Black Bean Soup
May 7, 2014
Roast Beef Sandwich with Horseradish Mayonnaise
May 14, 2014
This recipe makes enough sauce for one to four people. If you have extra sauce when your done you can refrigerate it for up to a week. A fusion of southern and Asian flavors make this a hit. Although you can buy your chicken pieces at the store, I prefer to butcher my own bird. It's easier than you might think and the perks are really good! It cost a lot less, I can feed myself for a week on it, and it taste loads better. The only drawback is if you want boneless chicken. I haven't mastered that yet so I still buy that at the store. For a lighter version take the skin off the chicken first.
Season chicken with BBQ spice. Marinate, covered and refrigerated, for 4 to 6 hours.
To prepare sauce, in small sauce pan whisk together honey, ketchup, lemon juice, rosemary, olive oil, Worcestershire sauce, garlic, and hot sauce. Over medium heat, stirring occasionally, bring sauce to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
Let cool.
Preheat grill to medium-high.
Grill chicken skin side down for 6 to 8 minutes. Turn and baste skin liberally with sauce. Grill for another 6 to 8 minutes. Turn again and baste the meat side. Remove chicken from grill.
Serve with remaining sauce.
Ingredients
Directions
Season chicken with BBQ spice. Marinate, covered and refrigerated, for 4 to 6 hours.
To prepare sauce, in small sauce pan whisk together honey, ketchup, lemon juice, rosemary, olive oil, Worcestershire sauce, garlic, and hot sauce. Over medium heat, stirring occasionally, bring sauce to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
Let cool.
Preheat grill to medium-high.
Grill chicken skin side down for 6 to 8 minutes. Turn and baste skin liberally with sauce. Grill for another 6 to 8 minutes. Turn again and baste the meat side. Remove chicken from grill.
Serve with remaining sauce.