Grilled Chicken Thighs & The Shade Maker Recipe

The Shade Maker

Ingredients

35ml Bulleit Bourbon
35ml Unsweetened Coconut Milk
35ml Pineapple Juice
30ml Simple Syrup
20ml Fresh Lemon Juice
5 Square Cubes Ice

Instructions

In a blender combine all ingredients; Blend on high

Grilled Chicken Thighs with Pomegranate Molasses

Ingredients

4 Pieces Chicken Thigh
4 Tbs Cajun Spice Mix
1 Whole Pomegranate (Clean Seeds Out Or Buy Pre-Cleaned)
2 Tbs Olive Oil
1 Pack Fresh Green Beans
1/2 Cup Hazelnuts (For Toasting)
1/4 Cup Molasses
1/8 Cup Water
1 Tsp Salt
1/2 Tsp Garlic, Chopped

Instructions

De-seed Pomegranate
Preheat Grill
Season Chicken Thighs with Cajun Spice Mix (both sides)
Add seasoned Chicken Thighs to grill; Cook for 5-7 minutes on one side on medium high heat, turn chicken and cook for 4-5 minutes
While Chicken Thighs cook, add Hazelnuts to the non-oiled pan; toast for 2-3 minutes
While Hazelnuts toast, add Molasses, Water, and 1/2 of the Pomegranate Seeds to a saucepan; bring to a boil and reduce by half (about 5 minutes)
Remove toasted Hazelnuts from pan and chop. *Chef Jup Tip: use the widest part of your knife the bottom of your palm to push down on 5-6 nuts at a time
Remove Chicken Thigh from grill when cooked through; set aside to rest
Add Green Beans to the pan used for hazelnuts, saute with Garlic. Add remaining Pomegranate Seeds and Toasted Hazelnuts; cook for 5-6 minutes
To plate, place Green Beans on plate, place Chicken Thighs on top, and drizzle with Pomegranate Molasses

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Food and Cocktails

Bold in taste, with a distinctively smooth finish, Bulleit's high rye recipe provides a gentle spice that perfectly pairs with any dish, adding character and flavour to your favourite Americana meals.