Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Cocktail
Grill and Smoke
A smoky twist on the classic margarita - citrusy, refreshing, and finished with a hit of Tajín and fresh mint.
Photo Credit: Caitlin Kreidler
Ingredients
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2 cups lemon juice
1 ½ cups sugar
1 cup water
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1 lemon wheel
1 sprig fresh mint
Tajín and salt, for rim
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2 oz Patrón Silver
½ oz Patrón Citrónge
1 oz smoked lemon syrup
Ice
Directions
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Combine all ingredients in a heat-safe container.
Cook direct on the Big Green Egg at 250°F / 121°C for 30 minutes.
Remove from heat, stir or blend until fully dissolved.
Double strain and refrigerate. Best within 3 days.
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Rim your glass with Tajín salt.
Lightly “spank” the mint to release its aroma.
Place mint sprig and lemon wheel inside the rimmed glass.
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In a tin shaker, combine all ingredients with 1 cup of ice.
Shake well.
Pour into the Tajín-rimmed glass.
Add garnish and enjoy.
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