“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, adjunct instructor Melissa Doney prepares a summer chicken dish that is lively and limey.
Almost summer. For Melissa Doney, it’s almost time to jump into the fire.
Heat is a major player in Doney’s Grilled Spicy Chicken recipe, and that’s because Scotch bonnet peppers are in the mix.
“A little bit goes a long way,” she said of the small red or yellow peppers found in supermarkets. “If they like it super spicy, use two. If you just like a little hint of heat, use one. It just adds a different flavor profile, kicks it up, and makes sure plain Jane chicken has a little extra love.”
The hot chick also receives some citrus appreciation. Juice from six limes are part of the marinade used to jazz up the breasts, thighs and drum sticks. A big splash of tequila gives it another boost.
“This is a nice summer dish that’s not as heavy as a barbecue chicken,” Doney said.
GRILLED SPICY CHICKEN
6 pounds chicken — breasts, thighs and drum sticks, bone in
2 bunches cilantro, chopped
1 cup tequila
6 fresh limes, squeezed
3 cloves garlic, minced
3 fresh shallots, minced
3 cups extra virgin olive oil
Salt and pepper, to taste
2 Scotch bonnet peppers, minced
Mix all ingredients — except chicken — to make marinade. Put chicken pieces in mixture and let marinate for 4 to 24 hours. Grill 8 to 10 minutes per side. Serves 6 to 8.