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For a quick and easy meal,
roasted and grilled meats are hard to beat. Our rubs are perfect on
their own or make for fantastic marinades with a splash of olive oil
and lemon.
Gentle Jerk
Oaxacan Mole
Romesco Rub
Sahara Harissa
Rub
Tunisian Zataar
Tuscan Hill Town Porchetta
Rub
WIndward Island Roasting
Rub
Our Sahara Harissa is also amazing on
roasted root vegetables. Or blend it with softened butter for the
perfect sweet potato topper!
Harissa Grilled Chicken
Featuring: Vervacious Sahara Harissa Rub
Chicken Thighs ¶ Vervacious Sahara Harissa Rub
The best chicken parts for grilling are bone-in thighs
(with skin intact). They cook quickly and evenly, crisp up
beautifully and are hard to over-cook. White meat lovers: give these
a try. Trust us!
Place thighs skin-side-up on a medium-heat grill (we
love lump charcoal but gas works fine). Close the cover and cook,
moving the thighs as necessary to a cooler part of the grill when
flare-ups occur. After twenty minutes turn the thighs over (use
tongs, never a fork) and cook uncovered for fifteen minutes or until
the skin is golden-brown and crispy – watch closely and don’t let
them catch!
Then turn the thighs skin-side up and dust liberally
with Vervacious Sahara Harissa Rub. Close the cover and cook another
ten to fifteen minutes depending on desired doneness. Remove thighs
with a clean set of tongs and arrange one layer deep on a clean
serving platter.
Serve with a simple starch (cous-cous or a baked
potato) a salad and a side of veg.
Jerked Chicken
Featuring: Vervacious Gentle Jerk Grilling &
Roasting Rub
Chicken Thighs ¶ Vervacious Gentle Jerk Grilling &
Roasting Rub
The best chicken parts for grilling are bone-in thighs
(with skin intact). They cook quickly and evenly, crisp up
beautifully and are hard to over-cook. White meat lovers: give these
a try. Trust us!
Place thighs skin-side-up on a medium-heat grill (we
love lump charcoal but gas works fine). Close the cover and cook,
moving the thighs as necessary to a cooler part of the grill when
flare-ups occur. After twenty minutes turn the thighs over (use
tongs, never a fork) and cook uncovered for fifteen minutes or until
the skin is golden-brown and crispy – watch closely and don’t let
them catch!
Then turn the thighs skin-side up and dust liberally
with Vervacious Gentle Jerk Grilling & Roasting Rub. Close the
cover and cook another ten to fifteen minutes depending on desired
doneness. Remove thighs with a clean set of tongs and arrange one
layer deep on a clean serving platter.
Serve with a simple starch (a baked potato or sweet
potato) a salad and a side of veg.
Grilled Chicken Mole
Featuring: Vervacious Oaxacan Mole Roasting Rub
Chicken Thighs ¶ Vervacious Oaxacan Mole Roasting Rub
The best chicken parts for grilling are bone-in thighs
(with skin intact). They cook quickly and evenly, crisp up
beautifully and are hard to over-cook. White meat lovers: give these
a try. Trust us!
Place thighs skin-side-up on a medium-heat grill (we
love lump charcoal but gas works fine). Close the cover and cook,
moving the thighs as necessary to a cooler part of the grill when
flare-ups occur. After twenty minutes turn the thighs over (use
tongs, never a fork) and cook uncovered for fifteen minutes or until
the skin is golden-brown and crispy – watch closely and don’t let
them catch!
Then turn the thighs skin-side up and dust liberally
with Vervacious Oaxacan Mole Roasting Rub. Close the cover and cook
another ten to fifteen minutes depending on desired doneness. Remove
thighs with a clean set of tongs and arrange one layer deep on a
clean serving platter.
Serve with a simple starch (a baked potato or sweet
potato) a salad and a side of veg.
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