Recently, I’ve been buying these badass spicy artisan pickles from the Chill Dill at the Wiregrass Fresh Market. The last time I was there I struck up a conversation with the pickle purveyor and he gave me some advice: “When you’re done with the pickles, marinate some chicken in the brine and peppers.”
Well I took said advice and it came out awesome. A fiery, burn-a-hole-in-your-stomach kind of awesome, but awesome nonetheless.
After letting it marinate in the peppers and brine for about 2 hours, the finished product is an insanely flavorful (and hot) piece of chicken. And because I am that masochistic, I decided to double-down on the heat and made a batch of sriracha mashed potatoes to go with it which actually complemented things quite well. I did cool things off with a pear and gorgonzola salad and a glass of sangria though.
What can I say, I like my heat.
Have a favorite spicy dish? Leave a message in the comments section below!
And remember… the food abides…