Salt and Vinegar Wings

INGREDIENTS:

3 pounds/1.4 kg chicken wings
2 cups/475 mL distilled vinegar
1/4 cup/60 mL olive oil
3 tablespoon/45 mL sea salt
1 tablespoon/15 mL chili powder
2 teaspoons/10 mL black pepper
2 teaspoons/10 mL garlic powder

PREPARATION:

1. Combine marinade ingredients.  Place wings into resealable plastic bag(s) and pour marinade over top.  Make sure all wings are immersed.  Seal bag and allow to marinate in refrigerator for 1-2 hours.

2. Prepare charcoal grill.  Place wings onto grill and cook for two hours at 250 degrees F. (120 degrees C.)  Turn occasionally during cooking process.  Once wings are golden brown and have a nice crispness to them, remove from heat and serve with your favorite dipping sauce.

How to Grill Juicy Boneless Skinless Chicken Breasts

INGREDIENTS:

Brine:
4 cups water
1/4 cup kosher salt (or 3 Tbsp table salt)

Chicken:
1 1/2 to 2 pounds boneless skinless chicken breasts
3 Tbsp olive oil (plus more olive oil for the grill)
1 1/2 teaspoons paprika

Method:

1. Brine the chicken breast: Use a whisk to dissolve the salt in the water in a large bowl. Add the chicken breasts to the brine. Put in refrigerator and chill for 30 minutes to 1 hour.

2. Prepare your grill: Arrange your grill so that one side is for high direct heat, and the other side is cooler.
Alternatively, you can use a grill pan, heat on medium high heat.

3. Coat chicken with oil and paprika: Remove chicken breasts from brine and pat dry. Coat with olive oil, and sprinkle evenly with paprika.

4. Grill the chicken breasts: Brush some olive oil on the grill grates. Place chicken breasts on the hot side of the grill (or on the grill pan). Let grill without moving, until the chicken pieces start getting some grill marks (you can lift up one to check).
When the chicken pieces have browned on one side, turn them over, and move them to the cooler side of the grill. Cover, and let finish cooking.
Remove chicken from grill when the internal temperature of the chicken reaches 150°F.

5. Let the chicken breasts rest: Cover the breasts with foil to rest. The chicken will continue to cook in its residual heat while it rests. Let it rest 5 to 10 minutes before cutting into it.

Grilled Steak with Sriracha Caramelized Onions

Ingredients:

1 tablespoon avocado oil
2 medium yellow onions, sliced
1 tablespoon sriracha
1 1/2 - 1 3/4 pound flat iron steak
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon coarse ground black pepper

Instructions:

1. Heat avocado oil in a skillet over medium heat. Cook onions over medium heat. 

2. While onions are cooking. Heat a grill to medium high heat.

3. Season both sides of the steak with salt, garlic and cracked pepper.

4. Place steak on preheated grill and cook 4 - 5 minutes per side for medium-rare. Cover and let rest for 10 minutes. 

5. When the onions soften, turn golden and start to caramelize, about 15 minutes, stir in sriracha. Stir well to coat the onions in the sriracha. Continue cooking for 5 more minutes.

6. After steak has rested, slice against the grain and spoon onions over the top.

Paprika Chicken with Chickpeas

Ingredients:

2 Tbsp smoked paprika
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground oregano
2 lbs chicken thighs (we used bone-in, skin-on), trimmed of excess fat
1 medium onion, thinly sliced
1 14-ounce can chickpeas, drained
2 Tbsp olive oil
1 teaspoon lemon zest
1 Tbsp lemon juice
1/4 cup chopped fresh cilantro or parsley

METHOD:

1 Coat chicken with spices: Stir together the smoked paprika, salt, garlic powder, pepper, and ground oregano in a large bowl. Place the chicken thighs in the bowl and toss to coat completely with the spices.
You can do this several hours ahead, or right before cooking. Your choice. The longer the chicken sits in the rub, the more the flavors will permeate.

2 Preheat oven to 350°F.

3 Layer a casserole dish with sliced onions: Place the thinly sliced onions in the bottom of a casserole dish large enough to hold the chicken pieces with room in between.
Toss with about 1 teaspoon of the olive oil and spread out in an even layer at the bottom of the dish.

4 Add chickpeas, lemon, oil to chicken: Add drained chickpeas, lemon zest, lemon juice, and remaining olive oil (2 Tbsp minus 1 teaspoon) to the bowl with the chicken and spices.
Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well.

5 Arrange chicken and chickpeas over onion slices: Arrange chicken pieces, skin-side up, on top of the sliced onions in the casserole dish. Arrange the chickpeas between the chicken pieces.

6 Bake: Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F and the top is lightly browned.

Sprinkle with chopped fresh cilantro or parsley. Add more salt and pepper to taste.
Serve with a side salad.