We’re Spicing up Summer Grilling with the Flavor of Zhoug

You ready?

Hi, I'm Rick Martinez, a Bon Appetit contributor,

and I'm here in the kitchen today with my friend,

Fearless Flyer, from Trader Joe's.

Hi.

You know, I'm a big fan

of grilling outside during the summer,

and exploring new recipes with loads of flavor.

Fearlessly, of course.

And I'm excited because you brought me a special gift.

I did, I brought some amazing Trader Joe's Zhoug Sauce.

Tell me about it.

It's actually originated in Yemen,

and it's a spicy green condiment

made with cilantro, jalapeno and spices.

You can't go wrong with the Zhoug on our side.

This is so delicious.

It's creamy, herby,

it's all the flavors that I grew up with.

Delicious.

So what do you have planned for us today?

I'm gonna take that amazing Zhoug Sauce,

marinate some chicken, and grill some chicken thighs.

All right, what's first?

I am going to use the whole container,

a quarter cup of lemon juice,

a quarter cup of orange juice,

a little honey for sweetness, Very nice.

Three tablespoons of kosher salt,

I've also got a cinnamon stick, that's gonna bring out

that Middle Eastern spice.

So I'm gonna throw the sliced citrus into the bag,

because the bag will contain everything,

and you can zhuge Zhoug.

By squeezing the citrus, you're releasing the oils

and some of the juice in the slices.

We're gonna let that sit for about three hours,

but it's even better if you do it overnight.

And now, through the magic of video,

we have some marinated chicken.

Your goggles may get a little bit foggy.

Oh, it's summertime!

So I'm starting this skin-side up.

This is the time when you want to use your cover.

You'll create a little oven.

The temperature will probably go up to around 500 degrees

and in about 20 minutes,

your chicken will be perfectly cooked.

You're the grill master, Rick!

[Rick] That's what they call me.

There's magic in the Zhoug!

So much magic.

It's time for the cooking dance.

Cook that chicken!

It's hot, we're hot, yeah!

All right, it's been about 20 minutes, are you ready?

I'm ready if you're ready.

I'm so ready.

It smells so good.

[Fearless] You're definitely not wingin' it.

No, no wings here.

We're gonna let this rest for about 10 minutes,

and I'm gonna throw some citrus on the grill.

All right, while that's cooking,

we're gonna start the slaw.

I'm going to thinly shave the fennel.

Good that you have your glasses on.

Your technique is slaw-less. (laughing)

Now we're gonna make our dressing.

I'm gonna use a little more of this delicious Zhoug Sauce,

quarter cup of lemon juice, quarter cup of orange juice.

Very nice!

Now you can see all the herbs and all the spices

and a little bit of the chili flake

that are in the Zhoug Sauce.

And just pull this citrus off,

and I want this piece of chicken right there.

I'm gonna take a little bit of slaw,

I'll save some for you.

Gonna give it a nice little squeeze of orange,

give it a squeeze of lemon.

I'm going to throw on some beautiful olive oil

I got from Trader Joe's,

and then I'm going to take my reserved fennel fronds.

To me, it's just like throwing on cilantro leaves

or parsley leaves at the end.

You know what else?

I'm gonna take a little bit of the reserved dressing

from the slaw, ah, look at that!

And just to cool things down a little bit,

I'm gonna take some yogurt.

We also swirled a little bit of the Zhoug Sauce in here.

I am ready to dig in.

Mmm, it's so good.

I'm so glad you used the fennel in the cole slaw!

There's so much heat in the chicken,

that slaw just cools everything down.

Fearless, thank you so much for coming today,

and bringing that amazing Zhoug Sauce!

Thank you Rick, let's dive into this feast.

[Rick] Let's go!