How To Blend Spices
Cayenne Pepper Powder - Tin or Refill 2.3 oz
Cayenne Pepper (Capsicum annuum )
Named after the capital city in French Guiana, the peppers are dried and ground to varying degrees from flakes to fine powder. While in the west, we add flakes to add "heat" to pizzas, Indian and Sri Lankan cuisine employs the powdered form in various curries for the same effect.
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This Recipe Features Cayenne Pepper, Powder:
Spicy BBQ Poultry Marinade
It's Summertime and time to throw stuff on the BBQ. What better way to do that than with the Spicy BBQ Poultry Marinade!
This is an extremely easy marinade to prepare, suitable for Chicken, Cornish Game Hen and even Duck. I've made life very easy for you by putting all the spice ingredients into one package, The Spicy BBQ Poultry Marinade Set.
The Spicy BBQ Poultry Marinade Recipe: These quantities will provide enough marinade for 2 leg quarters, 2 half breasts and 2 wings. Whatever type of poultry you are using, please remember to CUT SEVERAL SHALLOW SLITS ON EACH PIECE. This will further help the marinade flavor the meat!
- 1 to 1 1/2 cups Soy Sauce or Tamari (for those who are sensitive to gluten)
- 1/2 cup freshly squeezed Lemon juice
- 1 tablespoon or more Cayenne Pepper Powder
- 1 tablespoon or more of Paprika Powder
- 2 teaspoons Turmeric Powder
- 1 tablespoon or more freshly ground Black Peppercorn
- Optional Ingredients:
- 5 to 6 cloves freshly minced Garlic
- 2 tablespoons Chili Oil.
- 2 tablespoons freshly chopped Serrano pepper
Preparing the marinade:
In a 8 x 10 inch pan combine all the ingredients and stir till well blended. Do the "finger test" by dipping your finger into the marinade and tasting for correct balance of flavors. Adjust according to your taste. Add the meat to the marinade and turn over several times till it is well coated. Cover with foil or cling film and refrigerate overnight or for a minimum of 3 to 4 hours. It's best to turn the meat over in the mixture at least once during the time it's marinading.
Whether your preferred method of grilling be over charcoal or a gas flame, the one important factor to bare in mind is that once the meat is removed from the heat, it continues to cook! I won't discuss cooking time detail here. Needless to say there are many variables, but over charcoal - a few minutes on each side untill the poultry is golden brown on all sides. In checking for doneness, I prefer not to skewer or cut the meat, but to use a method I learned from my wife Jenn: Use the back of a fork and press against the flesh. If it is fairly firm, it's time to remove from the heat.
Finally, garnish with cilantro and serve with choice of simple accompaniments such as a Tortillas and Pico de gallo!