Chef Feiny's Everything Rub Chicken

2 tablespoons Feiny's Everything Rub

1/2 cup plain Greek yogurt

1 Meyer lemon, juice and zest

2 large garlic cloves, smashed

Sea salt and black pepper

10 boneless chicken thighs

Combine all the ingredients. Season to taste with sea salt and black pepper. Marinade chicken for three hours. Bring chicken to room temperature 20 minutes before cooking.

Preheat outdoor grill to medium high

Arrange chicken in a single layer and brush with extra marinade. Grill for 8 to 10 minutes or until cooked, turning over occasionally during cooking. Serve immediately with fresh herbs and extra olive oil over the top.

Grilled Thai Chicken

t's all about outdoor grilling during the summer months for my family and I. Grilled Thai Chicken is a favorite. Use your favorite brand of Thai paste and be aware that they vary greatly especially in heat factor. Do you have a summer favorite?

4 boneless chicken thighs 

3 tablespoons Thai red curry paste 

1 large lime, juice only 

1/2 cup coconut cream 

1/4 cup extra virgin olive oil 

Sea salt and black pepper

Combine all the wet ingredients. Season with sea salt and black pepper. Marinade chicken in room temperature for up to 30 minutes.

Preheat outdoor grill to medium high

Arrange chicken in a single layer and brush with extra marinade. Grill for 8 to 10 minutes or until the chicken is cooked. Serve immediately with fresh herbs and extra olive oil over the top.

Lemon Garlic Mustard Chicken Drumsticks

12 drumsticks

1 tablespoon whole grain mustard

1 Meyer lemon, juice and zest

4 garlic cloves, crushed

4 tablespoons extra virgin olive oil (plus extra)

Sea salt and black pepper

Preheat oven to 450 F.

In a large mixing bowl, combine mustard, lemon juice, lemon zest, olive oil, and garlic. Add chicken and make sure to fully coat. Season with sea salt and black pepper. Set aside for two hours to marinade in the refrigerator or longer. Bring chicken to room temperature (about 20 minutes) before cooking.

Arrange chicken in a single layer on a prepared baking sheet. Drizzle extra olive oil on top of the chicken. Bake for 8 minutes on each side, or until chicken is cooked and crispy.

Grilled Lamb Kofta

1 lb ground grass fed lamb 

3 small green chillies, remove seeds 

1 large white onion 

1 large egg 

1 tablespoon fresh minced garlic 

1/4 cup fresh chopped parsley 

1/4 fresh chopped mint 

1 tablespoon smoked paprika 

1 teaspoon cinnamon 

1 teaspoon ground all spice 

Sea salt and black pepper to taste

Finely chop onion and green chillies using a food processor. Pulse in egg, garlic, parsley, mint, paprika, cinnamon, and all spice to make a smooth paste. Season well with sea salt and black pepper. Pulse in lamb to combine.Divide mixture into 8 equal amounts and mold evenly onto the ends of metal skewers (refer to picture). 

Grill under high heat for 10 minutes, turning over frequently or until cooked. Serve immediately with fresh yogurt and cucumber slices.