Sweet Heat Grilled Chicken

Summertime means a return to the grill and enjoying the company of family and friends around a picnic table. A staple at cookouts is grilled chicken. Tonight I wanted to experiment a little and combine some of our favorite flavors to create a finger-licking-good grilled chicken. There is absolutely nothing bland about this chicken recipe. All of the pieces are tender and juicy while still crisp on the exterior. By marinading for 2 hours in the dry rub, the flavor reaches all the way to the bone. I am definitely keeping this recipe close at hand. While we were enjoying this wonderful meal, I actually said "This is the best barbecued chicken I have ever eaten!" For a Southern girl, that is a BIG statement!

1 Whole Chicken, Cut-Up

FOR THE DRY RUB

2 teaspoons Salt

1 teaspoon Black Pepper

1 teaspoon Garlic Powder

1 teaspoon Paprika

1 teaspoon Dried Mustard

1/4 teaspoon Cayenne Pepper

FOR THE SAUCE

1 1/2 teaspoon Vegetable Oil

1/2 Medium Yellow Onion, Diced

3 Cloves Garlic, Minced

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 Cup Ketchup

1/4 Cup Yellow Mustard

2 teaspoon Sriracha Hot Chili Sauce

1/4 Cup White Vinegar

2 Tablespoons Light Brown Sugar

1/4 teaspoon Red Pepper Flakes

1. Cut the chicken breasts in half across the middle to make the pieces all similar in size. Place the chicken in a large bowl.

2. In a small bowl, combine all of the dry rub ingredients. Sprinkle over the chicken, tossing the meat around and thoroughly coating all pieces.

3. Cover with plastic wrap and place in the refrigerator for 2 hours.

4. Remove from the refrigerator and allow to sit at room temperature for 10 minutes before cooking.

5. Preheat the grill over LOW heat. Place the chicken skin-side-down. Close the lid and allow to cook for 20 minutes. Flip and cook and additional 20 minutes with the lid down.

While the chicken cooks, prepare the sauce.
6. In a small saucepan, sautee the onion and garlic in vegetable oil. Season with salt and pepper. Cook for 3 minutes or until starting to become tender. Add the remaining ingredients. Stir. Simmer on LOW for 10 minutes. Remove from heat.
7. When the chicken is cooked, brush each side with the sauce and allow to cook for an additional 10 minutes on LOW heat.
8. Serve and enjoy!

Comments

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin

Modern Southern Cook

Search This Blog