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When working with a grill, who better to offer guidance than Chef Tony Maws, one of Boston’s leading chefs and a competitor on “Chopped Grill Masters” (2016). Yankee magazine stopped […]
Yield: 4 servings
5 tablespoons New Mexican red chile powder (paprika can be substituted if necessary)
1 tablespoon ground coriander seed
1 tablespoon ground cumin seed
2 teaspoons ground black Tellicherry pepper
1/4 teaspoon ginger powder
1/2 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon Mexican oregano*
1 teaspoon dried thyme
1/4 cup soy sauce
1/4 cup water
1 cup vegetable or canola oil
2 pounds boneless chicken thighs
Kosher salt
*We recommend Mexican oregano for its citrus and licorice undertones but Italian oregano can be used in a pinch.
Mix all spices and herbs together in a bowl. Whisk in soy sauce and water. Slowly drizzle in oil, whisking vigorously so the paste does not separate or break.
Cut chicken thighs into 1 to 1 ½ inch pieces.
Mix some rub and chicken together in a bowl, enough to thoroughly coat all the pieces. Reserve any extra rub for your next meal (works great on steak, pork, fish, etc.!) If using 6 inch skewers, put approximately 5 pieces of chicken on each skewer.
Season with salt to taste.
Grill on high heat until chicken’s internal temperature reaches 150 degrees Fahrenheit (we turned the dial to 8 on our Kenyon® grill).
4 cups grated daikon (or julienned on a mandolin), either white, green, purple, or a combination
1 cup grated carrot
1/2 cup cilantro, roughly chopped
2 tablespoons lime juice
1/4 cup extra virgin olive oil
Kosher salt
Mix first five ingredients together in a mixing bowl. Season with salt to taste.
Pictured Above: The Kenyon City Grill. It’s the ideal grill for city dwellers with restrictions against using charcoal and propane on their decks, and for those homeowners with small spaces for a grill. The City Grill is very easy to clean. Simply remove the grate and wash by hand or in the dishwasher.