Bbq, Thai Chili, Spicy Jamaican Jerk, Salt ' N ' Pepper Recipe

Make dry rub

In a medium bowl combine 1/2 cup brown sugar, 2 tbs smoked paprika, 1 tbs garlic powder, 1 tbs onion powder, 1.5 tsp kosher salt and 1 tsp black pepper. Stir until evenly mixed. Reserve half of this dry rub to use as a seasoning for pork ribs or shoulder; use the remaining half for chicken if using.

Make BBQ sauce

In a small saucepan over medium heat combine 1/4 cup apple cider vinegar, 1/2 cup ketchup, 1 tbs Worcestershire sauce, 2 tbs honey and 1 tsp minced chipotle. Bring to a gentle simmer, stir to dissolve honey, then reduce heat and simmer 5 minutes until slightly thickened. Adjust sweetness or acidity to taste. Remove from heat and set aside to cool. Use as basting sauce during the last 10–15 minutes of cook time.

Blend Thai chili sauce

In a blender or food processor add 6 fresh Thai chiles (stemmed; leave seeds for heat), 4 garlic cloves, 3 tbs fresh lime juice, 2 tbs fish sauce, 2 tbs rice vinegar, 1 tbs light brown sugar and 3 tbs neutral oil. Puree until smooth. Taste and adjust for heat or salt. Transfer 3–4 tbs of this sauce to a small bowl to use as a glaze; reserve the rest as a marinade.

Marinate protein

Place half of the prepared chicken (4 thighs) or 1 lb of pork in a sealable bag or shallow dish. Pour 1/3–1/2 of the blended Thai chili mixture over the meat, massaging to coat. Marinate in the refrigerator for at least 1 hour or up to 6 hours for more flavor. Reserve the small bowl of glaze for basting.

Make jerk marinade

In a blender or mortar and pestle combine 4 chopped scallions, 2 tbs fresh thyme leaves, 2 tsp ground allspice, 1/2 tsp ground cinnamon, 1 seeded and chopped Scotch bonnet or habanero, 1 tbs brown sugar, 2 tbs soy sauce, 2 tbs lime juice, 2 tbs olive oil and 1 tsp salt. Blitz until a coarse paste forms. This is bold; if you want less heat, use half the hot pepper.

Marinate protein

Place remaining 4 chicken thighs (or remaining 1 lb pork) into a bag or dish and coat with the jerk marinade. Refrigerate for at least 2 hours or preferably overnight for deep flavor. Remove from fridge 30 minutes before cooking to come toward room temperature.

Prep seasoning

Combine 1 tbs kosher salt, 2 tsp freshly ground black pepper, 1 tsp garlic powder and 1/2 tsp optional chili flakes in a small bowl. This simple mix is intended for quick-cook cuts or as a finishing sprinkle on grilled items for a crisp, pepper-forward crust.

If you plan to make a Salt 'n' Pepper version, pat the protein dry with paper towels, rub lightly with 1–2 tbs neutral oil, then coat evenly with the seasoning just before searing or grilling to produce a crisp crust.

Preheat and prepare grill or oven

Preheat oven to 325°F (160°C) for low-and-slow pork or prepare a medium-high grill (about 375–425°F / 190–220°C) for chicken. Oil the grill grates or line a sheet pan with foil and lightly oil if using the oven.

Cook pork low-and-slow (if using)

If cooking pork ribs or shoulder: rub the meat all over with the reserved BBQ dry rub. Place in a roasting pan and cover tightly with foil. Roast at 325°F for 2.5–3 hours for shoulder (or 2–2.5 hours for ribs) until tender and falling toward fork-tender. In the last 20 minutes remove foil, brush with BBQ sauce, and increase oven temperature to 400°F or switch to broil briefly to caramelize; watch carefully to avoid burning.

Cook chicken thighs (two styles)

For BBQ/BBQ-rubbed chicken: Pat marinated or dry-rubbed thighs dry. Sear skin-side down on a preheated grill or skillet over medium-high heat for 4–6 minutes until deeply browned. Flip and cook 6–8 more minutes, basting with the prepared BBQ sauce during the final 8–10 minutes. Use an instant-read thermometer — target 165°F (74°C) internal temperature. For Thai chili chicken: Grill or pan-sear the thighs marinated in the Thai chili mixture skin-side down for 5–7 minutes, flip and cook another 5–7 minutes, basting in the reserved Thai glaze during the last 3–4 minutes until cooked through. Adjust cooking times for bone-in vs boneless. For Jamaican jerk chicken: Grill over medium-high heat for 6–8 minutes per side, letting the marinade char slightly to develop flavor; target 165°F (74°C). For Salt 'n' Pepper chicken: Sear on high heat for 4–6 minutes per side until a crisp crust forms; finish in the oven if needed to 165°F.

Rest and finish

After cooking, transfer meats to a cutting board and let rest 5–10 minutes. Brush once more with any reserved sauce (BBQ or Thai) if desired. Sprinkle Salt 'n' Pepper seasoning on pieces prepared that way for an additional bright finish. Garnish with chopped fresh cilantro and serve lime wedges on the side.