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chicken thighs
Barbecued Chicken Thighs

german potato salad
Warm Potato Salad with Green Beans

Menu Plan for the week of June 21, 2013: Day 3 Recipes

Barbecued Chicken Thighs
Warm Potato Salad with Green Beans

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

       Chicken thighs are great for an easy barbecue.  We left the skin on for cooking - remove or eat as you choose.

Barbecued Chicken Thighs                               Preparation and cooking time:  35 minutes
   We didn't marinate the thighs but basted with barbecue sauce, like we would for proper Barbecued Chicken. Divide the sauce in half so you have some for dipping.

4 chicken thighs
1 tsp olive oil
salt, pepper
Barbecue Sauce
1/4 cup ketchup
2 tbs red wine vinegar
1 tbs soy sauce
1 tsp cumin
1/2 tsp dry mustard
1/2 tsp paprika
1 tbs olive oil

Sauce:  In a small saucepan gently heat all ingredients for barbecue sauce, except oil.  When warm, remove half of the sauce to a bowl.  Add oil to the bowl to make the basting sauce.  
Chicken: Rub thighs with oil and sprinkle with salt and pepper.  Cook thighs on barbecue grill for 25 minutes, turning once or twice.  Start basting after 10 minutes and baste 2 - 3 times.  They'll be done when they are nicely browned and the juices run clear when pierced with a knife.  Serve with remaining barbecue sauce on the side.

Warm Potato Salad with Green Beans           Preparation and cooking time:  30 minutes
     Bacon and cider vinegar add the traditional flavors of Hot German Potato Salad.  The green beans and celery round it out, making it a great accompaniment to grilled meats.  Serve warm or room temp...  Or even right from the fridge!

2 potatoes, medium
5oz (150gr) green beans
1 small onion 
1/2 cup chopped celery, 1 - 2 ribs
2 slices bacon
1/3 cup (3oz, 90ml) beef stock
3 tbs cider vinegar
1 1/2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water

Put a large saucepan, with a steamer basket inside and an inch of water in the bottom, on the cook top, medium - high heat.  Slice potatoes - the long way, first in half, then in half again.  Now slice (the short way) about 1/4 inch thick.  We are aiming for bite size so if you have a huge potato, adjust accordingly.  As you finish slicing add to the steamer basket.  Top and tail beans and slice into 1 1/2" (4cm) pieces.  Put on top of potatoes.  Cover and cook for 10 - 15 minutes after water is boiling or until done.  Stick a fork into a bean and a potato and taste to test.  Remove from heat, uncover and set aside. 
In large nonstick skillet fry bacon, remove when crisp and pour off all but 1 tbs of fat.  Add onions and celery, sauté until tender, about 10 minutes.  Add stock, vinegar and bring to boil.  Dissolve cornstarch in water and slowly stir into stock mixture, boiling until thick.  Add cooked potatoes and beans stir gently to combine.  Add bacon, crumbled, and stir gently. Put into a serving bowl.  Serve hot, warm or room temperature... lots of options.

Cooking Schedule: 35 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small saucepan, large saucepan with steamer basket
and lid, large skillet, barbecue grill

Turn on/light barbecue grill
Put water on medium high heat for potatoes
Rub thighs with oil, sprinkle with salt, pepper
Start to cook thighs
Cut potatoes, add to steamer basket
Top, tail, cut beans, add to steamer basket
Put ingredients for BBQ sauce in saucepan, simmer
Fry bacon in skillet
Remove half of sauce, add oil, baste chicken

Chop onion, celery
Turn bacon
Turn chicken, baste
Remove bacon, drain fat
Add onion, celery to skillet, sauté
Remove beans, potatoes from heat when done
Add stock, vinegar to celery, onion, boil
Baste chicken
Dissolve cornstarch in water, stir into skillet, thicken
Add beans, potatoes, stir to combine
Crumble bacon, add, stir, put in serving bowl
Baste, turn chicken
When chicken is done, remove
Serve with remaining barbecue sauce on the side

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