Grill and Chill Winners and Recipes

Wow the crowd at your cookout with these recipes from the winners of our first Grill & Chill contest.



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Consider this a mini cookout intervention. Starting now, you’re through with serving nothing but boring hot dogs, burgers and beers. The editors of Morris/Essex Health & Life teamed up with New Jersey’s Drew Nieporent, founder of Myriad Restaurant Group (which owns such culinary giants as Tribeca Grill, Centrico and Nobu in New York City) and Cheryl Slocum, contributing food editor at Country Living magazine and author of the food blog itsaboutourfood.com, to pick the three besttasting dishes submitted in our first Grill & Chill recipe contest. These food and drink recipes, born from the backyard barbecues of Morris and Essex counties, will delight guests at your next outdoor soirée.

Karin Sainato

46, Florham Park Stay-at-Home Mom

“Before grilling, rub a paper towel with canola oil on the grates so that the meat doesn’t stick.”

Sainato loves to grill “because people are around when you’re cooking.” And more than anything, she loves to experiment. “My kids are 18 and 15, so for the past couple of years I’ve had a lot more time to learn new cooking techniques,” she explains. For her Jamaican-Me-Crazy Chicken recipe, Sainato researched traditional Jamaican Jerk recipes and came up with a flavorful marinade that incorporates fresh herbs such as cilantro and parsley. Her accompanying drink, called the Abso-LOCO (which stands for “Lime, Orange, Cherry, Oh so good!”), has a real tropical summer feel.

JAMAICAN-ME-CRAZY CHICKEN

TIME: 1 HOUR 15 MINUTES (PLUS AT LEAST 1 HOUR FOR MARINATING). SERVES 8

INGREDIENTS

5 pounds skinless chicken pieces (thighs, legs and
breasts)
2 Scotch Bonnet chilies (or 3 jalapeños and
½ teaspoon cayenne), seeded and chopped
1 bunch cilantro
1 bunch parsley
1 red onion, diced
5 cloves garlic, chopped
2 tablespoons allspice
2 tablespoons soy sauce
1 tablespoon fresh thyme
1 tablespoon fresh ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
¼ teaspoon ground pepper
¼ cup brown sugar
½ cup olive oil
¹⁄³ cup orange juice
½ cup apple cider vinegar
¹⁄8 cup honey
juice and zest of 1 large lemon
juice and zest of 3 limes

PREPARATION

Trim the fat off the chicken. Make shallow scores with a sharp knife on the surface of the meat. Set the chicken aside in a nonreactive bowl. Put all other ingredients in a food processor. Pulse until blended. Pour half of the marinade into the bowl with the chicken and cover (reserve the rest of the marinade for dipping). Place meat in the refrigerator to marinate for at least 1 hour—for best results leave overnight— turning each piece occasionally. Preheat grill on high, reducing to medium-low when you put the chicken on. Grill the chicken with a closed lid for 20 minutes, rotating pieces 90 degrees after 10 minutes. Flip the chicken over and repeat the process. Use a meat thermometer to make sure the chicken has reached an internal temperature of 150 degrees. Remove the chicken, place in a pan and cover with aluminum foil. Let stand for 15 minutes. Serve with plantain chips and the reserved marinade.

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