Bulleit Frontier Whiskey
Grilled Chicken Thighs with Pomegranate Molasses & The Shade Maker hero

Grilled Chicken Thighs & The Shade Maker

The Shade Maker

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Ingredients

  • 35ml Bulleit Bourbon

  • 35ml Unsweetened Coconut Milk

  • 35ml Pineapple Juice

  • 30ml Simple Syrup

  • 20ml Fresh Lemon Juice

  • 5 Square Cubes Ice

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Instructions

  • In a blender combine all ingredients; Blend on high

Grilled Chicken Thighs with Pomegranate Molasses

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Ingredients

  • 4 Pieces Chicken Thigh

  • 4 Tbs Cajun Spice Mix

  • 1 Whole Pomegranate (Clean Seeds Out Or Buy Pre-Cleaned)

  • 2 Tbs Olive Oil

  • 1 Pack Fresh Green Beans

  • 1/2 Cup Hazelnuts (For Toasting)

  • 1/4 Cup Molasses

  • 1/8 Cup Water

  • 1 Tsp Salt

  • 1/2 Tsp Garlic, Chopped

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Instructions

  • De-seed Pomegranate

  • Preheat Grill

  • Season Chicken Thighs with Cajun Spice Mix (both sides)

  • Add seasoned Chicken Thighs to grill; Cook for 5-7 minutes on one side on medium high heat, turn chicken and cook for 4-5 minutes

  • While Chicken Thighs cook, add Hazelnuts to the non-oiled pan; toast for 2-3 minutes

  • While Hazelnuts toast, add Molasses, Water, and 1/2 of the Pomegranate Seeds to a saucepan; bring to a boil and reduce by half (about 5 minutes)

  • Remove toasted Hazelnuts from pan and chop. *Chef Jup Tip: use the widest part of your knife the bottom of your palm to push down on 5-6 nuts at a time

  • Remove Chicken Thigh from grill when cooked through; set aside to rest

  • Add Green Beans to the pan used for hazelnuts, saute with Garlic. Add remaining Pomegranate Seeds and Toasted Hazelnuts; cook for 5-6 minutes

  • To plate, place Green Beans on plate, place Chicken Thighs on top, and drizzle with Pomegranate Molasses

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Food and Cocktails

Bold in taste, with a distinctively smooth finish, Bulleit's high rye recipe provides a gentle spice that perfectly pairs with any dish, adding character and flavour to your favourite Americana meals.