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From the SCCC Kitchen: Recipe turns up the heat on grilled chicken

Wednesday, April 25, 2012
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A Scotch bonnet pepper “adds a different flavor profile, kicks it up, and makes sure plain chicken has a little extra love,” SCCC instructor Melissa Doney says of her Grilled Spicy Chicken recipe. Culinary students Ebony Mack, Sarah Gershon and Tom Blau helped chef Doney prepare this dish.
Photographer: Marc Schultz
A Scotch bonnet pepper “adds a different flavor profile, kicks it up, and makes sure plain chicken has a little extra love,” SCCC instructor Melissa Doney says of her Grilled Spicy Chicken recipe. Culinary students Ebony Mack, Sarah Gershon and Tom Blau helped chef Doney prepare this dish.

“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.

 
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