PINK CHICKEN SWIMSUIT RECIPES

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PINK BIKINI RECIPE | MYRECIPES



Pink Bikini Recipe | MyRecipes image

A sweet and refreshing cocktail that will easily become a favorite. As one online reviwer claims, "I have made this twice and since sharing it with neighbors, it has become a neighborhood hit. It's a drink that goes down pretty easy, so be careful to not have too many."

Provided by Julia Rutland

Yield Makes 10 cups

Number Of Ingredients 3

1 (1.75-liter) bottle raspberry lemonade (we used Simply Lemonade)
1?¾ cups coconut rum
1 cup amaretto liqueur

Steps:

  • Combine raspberry lemonade, coconut rum, and amaretto liqueur in a large pitcher. Stir well, and serve over ice.

HONEY-GLAZED PEPPER CHICKEN RECIPE | BON APPÉTIT



Honey-Glazed Pepper Chicken Recipe | Bon Appétit image

Brad Leone’s crispy grilled chicken is glazed in funky-sweet fermented garlic honey.

Provided by Brad Leone

Yield 4 servings

Number Of Ingredients 9

2 Tbsp. black peppercorns
4 Tbsp. pink peppercorns, divided
6 tsp. Diamond Crystal or 3¼ tsp. Morton kosher salt, divided
1 3½–4-lb. whole chicken
1 Tbsp. vegetable oil, plus more for grill
2 medium Fresno chiles, thinly sliced
½ cup fermented garlic honey, honey, or pure maple syrup
3 Tbsp. Champagne vinegar or white wine vinegar
A spice mill or mortar and pestle

Steps:

  • Finely grind black peppercorns and 2 Tbsp. pink peppercorns in a spice mill or mortar and pestle. Transfer to a small bowl and mix in 5 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; set seasoning aside.
  • Place chicken, breast side down, on a cutting board and use kitchen shears to cut along both sides of the backbone to remove (freeze and save it for stock!). Open chicken and turn skin side up. Press down on center of breast to flatten chicken—you should hear the breastbone crack. Using a chef’s knife or cleaver, split chicken in half through breastbone. Pat dry; rub all over with 1 Tbsp. oil. Sprinkle reserved seasoning all over, making sure to get into all the nooks and crannies. Place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 8 hours and up to 2 days.
  • Coarsely grind remaining 2 Tbsp. pink peppercorns in spice mill or mortar and pestle. Cook chiles, honey, vinegar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over medium heat, stirring occasionally, until mixture just turns amber in color and is reduced by about half (it should coat a spoon), 10–12 minutes. Stir in pink pepper and set aside.
  • Prepare a grill for medium heat. Lightly oil grate. Set chicken on grate, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 120°–130°, 15–20 minutes. Uncover and continue to grill, basting with honey mixture and turning chicken every 2–3 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 175° and 155° in the thickest part of breast, 10–15 minutes longer. Transfer to a cutting board and place skin side up. Let rest 30 minutes before carving.

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