The Fire Island Cookbook: BBQ Jerk Chicken

As you may have noticed, barbecue is often a featured topic on Rural Mom.  Well, naturally, as a Kentuckian, it’s not just a summer favorite, it’s tradition.

And so I reckon you can figure out easily why a cookbook like The Fire Island Cookbook are irresistible to take a peek inside the attractive cover to find out what summer treats and barbecue goodness awaits.

About two seconds after taking a peek inside, I was instantly charmed by the tantalizing pictures and sizzling recipes begging to be sampled like Blood-Orange Grappa Granada, Mike’s Carribbean Spiced Ribs, Sauteed Pina Colada and the recipe I gravitated towards first, BBQ Jerk Chicken, because I had a pack in the fridge and some fresh thyme to put to use.

I adapted the BBQ Jerk Chicken slightly omitting the tsp of cayenne, but leaving in the red pepper flakes, because I like heat, just not too much.  With that said, this is some of the best BBQ chicken I’ve make in ages. Tangy sweet with just the right amount of heat and so tender, it literally fell off the bone.

My eldest Rural Boy has promptly demanded we make it again, and make it often.  I’ll have little problem fulfilling his request as it’s super simple to make, requiring very little prep, just an amazing marinade you toss together easily and average cook time.

The Fire Island Cookbook, written by food and travel writers Mike DeSimone and Jeff Jenssen, is a collection of meals using seasonal produce to keep taste-buds dazzled from Memorial Day through Labor Day. Recipes include wine pairings, dinner menu suggestions, plating ideas, and helpful tips and techniques – all designed to enhance your summer gatherings.

For our country cookbook shelf, I foresee this will be a dog-eared favorite to turn to.  Blood-Orange Grappa Granada, made with some old world authentic Italian Grappa supplied by a relative, is next up on my list.  I’ll share the results soon!