7-14 chicken legs
Slap Ya Mama (or your favorite Cajun
1/2 cup Bees Knees Spicy Honey
(or mix a little cayenne powder
with your favorite honey)
2 TBSP cider vinegar
Sprinkle chicken legs liberally with Cajun Seasoning.
Grill chicken legs over hot coals/high heat until well browned on one side, using tongs flip over to the other side. When that side is well browned, mix glaze ingredients together and brush half the glaze on all sides of the chicken legs. Continue to grill for one minute or until slightly blackened. Remove chicken from grill and drizzle the remaining glaze over the legs.
I like grilled chicken legs with either recipe below; real saffron “yellow” rice ( or for speed I use Vigo brand saffron yellow rice but it does contain MSG for those who are sensitive to that ingredient) or a yummy pasta salad.
Saffron Yellow Rice
2 pinches of saffron threads
1/4 cup hot water
1 TBSP extra virgin olive oil
2 TBSP butter
1/2 cup yellow onion, minced
2 cups small grain rice
3 3/4 cups chicken stock
1 tsp salt
Take saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. Add a second pinch of saffron threads to the mortar. Do not crush these threads. Pour the hot water into the mortar. Let the saffron soak for 5 minutes.
iMeanwhile, rinse the rice in a colander. Drain. In a large heavy pot, heat extra virgin olive oil and butter over medium. Add the minced onion to the pot and saute for about 10 minutes, till the onion begins to caramelize.
Add rice to the pot and saute for one minute longer, mixing the rice together with the cooked onion. Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.
Add broth and salt to the pot. Bring to a boil.
Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.
Fluff the rice with a fork before serving.
OR, if you prefer…
BLT Pasta Salad
1 pound rotelle pasta
1 pound cooked crispy bacon,
2 pints grape tomatoes,
1 head iceberg lettuce, torn into bite-
1/2 cup mayonnaise
1/2 cup sour cream
sea salt, to taste
cracked or coarse ground black
pepper, to taste
Cook pasta according to package directions until al dente. Set aside to cool. Place crumbled bacon in large bowl. When pasta cools, add pasta to the bowl with the crumbled bacon and mix. Add in mayonnaise, sour cream, salt and pepper, to taste. Blend until fully combined. Gently stir in torn lettuce and tomatoes. Can be served either chilled or at room temp.