Every year I go on vacation to Provincetown on the cape in Massachusetts. Now the first thing one thinks about when one thinks about Cape Cod is probably of course seafood. Well that may well be the predominant flavor profile of the Cape but when it comes to vacationing there or anywhere grilling out is always popular.
American's grill everything these days and so do I. I love the way the grill just flavors up everything from steaks to corn to scallops and eggplant. In fact I think things just plain taste better when they are cooked outside on the grill. And if the current issue of Food and Wine magazine is correct it is chicken, not steak actually is the biggest thing on American's grill favorites list right now.
Growing up partly in Hawaii I have spoken about the Kamato grill before on this blog. Nowadays, marketed as the Big Green Egg, the Kamato is a Japanese style grill that is made of clay and has the perfect shape to not only BBQ and grill things but smoke them as well. It delivered a flavor that is hard to beat and to this day I miss having a grill like that. It was in Hawaii that my Father taught my brother and myself to grill. This tutelage included how to prep the food as well as how to prep the grill and then how to cook the food, all using the Kamato. It was one of those wonderful father and son moments that are somehow too rare in our lives and the whole "Man, Fire, Food thing seemed to come alive for me.
Now my Dad made many things out there on the Lanai in that Kamato ( yes, I just used the word Lanai) and I thought that I would share one of the dishes that I have come to love as a result of those grilling lessons long long ago.
Now to say that this recipe came about because of some sense memory about grilling with my Dad years ago would be a stretch. It actually came about in an attempt to cook something for my vacation housemates that would be slightly more on the healthy and interesting side. And again to be truthful this recipe is really about the sauce and not the BBQ'ed chicken. But that's because Life is better with Bacon and Sauce. By the way, that is the working title of the cook book I am working on presently. I will keep you all abreast of any developments there.
So back to the recipe, like all great chicken dishes it starts with the prep of the chicken, this is very simple. Chicken thighs are marinated for about an hour in olive oil, lemon juice, garlic powder and dried thyme. Then grilled till just done. Served over couscous that is generously buttered and into which is mixed chopped chives and cherry tomatoes that have been baked in the oven till they pop and the skins blister and dry out a little. This is then smothered in a yogurt sauce that has indian style spices and garlic. Delicious. I will say that it's not complicated but very good. Enjoy Ya'll.
BBQ Chicken with Spicy Yogurt Sauce and Blistered Tomato Cous Cous
For the Cous Cous
Place 1 pint of grape or cherry tomatoes on a baking sheet and toss lightly with olive oil and salt
Pre heat oven to 350 degrees.
Place tomatoes in the oven for about 20 to 30 mins checking occasionally to see if they have split open and are roasting but not drying out or burning.
Remove from oven and hold on the side
Take 1 package 8 to 10 oz Israeli Cous Cous prepared according to the package directions
When finished cooked and still hot stir in 3 tablespoons of RT butter and 1/2 cup chopped chives
Gently stir in the tomatoes and season with salt and pepper to taste
For the Chicken
Place 6 chicken thighs i a shallow bowl season with salt and pepper and dried thyme and pour over 1/4 cup lemon juice and 1/2 cup olive oil let sit for 30 mins up to 4 hours in the fridge.
Remove chicken from the marinade and place on a plate
Over a medium grill
Grill chicken till done and golden brown with a little crusty edge ( make sure it's cooked through)
Place on a clean plate and hold warm till serving.
For the Sauce
1 and 1/2 cup greek yogurt plain
1/4 cup lemon juice
3 tablespoons olive oil
2 teaspoon sugar or honey
2 teaspoons garlic powder
2 teaspoons curry powder
2 teaspoon tumeric
1 teaspoon hot sauce ( Siracha)
Handful chopped chives
salt and pepper to taste
Taste if too bitter for your liking add more sugar and a touch more oil
Mix well and hold
To serve place the cous cous on a serving platter, top with the chicken and then pour some of the sauce over the chicken serve the rest on the side. Garnish with fresh chopped parsley and serve!