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Summertime Grilled Chicken with Tomato Jam

Kevin West / Los Angeles, CA / Excerpted from: Saving the Season: A cook's guide to home canning, picking, and preserving by Kevin West (Knopf). Copyright 2013.

Pairs with: Ginger DRY Soda

Grilled Chicken

Small chicken
Whole fresh rosemary leaves
Fresh lemon juice
Garlic
Salt
Pepper
Smoked paprika
Extra virgin olive oil

- The night before grilling, cut a small fryer into quarters, and toss the pieces with a generous sprinkling of whole fresh rosemary leaves, freshly squeezed lemon juice, crushed garlic, salt, freshly cracked black pepper, and a few pinches of smoked paprika. Douse everything with extra- virgin olive oil, and mix to coat well. Cover the chicken, and refrigerate overnight, stirring a few times to distribute the flavor.
- The next day, remove the chicken from the refrigerator an hour before cooking.
- Grill the pieces over medium- hot coals for 10 to 12 minutes per side, or until the juices run clear. Transfer to a platter.
- Once the chicken is cool enough to handle, chop the breasts into rustic halves and slice the legs from the thighs. Toss the chicken and its juices in a large bowl with abundant paper- thin lemon rounds, several fresh rosemary sprigs, a sprinkling of salt and pepper, and a splash of your best-quality extra virgin olive oil.
- Serve warm, at room temperature, or cold, dressed on the side with Tomato Jam with Smoked Paprika.

Note:

You can also “grill” the chicken under the broiler. Put the chicken in the oven with the skin side down, then flip it so the skin will crisp and brown as it finishes cooking.

Tomato Jam with Smoked Paprika

5 pounds Roma tomatoes
2 tablespoons freshly squeezed lemon juice
1½ cups sugar
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1⁄8 teaspoon smoked paprika

Yields 1 pint

- Peel, seed, and chop the tomatoes. As you work, place the chopped pieces in a colander to drain.
- Combine the tomatoes, lemon juice, and sugar in a preserving pan. Allow the mixture to macerate for 10 minutes, then bring to a boil over a high flame and reduce, stirring regularly. After 15 minutes, add the salt, pepper, and paprika. Continue reducing until thickened, 10 to 15 minutes longer. Taste, and add more paprika if you would like. Ladle the hot jam into two prepared ½-pint jars, leaving ¼ inch headspace. Seal, and process in a boiling- water bath for 10 minutes.

Notes:

- Think of tomato jam as high-class ketchup. The basic recipe above - flavored with salt, pepper, and smoked paprika - would be delicious with a crusty grilled- cheese sandwich.
- Tomatoes release copious water, so use a wide preserving pan. You’ll know you’ve got jam when there’s no excess liquid in the corners of the pot. If in doubt, put a teaspoon of jam on a chilled plate in the freezer for 90 seconds. If the mixture holds together, it’s jam. If it leaks water at its edges, it’s not yet done.
- Don’t overstir at the early stages of cooking, so that the jam stays chunky. The yield for
this recipe is small - 5 pounds of tomatoes for 1 pint of jam.