Last weekend, Kitten and the Bear had the pleasure of being the guest chef at our friends Food & Liquor’s weekly summer BBQ series! It was such a blast, and allowed us to do something new and different from our normal routine. A big thank you to everyone who came out and joined us for the end of summer fun!
While preparing our little jam & tea themed BBQ menu, we realized that this would be a great chance to share some different ways to use jam to spice up your standard BBQ offerings. Of course, in typical KATB style, we also couldn’t resist the opportunity to style a rustic backyard BBQ, perfect for this beautiful time of year when summer begins to give way to the first hints of autumn. Pops of bright yellows and rich golds, fresh fruit and greenery transform a simple picnic table to a BBQ fit for a jam and tea queen!
Sweet Orange Marmalade Glazed Chicken
6 humanely-raised chicken legs, skin-on
3 tbsp KATB Sweet Orange & Honeyed Whisky marmalade
1 tbsp dry white wine
1 tbsp olive oil
2 cloves of garlic, chopped fine
Sprigs of fresh rosemary and thyme, about 1 tsp chopped finely
- Sprinkle your chicken legs generously with salt, set aside.
- To make your marmalade glaze, combine marmalade, white wine, olive oil, fresh herbs, garlic and an additional sprinkle of salt (about ½ tsp) in a small jar or bowl. Shake (or whisk) vigorously to thoroughly combine.
- Oil the grill with a heat-proof grill brush to ensure your chicken legs won’t stick. Then heat up your BBQ to about medium-high heat.
- Begin to sear off your chicken, starting with skin-side down - this will be your “presentation” side, so allow the chicken to cook until the chicken lifts easily off the grill and you have nice, neat grill lines, about 5-8 minutes with the grill top closed. Then, open, flip the legs, and sear on the bottom side for about 5 minutes, closed.
- Lower the heat to medium-low, and transfer all of the chicken legs to the top rack of your grill so they are off the direct heat. Paint on your glaze, making sure to get some slices of orange, herbs and garlic chunks on there. Close the grill, and cook for about 15 minutes, basting with more and more glaze about every 5 minutes.
- Your chicken will start to look more and more golden brown and delicious as the sugar in the jam and wine caramelize. We recommend checking your chicken with a meat thermometer to ensure its doneness - chicken is fully cooked at 165 F degrees. At this point, remove from the grill, and allow to rest about 3-5 minutes.
- We served our marmalade glazed chicken alongside classic potato salad, fennel slaw, and a KATB mini scone, but any and all of your favourite BBQ sides will pair perfectly! Enjoy!
recipe created by Nigel French of Food & Liquor, yields about 4-6 drinks
Ingredients:4 tbsp strong black tea (such as Bold Breakfast from Sloane Fine Tea) steeped in 1 L of water
1/4 L gin (we used Beefeater)
1 1/2 oz Cointreau
small splash of Galliano
lots of ice
beverage dispenser or punch bowl
- Brew your tea leaves in 1 L of boiling water for about 10 minutes, or until you have a strong, aromatic infusion. Allow to cool to room temperature.
- Combine all of the ingredients in a beverage dispenser or punch bowl, adding the Galliano last in small splashes to-taste.
- Pour over ice and top with soda water for a bit of bubbles, and enjoy!