Summer is here, so, it’s the perfect time to fire up the grill, invite a few friends over and have a barbecue. Thursday Life has partnered with Best Dressed Chicken to share some mouth-watering recipes you can try out. This week, we journeyed to the cool climes of Mandeville to see what delectable creations Jamaica Observer Food Awards Caterer of the Year Débè-Ann Chen had up her sleeve. We share Chen’s creations and invite you to join Best Dressed Chicken each Thursday for tasty outdoor options.RecipesJackfruit Chicken KebabsGrilled Teriyaki ThighsMarinated Grilled VeggiesGreen seasoning*Balsamic Vinaigrette**Chicken Pinwheel – A new twist on an old favourite!Chicken Liver Pâté  with Artesian Bread CrostiniPrepare ahead — The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to one week or frozen for up to               two months.Pulled ChickenWatermelon Wedge Salad

Ingredients:

1 1/2″ Best Dressed Chicken deboned breast, diced

Green seasoning*

Worcestershire sauce

All-purpose seasoning

Pegged jackfruit

Orange juice

Honey

Salt and black pepper

Onion, cut in wedges

Sweet pepper, cut in squares

Wooden skewers soaked

Method:

Season chicken with green seasoning, sauce and all-purpose seasoning and marinate for at least 2 hours.

Combine orange juice and honey, salt and black pepper to taste, and warm on stove with jackfruit until just hot, but not boiling.

Cover and let cool.

Set the skewers with onion, sweet pepper, chicken, and jackfruit — 2 pieces of each fruit and vegetable with 3 pieces chicken.

Grill on high temperature, while turning and brushing with marinade until cooked.

Serve with rosemary orange juice.

Ingredients:

Deboned Best Dressed Chicken thighs, fat trimmed

Teriyaki marinade

Celery

Mixed greens

Cole slaw dressing

Toasted pecans

Method:

Marinate chicken overnight.

Grill on hot coals till done, top with fresh marinade.

Julienne over slaw top with pecans.

Ingredients:

Carrots

Sweet Peppers (all colours)

String beans

Broccoli

Cauliflower

Onions

Zucchini

Balsamic Vinaigrette**

Any combination of three or more of the vegetables are enough for the recipe.

Method:

Slice veggies thin, except for the broccoli, which should be cut into medium-sized flowerettes.

Cut sweet peppers in halves and deseed.

Marinate in dressing overnight or for a minimum of two hours.

Grill until tender and lightly charred.

Serve hot, cold or at room temperature.

Julienne sweet peppers to serve.

Scallion, garlic, onion, and thyme in whatever ratio you like, blended with water.

This mixture can last for months in the refrigerator and can be used to season any type of meat. It is easy to prepare and use, there is less waste, and you can prepare a lot and refrigerate when scallion is cheap. Also, it makes meat more flavourful as the seasoning penetrates meats better like this.

Regular vinaigrette with balsamic, for over       the top flavour, add tarragon, garlic and sugar to taste. 

Ingredients:

1 flattened Best Dressed Chicken deboned breast

Débè’s green seasoning*

All-purpose/chicken seasoning

1 pot, spoon-cooked callaloo (steamed with onion and garlic only. NO OIL, NO SALT)

2 half-cooked strips of bacon (reserve bacon drippings)

1 oz Parmesan cheese, fresh or dried

Method:

Season flattened breast with green and all-purpose seasonings.

Spread cool callaloo on breast and top with cheese and bacon.

Roll breast to get a long thin shape and secure with toothpicks.

Slice and grill on high temperature for 2 to 3 minutes on each side, brushing with bacon drippings or garlic butter.

Serve as is, or with a sauce (If you’re not a big sauce person a light barbecue sauce would be fine).

Ingredients:

1/2 pound Best Dressed Chicken liver, well trimmed

1/2 small onion, thinly sliced

1 small garlic clove, smashed and peeled

1 bay leaf or cinnamon leaf

1/4 teaspoon thyme leaves

Kosher salt

1/2 cup water

1 1/2 sticks unsalted butter, at room temperature

2 teaspoons Cognac or Scotch whisky

Freshly ground pepper

1/4 cup cream (optional)

*Artesian Bread Crostini for serving

Method:

In a medium saucepan, combine the chicken liver, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt. Add water and bring to a simmer. Cover, reduce the heat to low and allow to cook, stirring occasionally, until the liver is barely pink inside, about after three minutes. Remove from the heat and let stand, covered, for five minutes.

Discard the bay leaf. Using a slotted spoon, transfer the liver, onion and garlic to a food processor; process until coarsely puréed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper, and process until completely smooth. Scrape the pâté into two or three large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.

Serve chilled.

Ingredients:

1 whole Best Dressed Chicken cut in two halves

Débè’s Green seasoning*

All-purpose/chicken seasoning

Onion, garlic & bay leaf

Beer

Brown sugar

Paprika

Method:

Season cleaned chicken halves overnight with green seasoning, all-purpose, paprika, and grill low and slow on a bed of onion, garlic and bay leaf.

Pour beer over chicken and wrap tightly in foil.

Cook until fork-tender.

Skin and debone while warm, then shred.

Add your favourite barbecue sauce with a dash of crushed red pepper and a bit of the cooking liquid.

Serve as a sandwich, on a hamburger roll or on an Artisan Bread Crostini.

Ingredients:

1/2 small watermelon, rind removed

8 ounces feta cheese, crumbled to taste

1/2 cup crème fraîche

1 1/2 tablespoons fresh lemon juice

1/4 cup fresh chives, finely chopped (prepare more for serving)

Salt and freshly ground black pepper

1/4 cup fresh basil leaves

Method:

Set the watermelon on a cutting board and cut side down. Quarter the watermelon, place each quarter on its side and halve each quarter crosswise (so you have eight thick wedges total).

In a medium bowl, stir together the feta cheese, cream, crème fraîche, lemon juice and chives.

Season with salt and pepper.

To serve, place 2 wedges of watermelon on each plate. Drizzle with feta dressing, and sprinkle with chives and basil leaves.

Serve immediately.