Grilled Chicken Thighs &
The Shade Maker
The Shade Maker
Ingredients
- 1.5 oz Bulleit Bourbon
- 1.5 oz Unsweetened Coconut Milk
- 1 oz Pineapple Juice
- .5 oz Simple Syrup
- .75 oz Fresh Lemon Juice
- 12-14 oz Ice
Instructions
- In a blender combine all ingredients; Blend on high
Grilled Chicken Thighs with Pomegranate Molasses
Ingredients
- 4 Pieces Chicken Thigh
- 4 Tbs Cajun Spice Mix
- 1 Whole Pomegranate (Clean Seeds Out Or Buy Pre-Cleaned)
- 2 Tbs Olive Oil
- 1 Pack Fresh Green Beans
- 1/2 Cup Hazelnuts (For Toasting)
- 1/4 Cup Molasses
- 1/8 Cup Water
- 1 Tsp Salt
- 1/2 Tsp Garlic, Chopped
Instructions
- De-seed Pomegranate
- Preheat Grill
- Season Chicken Thighs with Cajun Spice Mix (both sides)
- Add seasoned Chicken Thighs to grill; Cook for 5-7 minutes on one side on medium high heat, turn chicken and cook for 4-5 minutes
- While Chicken Thighs cook, add Hazelnuts to the non-oiled pan; toast for 2-3 minutes
- While Hazelnuts toast, add Molasses, Water, and 1/2 of the Pomegranate Seeds to a saucepan; bring to a boil and reduce by half (about 5 minutes)
- Remove toasted Hazelnuts from pan and chop. *Chef Jup Tip: use the widest part of your knife the bottom of your palm to push down on 5-6 nuts at a time
- Remove Chicken Thigh from grill when cooked through; set aside to rest
- Add Green Beans to the pan used for hazelnuts, saute with Garlic. Add remaining Pomegranate Seeds and Toasted Hazelnuts; cook for 5-6 minutes
- To plate, place Green Beans on plate, place Chicken Thighs on top, and drizzle with Pomegranate Molasses
