Sweet with a Little Sass Barbecue Sauce
3 tbsp. finely diced onion
2 tbsp. olive oil
1 cup ketchup
1 tbsp. Dijon mustard
1 tbsp. apple cider vinegar
2 tbsp. apple juice
1 tbsp. Worstershire sauce
2 tbsp. brown sugar
1 tbsp. molasses
Couple of dashes of Tabasco (as little or as much as you like)
1/2 tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Heat oil in a small saucepan; add onion and sauté until softened, about 5 minutes. Add the rest of the ingredients, stir, and simmer on low for about 10 minutes.
Barbecue Chicken
1 whole cut up chicken (or whatever chicken parts you want to cook)
Olive oil
Kosher salt
Freshly ground black pepper
Sweet with a Little Sass Barbecue Sauce
Rinse chicken and pat dry with paper towels. Place on a dish covered with foil. Drizzle olive oil over both sides of chicken. Season both sides of all pieces of chicken liberally with kosher salt and pepper. Set aside at room temperature while you start your grill and get it heated.
Prepare your grill and let it heat up. For gas grill, heat on high heat. For charcoal, make one side really hot and less coals on the other side for a cooler side.
When ready lay the chicken pieces skin side down on the hottest side of the grill (charcoal) in order to sear the skin side well (gas) just lay them skin side down on the grill while it is on high heat. Cook for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn, just get a good sear). Once you have a good sear on one side (chicken should release from grates easily - if it's not ready to turn it will stick to the grates), move the chicken pieces to the cooler side of the grill (charcoal), or lower the heat to medium low (gas). Cover the grill and cook undisturbed for 20-30 minutes.
Turn the chicken pieces over, cover the grill again and allow to cook for another 10-15 minutes.
Check with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165°F for breasts and 170°F for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. Once you reach the temperature the chicken should be then you can add the barbecue sauce.
Turn the chicken pieces over and baste them with the barbecue sauce. Cover and cook for 2-3 minutes. Repeat once more.
Serve remaining barbecue sauce with chicken.
Also made with the chicken:
Grilled baked potatoes
Grilled mixed veggies
Grilled Baked Potatoes
We don't eat baked potatoes any other way than this for the past 3-4 years. When I tried it the first time it's just always been this way because they are just so darn good.
Wash and dry russet potatoes. Cut in half lengthwise. Place on a dish and drizzle with olive oil and season with kosher salt and freshly ground black pepper.
Heat grill on high. Once heated, lower heat to low on side of grill where potatoes will be but leave the rest of the grill on high. Place potatoes on grill face down and allow to cook for about 10 minutes. Turn and allow to cook for about 10 minutes. Repeat until potatoes are tender.
Grilled Veggies
You can use any veggies you like or have on hand. I had zucchini, onions, bell peppers and tomatoes. I cut them up and drizzled them with olive oil and seasoned with salt and pepper. Place them in a grill pan and grill over medium high heat until tender.
Lady by the Bay
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