Fall is such a magnificent time for those of us who enjoy being and doing outside.
I know we’re not the only ones who think that, in the changing light of fall (most notable to our clan in the Northern Rockies), rivers, cricks and streams look just a little clearer, trout are brighter, and leaves and brush putting on their fall displays push a burst of color into the riverside brush and forests on the hills that can’t touch spring’s splendor.
I’d even be willing to argue that good food, sputtering and sizzling off the grill, even tastes better on a cooling fall afternoon.
That said, one of our favorite friends in northern Idaho, a guy we call P-Squared (Peter P.), sent this recipe in a few days ago insisting we give it a go immediately.
…just got back from three days in deer camp and this was dinner on our drive and set up day. A guy named (Big) Jim had made the glaze the night before and rubbed the half chickens the morning we drove out.
Probably the best chicken I’ve EVER eaten off the grill, though being in camp with my buddies, watching the sun starting to set over some prime Idaho high country and sipping a very nice tequila might have played a small role in my recollection of dinner. I’ve even dreamed about it since getting back.
He says it’s good with orange juice too, though the pineapple supposedly adds more of a tang.
You’ve got to put this one on the grill now…
We’re in; once it quits raining this weekend these are on the menu.
Cumin-Coriander Rub
1 tbsp. whole coriander seeds, toasted and ground
1/2 tbsp. whole cumin seeds, toasted and ground
Scant 2 tbsp. coarse kosher salt
1/2 tsp. dried red pepperTequila Glaze
2/3 cup pineapple juice
1/2 cup tequila
1/4 cup brown sugar (packed)
1/4 cup honey
2 medium shallots, diced fine
1-3 jalapenos, diced fineChicken, your pick, we like doing halved whole chickens
Rub a dub. Toast and grind the cumin and coriander, mix with the salt and red pepper. Sprinkle / rub the chicken, cover and let rest to absorb the flavors overnight (give it 8 hours anyway).
Sauce it up. Combine the pineapple juice, tequila, brown sugar, honey and the diced jalapenos and shallots in a saucepan. Bring to a boil over medium heat, stirring to dissolve the brown sugar. Now reduce the heat and simmer for 10-15 minutes to thicken. Remove from heat and cool.
Fire the grill. Reserve roughly half of the glaze for the table.
Grill and glaze time. Grill the chicken per your routine, jostling pieces as needed for even coverage and to prevent flare ups. With the sugar content of the glaze (from the juice, sugar and honey) it needs to go on the chicken fairly late in the game so as not to burn – we usually glaze after about 15 minutes for the halves or after the first turn on a whole chicken (20 minutes or so).
Load the glaze up during the last minutes of cooking with several turn and glaze rotations.
Plate and glaze again. Pull the chicken and serve with a dollop of glaze on the plate, in a sauce cup or drizzled over.
Enjoy.
