Grilled Sriracha Garlic Butter Wings

These crazy delicious little flavor bombs are a hit wherever they go. And they’re grilled, not baked which makes ‘em even better.  Did I mention only 4 ingredients???

Appetizer Serving for 2-4

INGREDIENTS

• 2 lbs chicken wings (aka party wings)

• 1 tablespoon neutral oil, like avocado

• 1 teaspoon Kosher salt

• ½ teaspoon fresh ground pepper

• ½ cup butter

• ½ cup Sriracha

• 2 cloves garlic, finely minced

• 2 tablespoons chopped fresh cilantro, for garnish

DIRECTIONS

1. Preheat grill on medium/high

2. Put wings in a large bowl, add oil, salt and pepper, toss well and place skin side down on grill, flip often until done the way you like it - which hopefully is not dry as toast

3. While wings cook put butter, Sriracha and garlic in a small pot and heat over low until melted - stir to mix well and set aside

4. When wings are done, mix them in batches with the sauce in large bowl

5. Serve wings with sprinkle of salt and garnish with cilantro

Watch me make this

Best Grilled Pork & Pineapple Tacos

The spice of the pork and the sweet of the pineapple makes an outrageous combination

INGREDIENTS

• 2 tablespoons garlic powder
• 2 tablespoons ground cumin
• 2 tablespoons onion powder
• 2 tablespoons ground coriander
• 1 tablespoon Kosher salt
• 1 tablespoon brown sugar
• 2 lbs boneless country style pork ribs
• 1-2 tablespoons oil
• 2 (½ inch) thick slices of fresh pineapple
• 3 tablespoons sour cream
• 2 tablespoons cilantro, roughly chopped
• 6 “street” size corn tortillas

DIRECTIONS

1. Mix dry ingredients in a small bowl to make the dry rub – set aside
2. Coat pork with 1 tablespoon oil and thoroughly sprinkle the rub mix on every side, reserve at least a tablespoon of the rub mixture
3. Preheat grill on med/high, cook 4-5 minutes on all 4 sides (pork temperature guide: 145 degrees)
4. Drizzle a little oil on each side of the pineapple, cook on grill (about 2 minutes each side)
5. Remove pork and pineapple from the grill
6. Thinly slice pork and dice pineapple into bite size pieces
7. In a separate bowl, mix sour cream with a little rub mix
8. Heat tortillas, spread sour cream then top with pork, pineapple and garnish with cilantro.

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YOGURT MARINATED CHICKEN

Cumin, turmeric, garlic...mmm.

Ingredients

• 8 ounces plain non-fat Greek yogurt

• Zest and juice of 1 lemon

• 2 cloves garlic, crushed

• 2 tablespoon avocado oil (extra-virgin olive oil works too)

• 1 tablespoon Sriracha

• 1/3cup chopped fresh cilantro, set aside 2 tablespoons for garnish

• 1 teaspoon Kosher salt

• 1 tablespoon cumin

• 1 tablespoon turmeric (if you don’t have you could sub curry)

• 1 pound skinless & boneless chicken thighs (or breasts if you must but it just won’t be as juicy)

Directions

1. Put everything except chicken in a large bowl and whisk well to combine

2. Set aside about ⅓ cup of the marinade, and add chicken to the rest - make sure it’s well coated with the marinade, cover and refrigerate 3 hours up to overnight

3. Remove chicken from fridge about 20 minutes before cooking

4. Pre-heat grill to high

5. Cook chicken until done, approximately 5 minutes a side, serve with extra sauce

Watch how I make it

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