There’s just one more night before I head off to sunny, inviting, satiating and glorious Greece. Like anyone about to go on vacation, my days are filled with tying up loose ends at work, tidying up around the house and eating what I have left in the fridge.
To those that can look into your fridge and whip up an almost gourmet meal, I tip my hat to you! I’m faced with this challenge this week but I had all the ingredients needed for this simple marinated and grilled chicken dish.
If you take a look around the plate…..we have three flavours everyone should consider when prepping a dish.
The chicken represents heat. I don’t mean by blow your head off heat but heat as in some spice. Next up is what I call an accordion potato, which represents the savoury part of the plate.
I throughly washed a whole potato and then cut the spud downwards but entirely to the bottom, thus keeping the potato in tact. I melted some butter, poured it over the potato (ensuring butter got into each crevice) and then seasoned it well with a Montreal Steak Spice mixture. Wrap her in a foil blanket at 425F for 30-40 minutes and you have a delish spud with a neat presentation.
Finally, there’s a corn on the cob. If you’ve had corn here in the Americas, you know how naturally sweet the corn is here. This corn represents the sweet side of the plate.
I simply soaked the corn (with it’s husk on) in water for a few hours and then I grill for a few minutes side, rotating the corn to grill evenly. No butter, seasonings or spices…just the natural sweetness of the corn.
Don’t worry, here’s the chicken recipe…it’s quick marinade, it’s easy and it’s delicious.
The marinade makes use of some Mexican ingredients and I think my blogging amigo Ben of What’s Cooking would very much approve.
Tequila….Jalapeno, citrus, cilantro. Break out the Mariachi band…we’re having Mexican tonight!
Tequila Chicken
1 1/2 lbs. of chicken drums
2 good shots of Tequila
2 Jalapeno peppers, seeded & minced
2 Tbsp. grated fresh ginger
juice of 1 lemon (or lime)
1/4 cup of honey
a few good splashes of hot sauce
1 heaping tsp. of ground cumin
1/4 cup chopped fresh cilantro
1/3 cup vegetable oil
sea salt
- Rinse the chicken thoroughly and pat-dry.
- Add all your marinade ingredients into a zip-lock bag and before you add the chicken, taste to make any adjustments to your marinade and reserve about 1/3 of it for basting later.
- Add your chicken, seal and squish the contents so that the marinade coats all the chicken drums. Place in your fridge for at least 4 hours.
- Bring your chicken back to room temperature and pre-heat your grill to a medium heat. Season your chicken with salt & place your drumsticks on the grill for about 10 minutes a side or until crispy. Don’t forget to brush some reserved marinade on the chicken while grilling.
- Serve immediately with your favourite summer side dishes.
66 Responses
Peter, you should warn us that this should be consumed moderately :-) yummy looking as always
Ooh! I love that potato done like that. I would never have thought of putting a spice mix on a jacket potato or slicing it. Another new thing for me to try!
The chicken looks Tequila-tastic too!
Have a great holiday Peter – will miss ya!
Great all round meal Peter. The potato looks amazing… a great idea…bring on the Mexican chicken! .Ole!
Boy oh boy, that looks terribly scrumptious! I particularly like the crispy potato! I’ve already eaten, but you’ve made me hungry again…
Cheers,
Rosa
Boy oh boy, that looks terribly scrumptious! I particularly like the crispy potato! I’ve already eaten, but you’ve made me hungry again…
Cheers,
Rosa
Boy oh boy, that looks terribly scrumptious! I particularly like the crispy potato! I’ve already eaten, but you’ve made me hungry again…
Cheers,
Rosa
Boy oh boy, that looks terribly scrumptious! I particularly like the crispy potato! I’ve already eaten, but you’ve made me hungry again…
Cheers,
Rosa
Boy oh boy, that looks terribly scrumptious! I particularly like the crispy potato! I’ve already eaten, but you’ve made me hungry again…
Cheers,
Rosa
Boy oh boy, that looks terribly scrumptious! I particularly like the crispy potato! I’ve already eaten, but you’ve made me hungry again…
Cheers,
Rosa
Boy oh boy, that looks terribly scrumptious! I particularly like the crispy potato! I’ve already eaten, but you’ve made me hungry again…
Cheers,
Rosa
Boy oh boy, that looks terribly scrumptious! I particularly like the crispy potato! I’ve already eaten, but you’ve made me hungry again…
Cheers,
Rosa
Oh yes! I would like to sink my teeth into this meal.
I think that liquor tends to make all sorts of meat tender, I really like using it. I usually use red wine or beer for slow cooked beef, and it works wonderfully.
I love the idea of adding tequila to chicken, Pete, and the side dishes you chose are absolutely perfect!
YUM YUM YUM! I am loving all the summer style food on the blog scene at the moment! :)
I love the idea of the tequila on the chicken – I do…but I think something’s gotta give or you’ve gotta cook it on a lower temp. For me, too many burnt parts – probably due to the sugars – but I’d definitely try this – maybe on a cut of meat that cooks quicker.
-DTW
http://www.everydaycookin.blogspot.com
That potato rocks.
Have a great trip, can’t even imagine the onslaught of ideas and recipes when you return…
kalo taxidi!
You are so right my friend. I do approve of it and celebrate it. Who wouldn’t love a spicy tequila marinated drumstick?
Have a wonderful trip and bring back something pretty :)
I want that potato now! Have a fantastic trip, take lots of photos to share!
The potato looks like a perfect way to rev up a plain old baked potato and make it into something elegant enough for company. YUM!
Peter how ever this a absolutely tasty and yummy recipe (never try with tequila but I think is good) Peter I will miss you a lot !!!!!!(who make me laugh dear????) but I really whish you a lovely and nice holidays in the beautiful Greece, we will wait for you! xxxxGloria
Excellent recipe, Peter. We use habaneros for ours; we like our spice :)
Have a great trip!
Lovely final meal before your trip. Have a wonderful time, and we will all look forward to any vacation photos you may post (also known as “send us an e-postcard, please!”) Safe passage!
Salamat Dhanngit, I’ll post a warning sign next time!
Jan, the spud is cool, aint it?
Pete, I’m gonna play around with this potato method, OLE!
Rosa, what’s a little snack?
Meeta, you’re butter chicken in september!
Patricia, booze does wonderous things to food.
Donal, lots of grillin’ around here.
Darius, that’s caramelization, not burnt at all…kinda like blackened chicken.
Thanks Andrew…the spud stands out eh?
Thanks Maria!
Ben, after I made this, I knew this would speak to you!
Kat, give it a go…it’s easy!
Prudy, yeah…dinner guests would like this spud.
Gloria, thank you as always…you always have the kindest comments…see you next month.
Dee, that’s spicy…WOW!
Marjie, I’ll squeeze in 1 more post 2morrow…my lil’ bon voyage.
I’m in love with that potato! I’ve said a lot of things on blogs, but I don’t think I’ve ever said that :)
Enjoy your trip!!
BBQ chicken is the best! And you did it with tequilla? Dang, your BBQ chicken looks like the bestest!
Have a wonderful trip, Peter, and bring back lots of goodstuff!
The chicken looks great: I just love the look of grilled chicken. The potato is something else: wow. It’s the showstopper here.
Do I hear Guantanamera playing in the background?
I like how the potato is feminine.
Bon voyage, Peter.
Looks great Peter!
I am expecting lots and lots of pictures to make me incredibly jealous!!! Have a great time my friend!
Peter – the marinade sounds great! I am so envious of your vacation!
Your chicken looks so crusty and, well, grilled! That is summer chicken to perfection. And I totally know what you mean about not being able to whip up a gourmet meal from an empty fridge – that requires a degree of creativity and skill that I just haven’t mastered yet. Have a fabulous vacation!
Love to marinate chicken in tequila and lime! I do it all the time. It is the best flavor for Mexican chicken or fajitas.
I like the potato presentation!
Sharon, the spud is a mighty tasty thing.
Lina, thanks…Im going to use tequila more often.
Js, thanks…I’ll be back fresh and inspired by new foods and memories.
Lori Lynn, fem potato…how so? lol
Judy, lots of pics, memories…you’ll see!
Pam, I’m all giddy with excitement.
Neen, summer time blues, almost on vacation, empty fridge…this is what i came up with.
Nicole, isn’t it great? Yeah, the spud seems to have gotten some attention.
Suavecito Compadre!!!!
Have a great time in Greece, enjoy the summer, the holidays, the heat, the sweat, the Greek girls, the Greek restaurants, the sun, the Beautiful Beaches….
Wanna have a little drink before you go? Come over my place and celebrate with me :D
LOL at the ‘aint it’ comment earlier – Are you taking the ‘P’ or WHAT? LOL – whatever I can take a joke so I don’t mind at all!! Enjoy your hols x
I like how the potato is a girl. ;D Teehee.
You know how to grab the attention with a good post title..! Love the idea of this. Hope you and your vacation-excitement can make it through the next 24 hours until you’re in sunny Greece.
You are always an inspiration! Lovely meal. I must try that potato, and soon. Have a wonderful and safe trip Peter. We will miss you.
Thanks for the recipe, Peter…
It all looks so good.
Enjoy your trip!
This look so wonderful especially the charr part :) I am going to do this in my next BBQ but I have to go and get the tequila first. Thanks for sharing.
i’m so jealous that you’re leaving for the mutha land soon! have a blast. great idea w/ the potato.
Kalo Taxidi, Peter! I know you’ll have a wonderful time – can’t wait to get there myself. I was just reading an accordian potato recipe on another site and wondering what it would look like when cooked — and now I know! Looks like a yummy dinner. What are your parents going to do for food when you are gone??? ;-)
Tequila Chicken, you’re getting fancy Peter. Everything on the plate looks so yummy.
This looks like a great meal of fridge leftovers! I totally sanction it! I hope you have a wonderful trip! Can’t wait to hear about Greece on the blog!
That corn looks totally heavenly! Love the tequila in the marinade too – yum. Enjoy Greece! Can’t wait to see pics!
Great looking chicken marinade there, Peter. I just love citrus and tequila. Mmm. Have a greeat time in Greece!
What are you doing cooking this feast? You should be packing. ;) Have a splendid time, Peter.
You did pretty well for just scrounging something up. :) Have a great time in Greece! Bring me back something shiny. :)
Have a great time in Greece! The chicken looks really tasty!
“Wrap her in a foil blanket…” lol2
Have fun on your vacay! Can’t wait to hear about it. Just sit back, relax, and have some fun.
The dinner sound great. That’s such an interesting way to fix potatoes!
Peter, Have a wonderful, exciting, memorable trip! Please take lots of photos so folks like me can visit Greece vicariously! Looking forward to hearing about your trip, as well as all the wonderful goodies you can teach us to make! Have fun!
PS: This meal looks wonderful. Tequila chicken make with jalepeno peppers and honey paired with naked corn on the cob sounds terrific. And those accordion potatoes seasoned with Montreal Steak Spice … I feel faint! YUM!
Have a fabulous trip Peter – bring back lots of good pictures and stories. Somehow I suspect you’ll have a laptop with you.
The chicken and corn is really ooo la la to ome.
i am intriqued! i love chicken anything but this is totally new! can chicken tequila be my p*rn star name? (i was told to select favorite food + favorite drink lol)
i love every aspect of this, including the notion of having your very own mariachi band playing in the background. :)
Tequila and chicken? I’m in!
Tequila – holy moley, I need some of that chicken.
That looks like the perfect summer meal. I’ll bring the cervecas.
Oh dang, you made hasselback taters.
I am very intrigued by the potatoe. I will definitely try that this winter.
Have you done the potatoe that way with any other spices?
I am SO bookmarking this chicken recipe. Double yum. And the potatoes are a dead ringer for my hasselback potatoes that I posted last year:
http://cooksister.typepad.com/cook_sister/2007/02/hasselback_pota_1.html
Great minds think alike!
I’m recently hooked on the idea of using alcoholic beverages on food (I know, I’m slow :P) Your post have convinced me to add tequila to my shopping list :D
Love the potato idea – just picked up some at the farmer’s market and will definately giving these a try.
Looks great as usual, I especially like the potato:-)
X M
great post… i love everything!!! they all look so finger-licking good… :)
I’ve been browsing through your blog and I must say you have some awesome dishes. I love the potato idea! So simple yet adds a lot to the plate. I’m bookmarking this one!