Barbecued Chicken
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Cooking time: 60 minutes for menu Cooking schedule: see below for "menu" instructions |
Barbecued Chicken Time: about an hour
1 cut up chicken - or your favorite chicken parts, however you can buy them. As it is assumed
people want to do most things for themselves here, we have to buy the whole
chicken and cut it up - otherwise we might not get the feet ;-)
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1 cup (or more) of your favorite barbecue sauce or my barbecue sauce (below)
Wash chicken and pat dry with paper towels. Sprinkle with salt, pepper and paprika. Put on barbecue grill on indirect heat and close cover. Check periodically - if any pieces flare up just move around a bit. An instant-read or remote read meat thermometer is a great help. After about 30 minutes start basting with barbecue sauce (if you do it earlier the sauce may burn). I always put 2/3's of the sauce in a separate small bowl to be used for dipping at the table before mon mari starts the basting. Chicken will be done at 170F or when it is no longer pink and the juices run clear when pierced with a knife. Try not to cook it too long or it will be dry - and remember that the breast will be done before the thigh. It should take about 45 minutes over indirect heat but can be up to an hour, depending on heat. Remove and serve with sauce on the side.
Oven method: Put chicken skin side down on baking sheet with sides or in 9X13 pan. Sprinkle with salt, pepper and paprika and put in a 400F (200C) oven. After 30 minutes turn chicken and baste with barbecue sauce. Continue to bake 15 minutes longer or until done, basting once more with barbecue sauce. Remove and serve with a bit of sauce on the side.
Barbecue sauce
1/2 cup ketchup
1/2 - 3/4 cup tomato sauce (1 small can - you don't have to be too precise here)
2 tbs cider vinegar
2 tbs molasses
1 tbs Worcestershire sauce
2 tsp dry mustard
2 tsp dried oregano
1 tsp garlic powder
Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently. Simmer 10 - 15 minutes, remove from heat and use when needed. Sauce will keep for a week in the refrigerator.
American Potato Salad Time: 30 minutes
4 - 6 medium potatoes
3 hard boiled eggs
1 bunch green onions or 1 more tbs chives
1/2 cup chopped celery, 1 - 2 stalks
1 tbs snipped chives
1 tbs snipped tarragon
1 tbs olive oil - the good stuff
Hard boil eggs. Slice the potatoes for salad put in a steamer basket over an inch of water and steam over medium heat for 15 minutes or until done. Remove stems from green onions and slice thinly. Chop celery. Snip chives and tarragon. Peel and chop eggs. Remove potatoes from heat and put into large bowl and drizzle with 1 tbs olive oil, toss to coat (and cool) and allow to cool a bit. Add green onions, herbs and eggs and mix gently. Add most of the dressing and mix lightly. Add the rest if needed (to your taste) - if not, discard it. If you need more dressing make a little more keeping the ingredients in the same proportion. Again this is all a matter of taste and the size of your ingredients.
Dressing:
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup yellow or salad mustard
Put mayonnaise, yogurt and mustard in medium bowl and mix. Taste - add more mustard if you like (I like a lot) or mayo or yogurt to get the flavor you prefer. The yogurt adds a nice, tangy flavor and keeps the calories down a bit. If too thick you can thin with a bit of milk or cream or olive oil.
Barbecue Beans Time: ?? - this is a tough one. You could just open a
can of your favorite beans, heat (or not) and serve, or you can tweak them a bit like I do.
1 15oz (450gr) can beans in tomato sauce - baked, BBQ, pork &, whatever you like or have. If they have a lot of thin, tasteless, tomato sauce (like mine do) drain about half off.
1 tbs Dijon mustard
2 tbs ketchup
1 tsp soy sauce
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp oregano
Mix, heat and serve. Whew! That was tough!
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Cooking Schedule: 60 minutes |
Put some BBQ sauce in separate bowl for basting |
Cooking for Two? Or more?
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