Morning Menu - Grilled Chicken with White BBQ Sauce
Grilled Chicken with White Barbecue Sauce
o 1 tablespoon dried thyme
o 1 tablespoon dried oregano
o 1 tablespoon ground cumin
o 1 tablespoon paprika
o 1 teaspoon onion powder
o 1/2 teaspoon salt
o 1/2 teaspoon pepper
o 10 chicken thighs (about 3 lb.)*
White Barbecue Sauce
o 1 1/2 cups mayonnaise
o 1/4 cup white wine vinegar
o 1 garlic clove, minced
o 1 tablespoon coarse ground pepper
o 1 tablespoon spicy brown mustard
o 1 teaspoon sugar
o 1 teaspoon salt
o 2 teaspoons horseradish
1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.
3. 4 chicken leg quarters (about 3 lb.) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.
White Barbecue Sauce
4. Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.
Root Beer Baked Beans
o 3 bacon slices
o 1 small onion, diced
o 2 (16-ounce) cans pork and beans
o 1/2 cup root beer (not diet)
o 1/4 cup hickory-smoked barbecue sauce
o 1/2 teaspoon dry mustard
o 1/8 teaspoon hot sauce
5. Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
6. Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
7. Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
o 1 cup rinsed fresh raspberries (6 oz.)
o 2/3 cup sugar
o 1 cup lemon juice
o 2 cups water
8. In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh raspberries (6 oz.) with 2/3 cup sugar. Let stand 10 minutes. Press through a fine strainer into a pitcher (at least 1 1/2 qt.); discard seeds. Stir in 1 cup lemon juice and 2 cups water. Taste and add more sugar if desired. Pour into tall, ice-filled glasses.