Well this week's weather has been awesome! We finally broke out of winter here in Charlotte, NC—at least for a few days. But it was enough to throw on some shorts and motivate me to do some slow cooking on the grill. I went with this jerk chicken recipe using, some drums and thighs to be sure it was falling-off-the-bone when it was all said and done. I cooked them super-slow for almost and hour on a low temp charcoal Weber Grill (the best!) to allow for plenty of beer drink'n time. They could not have turned out better, and with the onset of a cold, rainy weekend it just might get me through until the next warm weather stent. This is a great grill recipe—even if it is a little early.
- 4 Chicken drumsticks
- 4 Chicken thighs
- 2 fresh corn cobs, husks and silks removed
- 6 tbsp butter, melted
- fresh cilantro or parsley sprigs for garnish
- 2 tsp onion powder
- 2 tsp paprika
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp ground black pepper
- 1/2 tsp cumin
- Preheat barbecue/grill with all the coals to one side.
- Using a sharp knife, make 2-3 diagonal slashes in the chicken drumsticks and thighs, then place them in a large dish.
- Cut the corn cobs into thick slices and set in a separate bowl.
- Mix all the ingredients for the spice mix together in a small bowl.
- Brush the chicken and corn with the melted butter and sprinkle with the mix. Toss well to coat.
- Cook the chicken on the cool side of the grill with the lid closed for 15 minutes. Slowly move the chicken closer to the heated section of the grill while increasing grill temperature for anther 5-10 minutes. Add the corn to the hot side of the grill being careful not to burn, and turning often for 5- 7 minutes. Blacken everything slightly and serve immediately with cilantro/parsley as garnish.