Nerpy's Cast Iron Tropical Spicy BBQ Chicken





Nerpy's Cast Iron Fried Tropical Spicy BBQ Chicken with Potato wedges & Cucumber Salad


You don't always have to use the grill. This is an easy way for making chicken when the weather is not ideal for outdoor grilling. It retains all the delicious flavor.


Ingredients:
Nerpy's One Drop Green Seasoning (AKA our Jamaican Pesto)
1 Whole Chicken flattened
Oaks Flaxseed Oil
Oaks Coconut Oil
Nerpy's Spicy Tropical BBQ Sauce
Sea Salt
Mixed herbs
Potatoes cut into wedges
1 English cucumber
1/2 Red onion


Directions:

Season chicken with Nerpy's All Purpose Green Seasoning, mixed with Oaks Organic Flaxseed Oil and a bit of sea salt.

We used two full teaspoons per 1/4 of chicken, so 8 teaspoons of the Green seasoning and about 4 teaspoons of Oaks Flaxseed oil for the whole chicken. Rub in well.
Marinate for 1/2 hours or longer if you have the time.

Rinse and scrub sweet potato of any loose dirt, allow to air dry, then cut into wedges

Heat pan up to about medium high, then add a teaspoon of Oaks Coconut oil. Once the coconut oil has melted add the marinated chicken the skillet skin side up.  Cook for about 10mins, turn heat down to medium then flip over to skin side.  Brush on some of the marinade onto chicken and from the skillet spoon some the oil and marinade mix all over the chicken.  After another 10mins turn heat to low and flip chicken over again.  

Begin basting with Nerpy's Tropical BBQ Sauce.

Turn on oven and pre-heat to 375 degrees, once the oven gets to temp place skillet in the oven and cook for about 20m.  While the chicken is in the oven cut your potato up into wedges and season with a spice rub that you like, then add to deep fryer.

While both items are cooking rinse the cucumber, peel and prepare your plate for serving

Turn off oven and deep fryer. Remove skillet from oven and place on stove top.  Remove wedges from deep fryer.

Nerpy's Spicy Tropical BBQ Sauce adds that final touch to Spice it up and add a nice sweet heat to it.

Plate and enjoy...Bon appetit
Hope you like it.  Let's Eat and Enjoy.  Nice It up!


All credit to Howard Mellad and Chef V at Tyloaks Distribution and Oaks Kitchen for putting this production together.

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