Growing up in Hawaii you develop an appreciation for cross cultural mingling, especially in cuisine. Kurt Winner, my husband a native New York to Hawaii transplant and an avid chef, developed this favorite family recipe years ago. You can use it to create kabobs along with fat quarters of red,green and yellow bell peppers and onions or as a simple marinade for grilled chicken. He favors it served Buffalo New York style with an Oregon twist; alongside some Oregon Rogue bleu cheese dip and crudites.
Four Pepper Spicy Grilled Chicken
- 1 package NOH Korean Kim Chee mix
- 3 pounds boneless chicken breasts
- Szechuan peppercorns,crushed
- black pepper,ground
- Cayenne pepper,ground
- chili pepper flakes
- bleu cheese, Rogue Bleu from Southern Oregon preferred
- Litehouse bleu cheese dressing,ready made
- crudites;celery sticks,broccoli florets,cherry tomatoes, cucumber sticks,red bell peppers
A few hours before you wish to grill, sprinkle the NOH Kim Chee mix over the chicken in a zip lock bag, and as much of the four peppers as you wish ( be careful of the Szechuan – it overpowers easily) and put in the refrigerator. Prepare the crudites and arrange on a chilled platter. Crumble as much bleu cheese as you want into the Litehouse dressing and mix it together. When you are ready take the chicken out of the bag and grill it. Cut it into bite sized pieces and plate. Serve with the crudites plate and bleu cheese dip.
Note: NOH Kim Chee mix is available at Oriental Grocery on Southeast Portland’s 82nd Avenue, Fu Bon shopping center on 82nd and Lilly Market in Southeast at 1001 N.E. Halsey. It contains chili pepper,garlic,ginger,shrimp salt and sugar.