Tuesday, June 28, 2011

Spicy BBQ Chicken

Made some spicy BBQ chicken this evening with creamy crunchy corn and a baked potato, yummers! You'll have to marinade the chicken for a couple hours so start with that first. I prick a couple russet potatoes, coat them with olive oil then salt and bake in the oven at 350 degrees for about 1 to an 1 1/2 depending on how large they are.
Spicy BBQ Chicken

  • 2 Tbls. extra virgin olive oil
  • 1/4 C. onion, finely chopped
  • 1 clove garlic, minced
  • 3/4 C. ketchup
  • 1/3 C. vinegar
  • 1 Tbls. Worcestershire sauce
  • 2 tsp. brown sugar
  • 1 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 (5 ounce) bottle hot pepper sauce
  • 3 lbs chicken breast, sliced into long pieces
  1. Heat the oil in a skillet over medium heat and cook the onion and garlic until tender.
  2. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil then reduce heat to low and simmer 10 minutes, stirring occasionally.
  3. Remove from heat and set aside until cool.
  4. Once cool, mix marinade with sliced chicken and refrigerate for 2-6 hours.
  5. Preheat grill for medium-high heat, I used an indoor cast iron grill.
  6. Lightly oil grill grate.
  7. Place chicken on grill and cook until juices run clear.
  8. Discard any remaining sauce.

Creamy Crunchy Corn

  • 20-ounce package frozen whole kernel corn
  • 1/4 C. butter
  • 4 Tbls. sugar
  • 2 Tbls. Club crackers, broken into small crumbs
  • Salt and ground black pepper
  1. In a large heavy skillet melt butter.
  2. Stir in corn, sugar, and crackers.
  3. Cover and cook over medium-low heat for 30 minutes, stirring occasionally.
  4. Season to taste with salt and pepper. Let stand 5 minutes before serving.

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