
Grilled Pink Grapefruit Margaritas
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
Mayonnaise may just be the unofficial condiment of the South. Everyone has their preferred brand, one that’s creamier, tangier or richer than the others. But mayo’s skills extend far beyond just moistening sandwich bread – it makes for a fantastic marinade for chicken.
More than anything, the fat content in the mayo translates to an epic brown crust when introduced to the grill, so what are you waiting for? I serve this chicken with a generous drizzle of green goddess sauce which is both bright and herby while being rich and creamy.
And while the marinade will put you ahead of the moist game, there’s a very important piece of equipment you’re gonna need to fight off the evils of dry chicken: a great meat thermometer. Pulling your chicken at precisely 163f means it’ll creep up enough in temperature to be food safe, but definitely will not be overcooked. I use the Thermapen but can also recommend the less expensive Thermopop.
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Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
My version of this classic cajun gumbo is made even richer and more decadent by a daringly dark roux, creating a mega-flavor packed base to build on.
100% not authentic. 100% delicious. Check out the venison version of this beloved cheesy meatwhich.