Hey there everyone,
Yes, it’s the Friday before the big 4th of July celebration, so I thought I’d get you squared away with a good grilling recipe. Hopefully the weather will be nice and hot and conducive to outdoor cooking and eating. So break out those grills for some fun in the sun entertaining.
The recipe this week is for BBQ Chicken. Now it’s not your ordinary bbq chicken because you are actually making the simple marinade/ sauce out of everyday ingredients, namely, ketchup, vinegar sugar, molasses, and a little spicy kick with the hot sauce . Yes truly that is what makes up a simple BBQ sauce (minus all the preservatives and high fructose corn syrup).
You are going to cook this on your grill which adds to that “summer” taste with the need to eat it outdoors with good weather. Again you can adjust the spiciness and the sweetness of this dish to your taste, but just be sure to reduce it to get that nice thick sauce texture that’s perfect for any grilled meat really.
Now to go with this sweet and spicy number I have given you a Riesling to put out the fire of the spices with its super sweet notes and syrup like texture, and a White Zinfandel to accompany the sweet flavors of the sauce. White Zinfandel which is usually pretty sweet will seem a bit drier when eaten with this sweet sauce, a perfect combination. Both of these wines are easy to find and are a great accompaniment to any summer meal really. A nice glass of chilled Rose is good on a hot summer day, with or without food.
So get grilling, and get ready for the 4th, it’s quickly approaching and summer is truly upon us. As always… Happy Cooking. Katherine Pontius
Recipe- “Yes, I made it myself” BBQ Chicken
1/2 cup ketchup 1 cut up chicken (3lbs)
1 teaspoon hot sauce 1 Tblspn vegetable oil
1/3 cup cider vinegar salt and pepper to taste
3 tablespoons Dijon mustard
3 cloves garlic, minced
1/2 cup light-brown sugar
1/4 cup molasses
Heat grill to medium. In a small saucepan simmer the sauce ingredients (the left column) over medium heat, reducing to about 1 1/4 cups, about 5-7 min. Divide sauce into 2 bowls, one for basting one for use when serving. In a large bowl toss chicken and vegetable oil, season with salt and pepper. Lightly oil the grates. Place chicken on grill, cover, cook until chicken is done (about 10-15 min), uncover and baste frequently with sauce until chicken is glazed, 3-4 min more. Serve with remaining sauce.
Well to pair with this sweet and spicy combo, I have given you two whites to enjoy on this warm summer weekend a Riesling, and a White Zinfandel. Enjoy!
Bargain: $ 9.99
Beringer Fdr Riesling 2006
Inniskillin Riesling Icewine 2005
Bargain: $ 5.99
Gallo White Zinfandel
Splurge: $ 12.99
Barefoot White Zinfandel