Place the Chipotle Paste, soy sauce, garlic, olive oil, onion, marmalade, and lime juice in a plastic bag. Mix together and put the chicken thighs in the bag to marinate. Place in refrigerator for 3-12 hours. Spray the bbq with non-stick spray.
Prepare grill and place chicken on grill rack. Grill approximately 10 minutes on each side. While cooking chicken, place remaining marinade in pan and heat to reduce sauce. Serve chicken with the reduced marinade/sauce.
2 tsp Art of Chipotle, Chipotle Paste (or to taste)
Combine all ingredients and mix well. This is great on chicken, ribs, beef or any kind of fish. This is also an excellent dipping sauce.
Note: When cooking chicken, beef or ribs, start slathering on the sauce about 15 minutes before meat is done. If you are cooking shrimp or fish that will be done quickly, baste with sauce before placing on grill. You might want to cover your grill with foil, because this sauce is a bit messy.
Preheat grill to medium-high heat. Butterfly turkey for faster and more even cooking. Remove excess fat. Wash turkey and pat dry.
Using a small saucepan, melt butter, then add the garlic, oregano, salt, pepper, and lime juice.
Place turkey on the grill skin side down, coat well with butter mixture and cook for 15-20 minutes. Turn, coat the other side with butter mixture, and cook and additional 15 minutes.
Reduce heat to medium low, and cook for about 2 hours, basting with butter sauce about every 15 minutes until internal temperatures reach 165 degrees.
Remove from gill and allow to rest 15 minutes before carving.
To prepare Chipotle Crazzberry topping: Combine all ingredients about 15 – 20 minutes before ready to serve, and allow to stand to combine flavors. Can be prepared ahead and refrigerated. May be brought to room temperature before serving according to taste.
For Burgers: 1 1/3 lb. ground chicken
2 T Gourmet Chipotle Paste
3 T Fresh Cream Indulgence Sauce
1/4 cup chopped fresh cilantro leaves
Extra Virgin Olive Oil
For Peppers and Onions: 1 T Olive oil
4 strips bacon
2 red or green bell peppers, seeded and sliced in thin strips
1 medium onion, sliced in thin strips, reserving a piece for grating
1 jalapeno, seeded and chopped, optional
2 cups Black Bean Fiesta Salsa
4 onion or crusty rolls, split
Combine chicken, paste, sauce, cilantro and grated onion. Divide into 4 patties to fit rolls. Drizzle patties with oil and cook 6 minutes on each side or until cooked through.
Heat a medium skillet over high heat. Add olive oil, bacon, peppers and onions. Stir fry tossing with tongs to sear edges. Add jalapeno, if desired. Toss and cook about 3 minute then add salsa and toss to heat. Place burgers on each bun bottom and top with pepper onion mixture.
Mix 2 lbs. lean ground beef with 3 Tbsp Sweet Heat Addiction, Smokey Red Sensation or Fresh Cream Indulgence and 1 tsp salt. Pat into burgers and grill. Serve with Smokey Red Sensation instead of ketchup.
Grill pineapple rounds to put on that burger and top with….
Combine 1 large sweet onion, halved and thinkly sliced, 1 Tbsp. Chipotle Paste, 1 Tbsp beef broth, 1 Tbsp balsamic vinegar, 1 Tbsp veg oil, 1 Tbsp crushed fresh garlic and 1 Tbsp dark brown sugar in a 10-inch nonstick skillet with a lid. When coals are ready, placed covered pan on grill rack. Cook onion mixture for 15 to 20 minutes, stirring occasionally, until onions are carmelized and most of the liquid is evaporated. Remove pan from grill and set aside.
Heat the oil and cook onion and garlic until soft and clear. Add the remaining ingredients and bring to a gentle boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper.
Art of Chipotle Paste – Add to taste, according to the heat level you like.
Grilling ribs that are tender and delicious is both rewarding and time-consuming. Ideally, the ribs will be seasoned and marinated for at least 24 hours and then cooked over a low heat grill for three to four hours.
In the oven:
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with sauce mixture and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F for 2 1/2 hours. Remove from foil and add more sauce, if desired.