By Paula Dream (AKA Kale Haygood)

Have I got a treat for you in this edition! Here are two of my favorites, chicken, and shrimp. Everyone knows how much I enjoy my chicken! 

Lately, we’ve had some beautiful days (who knows what tomorrow will bring) so I was thinking of breaking out the ol’ Traegor from under its cover. If you don’t have access to a grill, a stovetop cast iron griddle will suffice, but you’ll miss some of that smoky flavor. 

Well, it’s time to run and re-bait my traps. Maybe I’ll find chicken! Have a great week.

BOURBON BBQ CHICKEN BREAST
4 tablespoons butter
3 tablespoons bourbon whiskey
1 tablespoon BBQ seasoning
4 boneless, skinless chicken breasts
1/4 cup packed brown sugar
2 tablespoons Dijon mustard
2 tablespoons tomato paste
2 teaspoons apple cider vinegar
1 green onion, thinly sliced

Heat grill to medium heat. In a large bowl, mix melted butter, two tablespoons bourbon, and seasoning. Add chicken and toss to coat. In a small bowl, add remaining bourbon, brown sugar, mustard, tomato paste, and vinegar. Stir until sugar dissolves. Transfer 2 tablespoons of mixture to a small bowl for serving.

Place chicken on the grill. Cook for five minutes, and then turn chicken and brush with two tablespoons of brown sugar mixture. Cook five to ten minutes longer until temperature reaches 165 degrees. Top with green onions.

MARGARITA GRILLED CHICKEN BREAST
1 orange
1 lime
2 tablespoons tequila
1 tablespoon honey
1 tablespoons vegetable oil
1 package taco seasoning mix
4 boneless, skinless chicken breasts
2 tablespoons fresh cilantro, chopped

Heat gas or charcoal grill to medium heat. Grate 1/2 teaspoon zest from orange and lime. Cut orange and lime in half and set aside. In a gallon resealable storage bag, mix orange and lime zest, tequila, honey, oil, and seasoning mix. Add chicken and shake to well coat chicken. Refrigerate at least 10 minutes but no longer than two hours. Remove chicken and place on grill and cook 12 to 15 minutes, turning once, until done. Now place orange and lime halves on grill, cut side down for three to six minutes until charred. Remove and cut into wedges. Top chicken with cilantro and citrus wedges. Serve over rice.

TEQUILA SUNRISE SHRIMP
1 to 2 pounds shrimp, shelled and cleaned
1/2 cup orange juice
1/4 cup tequila
2 tablespoons fresh mint
Pinch of salt

Add shrimp to a large resealable plastic bag. In a bowl, stir together orange juice, tequila, mint, and salt. Pour over shrimp. Seal bag and refrigerate for 30 minutes. Remove shrimp and grill over medium-high heat two to three minutes on each side. Depending on the size of shrimp, you may have to add a minute or two.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com