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Chicken Glaze

Fr. Paul’s Lime Chicken Thighs with Ginger Glaze

1 pkg. Chicken thighs
4 –6 limes

Place chicken in a large bowl and squeeze limejuice over them. Marinate at least 2 hours. Grill chicken as usual. About 10 minutes before the chicken is completely cooked, start basking with the glaze.

Grill Glaze

½ c Rose’s sweetened limejuice
¼ c fresh limejuice
1 tsp. Powdered garlic
Some sweet ginger (in liquid or dry sweetened)

Honey may be used as a sweetener, in place of Rose’s limejuice. This gives you a slightly different flavor. If you do use honey, add an additional ¼ c of FRESH limejuice and couple Tbsp. of honey.

Mix well. Use as a last minute glaze on chicken thighs.

Fr. Paul’s Dry Rub for Pork

¼ c coriander seed
2 Tbsp. caraway seed
¼ c cumin seed
¼ c black pepper
2 Tbsp. Red pepper flake
1 tsp. Cayenne pepper
¼ c kosher salt
3 Tbsp. Powdered or granulated garlic

Coarsely grind coriander, cumin, black pepper and red pepper flakes in a coffee bean grinder or other grinder. Sprinkle in Cayenne pepper, salt, and garlic powder and shake it.

Rub liberally on pork before grilling/smoking

NOTE: For beef I usually delete caraway seeds and add more black pepper and salt.

Fr. Paul’s Pork Sauce

1 c mayonnaise
1 Tbsp. Powered garlic
2 Tbsp. Dijon mustard
¼ c Balsamic Vinegar
1 ½ Tbsp. Small capers
2 Tbsp. Small green peppercorns in brine (drained) – optional
3 healthy dashes of Tabasco (to taste)

Blend all ingredients. If it needs to be sweetened add a little more balsamic vinegar.