo recipe line-up >>

Tue Mar 11, 2014

Chicken and Sausage Jambalaya

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Chicken and Sausage Jambalaya

I've been undergoing a bit of liberation at the grill lately. First, a slow simmered pot of tomato sauce with grilled Italian meats turned into a excellent Sunday gravy. Second, taking a dry approach with racks of spares, but swapping the standard barbecue rub for Cajun seasoning, produced some incredibly different and tasty bones. Being a man of tradition, both were decidedly non-traditional takes to grilling and smoking that were outside the realm of the type of recipes I tend to tackle. Liking those results, and keeping the experimentation going, I combined the idea of a grilled sauce or stew with Cajun cooking, and out came this grilled chicken and sausage jambalaya.

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