Kaya Hard (Elephant Seasoning, Gulf Breeze, Florida)
Serves 3–5
One of my favorite dishes at every family cookout was the marinated, char-grilled chicken that my dad Chef Carlo would make using his Elephant® seasoning blend. The aroma of chicken sizzling on the charcoal grill is a scent that I will never forget, and the first bite of Dad’s grilled chicken was like heaven on earth. This dish would bring everyone together around the grill. It was always story time when my dad started grilling. Friends and neighbors would come by to see what that wonderful aroma was, and, once they found out where it was coming from, my Dad would always offer a piece of his chicken, along with one of his famous stories.
¼ cup soy sauce
¼ cup Worcestershire sauce
⅛ cup Dale’s® marinade
⅛ cup vegetable oil
10 chicken thighs or wings (with or without the drum separated)
2 tablespoons Elephant® all-purpose seasoning blend (plus 1 tablespoon liquid smoke if using a gas grill)
Mix together the soy sauce, Worcestershire sauce, marinade, and oil. Pour over the chicken and marinate for 4 hours, rotating every hour.
Lay the chicken on a flat tray, and then generously sprinkle each piece with Elephant® seasoning until every piece is well-coated and seasoned.
Heat the grill and clean. Grill, turning occasionally, until fully cooked (and the internal temperature reaches 165°F). For chicken thighs, grill for approximately 15 minutes. For chicken wings, grill for approximately 10 minutes.