The secret weapon in this BBQ Coca-Cola Chicken Skewers recipe is the Coke Classic. It helps tenderize the chicken and adds a subtle hint of sweetness.
Special equipment: 24 wooden skewers
- 2 pounds boneless and skinless chicken thighs or breasts
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika
- 1 tablespoon olive or vegetable oil
- 1/2 cup Coca-Cola
- 2 cups barbecue sauce
- 6 scallions, white and green parts, chopped for garnish
1. Soak wooden skewers in water for at least 30 minutes.
2. Preheat grill to 400°F. (These can also be cooked in a grill pan over medium-high heat).
3. Trim chicken of excess fat and cut into 1-inch cubes. Set aside.
4. In a large bowl, combine the salt, pepper, garlic, jalapeño, both paprikas, oil and Coca-Cola. Mix with a rubber spatula until the ingredients are blended.
5. Add the cubed chicken and mix until well coated with the spice mixture.
6. Cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.
7. Thread the chicken onto the soaked skewers.
8. Place the chicken on the hot grill and cook until browned and slightly charred, about 5 minutes on each side.
9. Brush the top of chicken with barbecue sauce, turn and cook until sauce has browned, about 1-2 minutes. Turn and brush the second side with sauce, cooking an additional 1-2 minutes or until chicken has browned.
10. Remove the chicken skewers from grill and let rest for 5 minutes before serving.
11. Garnish with chopped scallions and serve with remaining barbecue sauce on the side. ~Enjoy!
Pimento Cheese Stuffed Deviled Eggs
recipe by Chef Jennifer Hill Booker
SERVINGS: 4 dozen
Pimento cheese is a Southern comfort food staple that is perfect in grilled cheese sandwiches or as a dip with fresh cut veggies. It also makes the perfect additional to deviled eggs.
Serve the eggs garnished with crispy bacon and scallions, and if you want a really festive treat, add fried popcorn shrimp.
- 2 dozen eggs
- 1½ cups extra-sharp cheddar cheese, shredded
- 1 cup mild cheddar cheese, shredded
- 1/2 cup hickory smoked bacon, cooked and cut into 1/4 pieces
- 8 ounces cream cheese, softened
- 3/4 cup mayonnaise
- 1/4 cup onion, minced
- 1 large clove garlic, minced
- One 4-ounce jar diced pimentos, drained
- 1 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- Sea salt and fresh ground black pepper, to taste
- 1/4 cup cooked hickory smoked bacon, crumbled
- 4 scallions, green and white parts, chopped
- 24 fried popcorn shrimp, chopped OR 1-20 ounce package SeaPak Popcorn Shrimp
1. In a large saucepan, place eggs in a single layer and cover with enough water to cover the eggs with 1½ inches of water above the eggs.
2. Heat, uncovered, over medium high heat until water begins to boil; cover, reduce the heat to low, and cook for 1 minute.
3. Remove the saucepan from the heat and leave, covered, for 14 minutes, then rinse under cold running water for 1 minute.
4. Remove the eggs from the water, gently crack the eggshells and carefully peel under cool running water. Blot the eggs dry with paper towels.
5. Slice the eggs in half lengthwise and remove the yolks. Place half of the yolks into a large bowl and all of the whites on a large serving platter. Save the remaining yolks for another use.
6. Mash the egg yolks into a fine crumble using the back of a dinner fork.
7. Add cheddar, 1/2 cup bacon, cream cheese, mayonnaise, onion, garlic, pimentos, paprika, cayenne, salt and pepper and using a rubber spatula mix until well combined. (You can also make the filling in the bowl of a stand mixer, using the paddle attachment.)
8. Season to taste, with salt and black pepper.
9. Using a spoon or piping bag, evenly divide the deviled egg mixture into the egg whites.
10. Garnish with crispy bacon, scallions and fried popcorn shrimp.