2 medium onions, chopped
1 jalapeño, halved and seeded
2 cloves garlic, chopped
1 2-inch-long piece fresh ginger, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
1 tablespoon ground allspice
1 cup orange juice
1 cup white wine vinegar
1/2 cup soy sauce
16 large chicken drumsticks (about 4 lb.)
1. Combine onions, jalapeño, garlic, ginger, salt, pepper, sugar and allspice in a food processor. Puree until smooth. Whisk orange juice, vinegar and soy sauce in a large measuring cup. Add juice mixture to food processor while motor is running; blend.
2. Place chicken in 2 large ziplock bags. Divide jerk mixture between bags and tightly seal them. Turn to coat drumsticks. Place in refrigerator and allow to marinate for at least 30 minutes or up to 24 hours.
3. Preheat a gas grill to medium. Remove drumsticks from bags and pat dry. Pour jerk mixture from ziplock bags into a small pan. Bring to a boil, reduce heat to low and simmer for 2 minutes. Oil grates and grill drumsticks about 6 inches from heat source, turning and brushing often with jerk mixture, until a meat thermometer inserted into thickest part of a drumstick reaches 170°F and chicken is no longer pink at the bone, about 40 minutes. Serve hot.
Watermelon and Arugula Chicken Salad
Serves 4 (serving size: 2-1/2 cups) Total time: 14 Minutes
4 cups cubed fresh watermelon
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh mint
1 (5-ounce) package arugula
1/4 cup sliced almonds, toasted
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Combine watermelon, onion, mint, and arugula in a large bowl. Add almonds and chicken; toss to combine. Combine oil, rind, juice, salt, and pepper in a small bowl, stirring with a whisk. Add oil mixture to watermelon mixture; toss gently to coat.
Prep: 10 Minutes Makes : 1 Drink
1/2 large peach, sliced
6 small basil leaves, plus more for garnish
1/2 ounce fresh lemon juice
1-1/2 ounces gin
1 ounce Lillet
1/2 ounce simple syrup
In a tall glass, muddle the peach with the 6 basil leaves and the lemon juice. Add the gin, Lillet and simple syrup. Add ice cubes and top with club soda. Garnish with basil.