How To Cook Easy Jamaican Jerk Chicken Kabobs

Today I'm going to talk about some of the products featured at the event.
The recipe I'm doing is an easier variation of my normal Jerk Chicken. But I've replaced the lengthy list of spices and herbs with Dizzy Pig Jamaican Firewalk rub.
Easy Jamaican Jerk Chicken Kabobs
3/4 cup white vinegar
1/2 cup orange juice
Juice of 1 lime
3 Tbsp Jamaican Firewalk rub (or other jerk rub)
1/4 cup olive oil
3 ea chicken breasts, boneless skinless, cut into 1" cubes
6 jalapenos (optional but you want them. No, you really do)
Mix the first four ingredients. Then slowly pour the oil into the mixture, whisking briskly. Marinate the chicken in this mixture for 3-4 hours. Note: When I'm normally use whole bone in thighs, I marinate them longer.
Cut the jalapenos in half, remove the seeds with a spoon, and then cut the halves in half. That would be quartered, in case you are bad at math like me. Basically you want 1" cube pieces. If you are totally afraid of heat, you can use bell peppers instead. If you are a chili head, use habaneros instead.
Thread the chicken pieces onto skewers alternating with pieces of jalapeno.
Set up your grill for direct grilling at a temperature of 350f.
It's the little things that count and here is a tip I got from Shawn, a rep from FireWire flexible skewers. I told him that I already had a set but he spent a good bit giving me tips and ideas anyway. Before I was just happy enough to use the FireWires to have skewers that fit inside an Egg since they bend. But he showed me if you thread the 'skewer' end through the 'loop' end, you can just flip it easily with the skewer end.

How To Cook Adobo Mexican Rice

One of the dorkiest (dorkiest used in the best possible way) things some Big Green Egg owners do is to incorporate the word Egg into any word, such as EGGceptional, EGGciting or EGGcelent. It gets a bit old after a while but you can't blame their enthusiasm.
Where was I? Oh yeah, Adobo Mexican Rice. I had a flat iron steak and decided to make our usual fajitas.
I needed a good side dish and Crepes of Wrath's Adobo Mexican Rice seemed to fit the bill so I converted it for live fire cooking.
Adobo Mexican Rice
adapted from Crepes of Wrath
1/3 cup + 2 tablespoons olive oil (or vegetable/canola oil)
2 cups long grain white rice, uncooked
5 cloves garlic, minced
14.5 ounce can diced tomatoes
1/2 red bell pepper, roughly chopped & seeded
1/2 anaheim pepper, roughly chopped & seeded
1 onion, roughly chopped
1 tablespoon chili powder
3 chipotle chilies in adobo sauce
2 cups chicken stock
1 cup beer or water
salt, to taste
In a food processor or blender, process the can of tomatoes with juices, chopped bell pepper, chopped onion, chili powder, and chipotle chilies in adobo sauce.
Preheat a cast iron dutch oven over direct heat on a 350f grill. Add oil and allow to come until it just starts to smoke.
TIP: mise en place is not just for fancy kitchens, it's crucial for working on the grills.
Add the rice and saute about 8 minutes, stirring occasionally.
You know it's ready when it has a nutty aroma and turns translucent. Add in the garlic and cook for another 2 minutes.
Next add the tomato mixture, stock, and beer and bring to a simmer.
The adobo rice had a lot more kick than I expected since I really didn't think that 3 chipolte and 1/2 anaheim pepper are what I'd consider "hot". It was very flavorful and was excellent served in the fajita along with the steak and peppers. This makes a heck of a lot. The original recipe said 6 servings but it yielded more like 10-12 servings. That's okay, more for leftovers!