After years of serving up perfectly grilled steaks, Chef Amar Santana knows his way around a grill.
So with summer – and BBQ season – well underway, we partnered with Jack Daniel’s to take Chef Santana on the road for our new series Grill Collabs. The Chef, who has roots in the Dominican Republic, will hang out with Latino creatives in different cities across the US and team up to make some mouthwatering meals inspired by their heritage.
In this episode, Chef Amar hit Miami to hang with Dominican rapper Fuego, who recently released Libre: Fireboy Forever, his first album since joining Universal Music Latin’s Transcend.ent division. Watch them hit the studio, and then grill up some pollo a la wasakaka and a Jack Daniel’s Lynchburg lemonade.
Pollo a la Wasakaka
- 1 large whole chicken (or 2 doz. drumsticks)
- Juice of 1/2 bitter orange
- ground pepper
- 1/4 cup of cooking oil
For the Wasakaka:
- 1/2 cup of bitter orange juice
- 1/4 cup of olive oil
- 2 sprigs of curly parsley
- crushed garlic
- salt to taste
- pepper to taste
Blend the orange juice, salt, pepper, oregano, and cooking oil and and marinate the chicken with it, before grilling.
Then blend all ingredients for the wasakaka sauce, and pour on top of the grilled chicken.
- 1 Part Jack Daniel’s Tennessee Whiskey
- 1 Part Orange Liquor
- 1 part lemon or lime juice
- 4 parts lemon/lime soda
Mix all the ingredients, serve over ice.
Yuca al Mojo
- 2 lb of Yuca, peeled chopped and washed
For the Mojo:
- ½ cup Olive Oil
- 6 cloves of garlic, chopped
- ¼ cup parsley, chopped
- 1 bitter orange, juiced
- Salt to taste
- Freshly cracked pepper to taste
Boil Yuca, until fully cooked.
Blend all mojo ingredients and pour over cooked yuca.
Brought to you by Jack Daniel’s Tennessee Whiskey 40%abv Jack Daniel Distillery Lynchburg, TN. Please drink responsibly.