BGB Chopped Challenge A Frame Chicken

BGB Chopped Challenge A Frame Chicken

BGB Chopped Challenge A Frame Chicken

As many of you know by now, I am a contributing member of another Big Green Egg blog named The Big Green Brotherhood. One of the things we do to have some fun is to do a virtual “Chopped Challenge” including a mystery box of ingredients. For this challenge the brotherhood partnered with a company in St. Augustine, Florida that produces a terrific hot sauce named A Frame Sauce Company. A Frame Sauce company’s owners Caleb Cooper and Scott Herlihy work with Datil Pepper’s which are similar to Habaneros but have a sweeter more fruity flavor. This unique pepper produces a well balanced hot sauce with just the right amount of heat and sweet. This challenge was a lot of fun and produced a fantastic recipe as result. Now sit back, grab your favorite glass of chardonnay, and enjoy this post for BGB Chopped Challenge A Frame Chicken.

BGB Chopped Challenge A Frame Chicken

For this challenge our box contained a bottle of A Frame Hot Sauce, bone-in chicken thighs, couscous, and pears. 

BGB Chopped Challenge A Frame Chicken

I made a simple glaze with the A Frame Hot sauce and butter. Reducing both down by half to make a thick, sweet, hot, buttery glaze for the chicken. 

BGB Chopped Challenge A Frame Chicken

I seasoned the chicken with salt and pepper and cooked them skin side down on the Big Green Egg raised-direct at 400°. After the fat rendered and the skin was crispy, I flipped the chicken and started to glaze them with the A Frame Sauce and butter Glaze.

BGB Chopped Challenge A Frame Chicken

Meanwhile, I cooked the couscous with chicken stock, a little butter, and salt & pepper. When done I let the couscous cool to room temp. When cooled I mixed the couscous with an egg, chopped green onion, and Parmesan cheese. Forming the mixture in to patties before cooking them on a cast iron pan. The couscous cakes came out great!

BGB Chopped Challenge A Frame Chicken

BGB Chopped Challenge A Frame Chicken

First, I placed the couscous cakes on a plate as a base. 

BGB Chopped Challenge A Frame Chicken

Next, I made a simple arugula salad with blue cheese and a Dijon vinaigrette and placed that on the couscous cakes. I then sliced the pear thin and placed that on the salad. 

Finally, I topped off the whole thing with the glazed chicken thighs. This dish was terrific and will definitely be made again. In addition, the A Frame Hot Sauce will become a staple in the Buddha household. 

BGB Chopped Challenge A Frame Chicken

BGB Chopped Challenge A Frame Chicken

BGB Chopped Challenge A Frame Chicken

 

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