Friday, October 5, 2012

Firewalk Pasta

I have a favorite jerk chicken recipe that I like to use that produces great jerk chicken.  The only downside is that is has some 19 ingredients and needs about 6 hours marinade time.  Not exactly conducive to making on a weeknight.

So last week I had this weird idea of combining something like an Alabama white sauce (ala Big Bob Gibson's) with Dizzy Pig's Jamaican Firewalk seasoning for some quick "dip and flip" chicken thighs.  Only 5 ingredients and no marinade time needed.   It actually worked out very well with the chicken having that classic earthy flavor of jerk seasonings, a little tang, and some heat.  

The chicken is good enough by itself but we also used it in a cheesy pasta dish that we aptly named Firewalk Pasta.  

Firewalk Pasta

  • 6 boneless, skinless chicken thighs
  • 2 cups of dry penne pasta, cooked according to directions
For the dip & flip sauce
  • 1/2 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 1 oz chopped green onion
  • 1 Tbsp chopped roasted red pepper
  • 1.5 tsp Dizzy Pig Jamaican Firewalk rub or your favorite jerk seasoning
For the pasta sauce
  • 1 Tbsp butter
  • 1 Tbsp all purpose flour
  • 2 cups half and half  (I actually use 1/2 cup cream, 1 1/2 cup whole milk)
  • 1 cup shredded cheese (I liked Monterey Jack)
  • 1/4 cup finely diced roasted red pepper
  • 1/4 cup finely chopped cilantro
  • 1 tsp Dizzy Pig Jamican Firewalk rub or your favorite jerk seasoning
  1. Make the dip & flip sauce.  Combine all ingredients in a blender, Magic Bullet, Ninja, mini-processor or other implement of destruction.  
  2. Make the pasta sauce.   Stir butter and flour together in a sauce pan over medium heat to form a blonde roux (about 1 minute).  Whisk in the half and half, bring to a simmer and simmer for 5 minutes whisking frequently.  Whisk in the cheese in batches until blended.  Whisk in the cilantro, red pepper, and Firewalk.   Cover and remove from heat.
  3. Preheat a charcoal grill to 400f. Make sure your grate is clean and lightly oiled.
  4. Grill the thighs 3 minutes per side.
  5. Remove each thigh, dip into the sauce, flip to coat both sides and return to grill, cooking another minute per side.
  6. Dip and flip again.  Finish cooking chicken until it reaches an internal temp of 165-170f (thighs can handle it) which should be another 2-ish minutes.
  7. To serve:  Top pasta with the sauce, then sliced chicken and garish with more slice green onion if desired.
  • I like to start my water boiling for my pasta just before starting the grill.  That way the pasta should be done about the same time as the chicken.
I tried using sour cream instead of mayo in one version.  It was okay but the mayo versions were much better.

When you do the dip and flip, it will look messy.  Don't worry......

The sauce will cook onto the chicken and it will end up looking normal.

The first version was with angel hair pasta.

We liked it with penne better although both worked.
The "dip and flip" layers the flavors onto the chicken and skips the wait involved with a marinade.  I have to admit that it also keeps me entertained at the grill.  I'll still use my standard jerk recipe on weekends but this is definitely a keeper for quick "almost jerk" chicken on weeknights.

Good luck to all of my friends participating in the American Royal events this weekend!  

[Standard Disclaimer]  I paid full price for the 4 Dizzy Pig rubs that we regularly use.  


  1. I seriously need to find some of that Firewalk rub. The chicken sounds exactly like my kind of meal. I know that my husband would love it!

  2. Mary - Dizzy Pig is a company started by a fellow Egghead several years ago and it became a huge hit with the Green Egg community. Since then, they have grown and loved by grillers of all types. They are sold in local venues where grills are sold. Check their store locator:

  3. Looks like you have another winner here my friend. Everything I've tried from Dizzy Pig has been delicious. But, I've not tried the Firewalk yet. I do have my other favorite jerk seasonings tho.

    Love the concept of the dip and flip with the white sauce, combined with the jerk. Quick and dirty!


  4. Now you got me thinking where can I get that pig firewalk spice rub. Can you name the ingredients in there?

    I like the recipe and would love to try it.


  5. We're eating more and more chicken thighs. The name Dizzy Pig Jamican Firewalk rub brings a smile to my face.

  6. The cheese/spice combo sounds fabuloso! So much flavor in every bite.

  7. This dish looks awesome Chris and I love the name of your first sauce.

  8. Wow, that's amazing. I love grilled meats with a kick. This rocks.


  9. :) I'm adding this to my bookmarks must try list. YUMMY!

  10. the chicken looks so good, but putting it on that creamy pasta just sets it over the edge, YUM!

  11. The "dip and flip" sounds like a dance craze! GREG

  12. Grilled chicken + cheesy, creamy pasta = happy Jenn!!

  13. Even without the marathon marinating, this looks like a fabulous dish! Sometimes getting dinner on the table in the midst of chaos serves the greater good, reserving the opportunity to savor the process for a relaxing weekend ... :)

  14. Wow!!!I love that dish,Chris!The sauce looks amazing...I am trying this one soon! Love it!

  15. Chris, what method do you use to start your egg? I think if I started water and egg at the same time, my pasta would be cooked before I even put meat on the grill. I use an electric starter...

  16. BigPete - I use a MAPpro torch. Plus my kitchen is a seems like it takes FOREVER to get water to boil. I should quit watching it;)

  17. I have made your jerk chicken recipe, and it is delicious! This chicken recipe sounds amazing. I love the "dip and flip" method, and use it all the time since trying Adam Perry Lang's grilled chicken recipe. It does keep you entertained while grilling, too! :-)

    Kim in MD

  18. I love all of the Dizzy Pig's Rubs. Plus they are located right here in VA. Got to love it. Love the magic bullet blender. Does it work for you? I have been wanting to try one but not sure if it was worth it.

  19. Wow, wow, wow! So many great flavors in the chicken sauce and the pasta sauce. This looks like a keeper Chris!

  20. I really like the spiciness of this with the creamy, milky sauce! A wonderful combo for pasta.

  21. I've got some DP Jamaican Firewalk sitting in my rub cabinet that I haven't tried yet. This post has inspired me to get w/ the program :) Have you tried it on seafood? I'm thinking shrimp or scallops, or a combo of both...would be epic.

  22. DP firewalk is great on fish!

  23. This looks amazing Chris. Love the simplicity here.

  24. Okay, that sauce sounds amazing. Kinda like the sauce that you have to lick the plate after you've eaten all the chicken and pasta. Not that I would ever do that, no, but the sauce and seasoning sounds that good!


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