What's My Favorite BBQ?

Summer is a perfect time for BBQ. The fresh herbs from the garden add extra flavors to the grill. Here's one of my favorite summer meal, it is easy to replicate and always a crowd pleaser.

Grilled Jamaican Jerk Chicken:
 1 large fryer chicken, sectioned;

1 C. chopped fresh flat leave parsley;
1 C. Red Hot brand  hot sauce;
1/4 C. vegetable oil; 5 large cloves of garlic;
Juice from 1 lime;
1/2 small red onion;
1/2 t. pepper, salt to taste;
2 T.  McCormick Caribbean Jerk Seasoning;

Mix the hot sauce, herbs and spices together, rub all over the chicken pieces. Let the meat marinate for at least 2 hours. Grill on charcoal or gas grill until chicken pieces are done. Garnish with lime and chopped green onions. Serve with Thai Noodle Salad below.

Thai Noodle Salad:

1 lb. spaghetti pasta, cook until done. Drain, add 2 T. salad oil, toss and set aside.

For the sauce: 3 T. Sauce, 2 T. balsamic vinegar, 1/4 t. white pepper, 1/2 t. salt, 1 t. sesame seed oil, 2 T. sugar, 1 T. honey, 1 t. Red Rooster Sauce (Chinese hot pepper sauce), 2 T. creamy peanut butter, 3 large cloves of garlic crushed, 2 finely chopped jalapeno pepper, 1/2 C. chopped green pepper. Mix all ingredient together, pour over the noodles. If the noodle is too dry, add pasta cooking liquid until it reaches desired moisture content.Adjust salt to taste.

Garnish with fresh chopped cilantro. Serve with Grilled Jamaican Jerk Chicken.