Grill and Chill

Mesquite Mixed Grill
Chipotle Peach Glazed Wings
  1-1/2 cups clamatto
     1/4 cup catsup
     1/4 cup lime juice -- fresh squeezed
  2 teaspoons tabasco sauce
  1 teaspoon kosher salt -- to taste
     1/2 cup sweet onion -- chopped
     1/4 cup cilantro -- chopped
  1 avocado -- diced
  1 clove garlic -- minced fine
     1/2 cup lump crabmeat
     1/2 pound salad shrimp


Blackhawk Seafood Cocktail Shooters
This comes from a menu item I once saw, a ceviche shot that was made with fish, octopus, and squid.  I'm not a big fan of cephalopod but I liked the concept, so I came up with this.  It's light, refreshing, and has a nice combination of flavors and textures.
Mix ingredients, hold 20 minutes refrigerated to allow flavors to marry.
Serve in shot glasses with lime wedges.
1/3 cup  peach preserves
2 tablespoons  white wine vinegar
3 chipotle chiles canned in adobo -- mashed
1/4 teaspoon  nutmeg
1/2 teaspoon  salt
1/2 teaspoon  black pepper
1 tablespoon  brandy

2-1/2 pounds chicken wings -- cut at the joints, tips discarded

Mix glaze ingredients in a saucepan, warm to melt and blend flavors.  Season meat with salt pepper, and nutmeg.  Grill.  Baste with glaze during the last ten minutes.

  1-1/2 shots dark rum -- like Meyers
     1/4 cup brown sugar
  2 tablespoons kosher salt
  1 tablespoon black pepper
  1 teaspoon paprika
  1 shot lemon juice
  1 teaspoon dried thyme
     1/2 teaspoon onion powder
  2 cloves garlic -- minced
2 tablespoons olive oil
2 pounds chicken thighs

Your choice:
Zucchini -- cut on the bias into 2 inch pieces
Mushrooms
Red bell peppers -- cut lengthwise in sixths
Spring onions
Asparagus -- cut in 3 inch pieces
Red potatoes -- cut into wedges and parcooked
Olive oil
Balsamic vinegar
Kosher salt
Black pepper

Basque chorizo -- cut into 2 inch pieces
A few years ago when I was working in the Tri-Cities area in Washington, I had an awesome rum marinated chicken at a restaurant there.  This is my interpretation of it, along with a few accompanying items, to make it a meal.  This is what I fired up the grill with for the first time this season.
Mix the first ten ingredients in a large bowl.  Whisk until the sugar and salt are dissolved.  Add the thighs, turn to coat, and marinate refrigerated for at least an hour.  Prep and place the vegetables in a separate bowl.  Drizzle with olive oil and a little balsamic vinegar.  Season well with salt and pepper.  Toss or stir gently until well coated.

Prepare a grill with mesquite hardwood charcoal.  Move the coals to one side, creating a hot zone and a cooler/safety zone.  Place the chicken on the grill first and give it a 5 minute head start on the veggies.  Move the chicken relative to the coals to keep the sugars in the marinade from burning before the chicken is done.

Add the sausage and vegetables to the grill, and cook until the veggies are tender crisp and nicely marked, and the sausage is cooked through.  By this time the chicken should be done as well.  Watch the grill closely, and move things around, using the cool zone, if they begins to cook too fast or burn.