FOOD

BBQ Chicken Dinner

When it comes to BBQ chicken, nothing pairs better than brown sugar bacon, baked beans and creamy coleslaw.

FOOD

BBQ Chicken Dinner

When it comes to BBQ chicken, nothing pairs better than brown sugar bacon, baked beans and creamy coleslaw.

Ingredients

  • 1 cup tomato sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 3/4 cup peach preserves
  • 2 tablespoons ketchup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1/2 yellow onion, diced
  • 3 fresh peaches, pits removed and chopped
  • 4 pounds fryer chicken pieces with skin
  • 3 tablespoons olive oil
  • 3 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon onion powder

Steps

  1. In a medium saucepan over medium-high heat, use a wooden spoon to combine tomato sauce, vinegar, molasses, peach preserves, ketchup, garlic powder, salt, chili powder, onion and chopped peaches. Stir frequently, bring mixture to a boil and reduce to a simmer for about 15 minutes until the fruit is tender. Using an immersion blender, blend the sauce until smooth. Return sauce to a simmer and reduce for another 15 minutes until thickened.
  2. Preheat grill or grill pan over medium-high heat. Season the chicken with olive oil, salt, pepper and onion powder.
  3. Grill the chicken for 7 minutes per side, baste with peach BBQ sauce and cook for an additional 2 minutes per side, until the chicken is crispy and sticky and a thermometer placed into the thickest part of the chicken reads 165 degrees.
  4. Serve with more BBQ sauce, coleslaw, baked beans, corn on the cob and watermelon.

Ingredients

  • 8 bacon slices, cut into 1/2-inch pieces
  • 1/2 yellow onion, finely diced
  • 1 jalapeño pepper, ribs and seeds removed, finely diced
  • 2, 28 ounce cans baked beans
  • 1/4 cup molasses
  • 3 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar

Steps

  1. Preheat oven to 325 degrees, and set rack to the middle rack position.
  2. Cook bacon in a large cast-iron skillet until cooked halfway through, about 5 minutes. Transfer the partially cooked bacon to a paper towel-lined plate.
  3. To the remaining bacon fat in the skillet, add diced onion and jalapeño, and sauté about 5 minutes until softened.
  4. Stir in the baked beans, molasses, brown sugar and apple cider vinegar. Place the partially cooked bacon pieces on top of the bean mixture and bake for 1 hour, until bacon is crisp and the beans are bubbling and fragrant. Let stand for 5 to 10 minutes before serving.

Ingredients

  • 1/2 cup mayonnaise
  • 1/3 cup buttermilk
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 1/2 tablespoons granulated sugar
  • 1 teaspoon celery salt
  • 4 cups shredded white cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrot

Steps

  1. In a large bowl, whisk together mayonnaise, buttermilk, vinegar, mustard, sugar and celery salt.
  2. Add the shredded vegetables to the mayonnaise mixture and stir to combine. Allow to chill for at least 1 hour or overnight before serving.