Black and Blue Gamecock
For the Clemson Tiger fans out there, here is a great recipe for cooking Gamecock. Great for a Death Valley tailgating dish.
4 chicken thighs, skin off (You can use breasts as well)
¼ cup Clemson blue cheese, crumbled
4 tbsp blackening seasoning (Want to make your own? Click Here for the Recipe)
¼ cup fresh cilantro, chopped
Baking dish, greased
Sealable plastic bags
Place pieces of chicken in sealable plastic bags. (Don’t use too big of a bag. You want the juice to be able to cover and sit on the chicken tightly)
Cut oranges in quarters.
Squeeze 6 of the 8 orange quarters into the bag with the chicken. (If there is room, put the squeezed orange quarters in the bag.
Put bag in refrigerator and marinate for at least 1 hour.
After at least an hour, preheat oven to 375 degrees.
Pull the chicken out of the bag and drain.
Pat pieces of chicken dry with a paper towel.
Rub each piece of chicken with at least 1 tbsp of blackening seasoning. (You can use more if you like)
Place pieces of chicken in baking dish.
Bake for at least 50 minutes or until the chicken is thoroughly done and starting to fall apart.
Remove chicken from baking dish and let settle for 5 minutes.
Place chicken on dish it is to be served on and sprinkle evenly with blue cheese and cilantro.
Cut remaining 2 orange quarters in half and garnish the plate with them.
Serve with grits, rice, mashed potatoes or cream of corn and a green vegetable such as collard greens, Brussels sprouts or string beans or you favorite green vegetable.