Communal Cooking: Grilled Chicken Recipe

With summer almost over, it’s time to make the most of the good weather; to get outside and enjoy the healing power of nature with others.

To provide some inspiration, this week we’d like to share the story of Snow Peaker, Rob Darmour, an outdoor enthusiast, designer and founder of Earth\Studies. Rob and his partner Jess created a sanctuary in their backyard for gardening, gathering and relaxing. They recently hosted some friends for a communal cook-up centred around the Takibi Fire & Grill and the new Takibi Garden Table.  

The Takibi Fire & Grill brings people together in a special way. Cooking around the fire eliminates barriers and creates an inclusive experience where everyone contributes. Why not create your own similar experience using Rob’s savoury chicken marinade? Pair the protein with your favourite seasonal vegetables.  

Gear: 

• Takibi Fire & Grill 
• Takibi Garden Table 
• Fire Tool Set 
• Coal Bed 
• BBQ Pitts  

Ingredients: 

• Chicken Wings 
• Garlic minced 
• Ginger peeled and minced 
• Smoked paprika 
• Cayenne pepper 
• Smoked Sesame oil 
• Tsuyu 
• Rice Wine Vinegar 
• Salt and Pepper 

Prepare the marinade three or more hours before you plan to grill. This recipe is a hybrid of traditional marinade techniques that impart deeper flavour, and dry rub methods that bring a spicier profile.  

Start by mincing a handful of garlic cloves and a large portion of ginger root. Combine this with a generous amount of smoked paprika and cayenne pepper in a large mixing bowl. Add a few spoonfuls of tsuyu and a dash of rice wine vinegar with a splash of toasted sesame seed oil. Whisk to combine all ingredients evenly until the mixture is somewhere between fluid and paste. This will help the marinade coat the chicken evenly.  

Have a quick taste test and adjust it to your liking. Once you’re happy with the flavour, toss the chicken wings in the bowl until evenly coated. Cover, and place in the refrigerator for three or more hours for the best flavour. 

Prepare your grill on medium-low for gas or set your grill surface higher over coals. Cook slowly over a low constant heat, turning the wings and moving between hot spots and cool areas of your grill. As the wings begin to look done, use a brush to glaze the surface of each wing with the remaining marinade. Gill until they reach an internal temperature of 165ºF / 74ºC to ensure good moisture without being undercooked. 

For some added variety, add seasonal veggies to your preference. To prepare, simply slice and season with salt, pepper and a neutral oil then lightly grill, turning halfway through to char both sides until tender and delicious.

Serve and enjoy.