Yield: 6-8 servings. 8 boneless, skinless chicken breasts and/or thighs, or 12 chicken wings 1 tablespoon red pepper flakes 1 cup apple cider vinegar Peanut oil (if frying) For the
Yield: 6-8 servings.
8 boneless, skinless chicken breasts and/or thighs, or 12 chicken wings
1 tablespoon red pepper flakes
1 cup apple cider vinegar
Peanut oil (if frying)
For the sauce:
½ cup apple cider vinegar
¼ cup brown sugar
½ cup tomato paste
¼ cup Worcestershire sauce
½ small onion, minced
Juice of 1 lemon
1 teaspoon dry mustard
2 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon Chipotle pepper
Marinate the chicken in apple cider vinegar and red pepper flakes in the refrigerator for at least 1 hour prior to cooking.
Combine all ingredients for sauce in a medium saucepan over medium/low heat. Simmer for 1 hour, stirring frequently.
To grill chicken breasts/thighs: Heat outdoor grill to 350°. Transfer the marinated chicken to the hot grill and allow to cook for 5-6 minutes per side, checking to make sure the internal temperature is 165°. Remove from grill and brush liberally with barbecue sauce and serve.
To fry chicken wings: Heat 1 inch of peanut oil in a large heavy bottom skillet to 375°. Pat chicken dry and fry for 2-3 minutes per side. Remove chicken from the fryer and immediately dip in sauce, thoroughly coating on each side. Allow to cool slightly on a rack. Dunk a second time in sauce and serve.
Fresh ears of corn, husks on
Seasoning of your choice
Preheat gas or charcoal grill to medium-high heat.
To prepare corn: Remove heavier outer husks from ears of corn. Peel back remaining layers of husks, leaving them attached. Remove silks with damp paper towels. Using strips of discarded husks, tie inner husks together, leaving corn exposed.
Brush corn with olive oil. Place onto heated grill so that tied husks hang over the edge of the grill to prevent them from burning. Grill over direct heat for about 15 minutes, turning every 5 minutes. Serve hot with butter and rosemary citrus salt, or your favorite seasoning.print it