This week was very interesting. I don’t know why, but I was craving everything summery–like my ‘Summer’s Still Here Salad‘. I chose three recipes to cook and each of them were something best eaten on a hot summer day. But we have had the nicest weather in Vancouver (up till today) so I figured, we can still enjoy summer dishes too.
First, you stir together water, tomato paste then add soy sauce, white vinegar, sugar, jalepeno peppers, garlic and onion in a saucepan.Bring that delicious mixture to a boil. Warning: do not breath in the steam unless you want to cry, those jalepenos pack a bite!Then, reduce, stirring occassionally for about an hour. Now, the recipe gave strategic instructions on how to grill these babies and we did not deviate. You lightly oil the grill rack and place the chicken, skin side down over turned-off burner (we have a gas bbq). You grill the chicken this way for about 22 minutes and then brush the sauce generously all over the chicken.Now, you can move the chicken to the hot burner side to continue to cook for 5 more minutes. We basted these heavily because we both like it saucy.They turned out amazing! There was so much flavour and just the right amount of spice for us (consider skipping the peppers if you’re sensitive to heat). The grilling process they give makes the chicken taste like it’s been roasting for hours. This recipe is a keeper.