Spicy Honey Chicken

Ingredients:

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

2 t vegetable oil

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Baked Chicken In a Sweet BBQ Sauce

Original recipe makes 4 servings

Ingredients:

1/2 cup prepared barbecue sauce

1/4 cup soy sauce

1/4 cup red wine

1/4 cup maple syrup

1 tablespoon chili powder

1 tablespoon dry mustard powder

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

4 skinless, boneless chicken breast halves

1 tablespoon cornstarch

1 cup water

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
3. Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
4. Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
5. Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.

 

BBQ Sandwiches

I use left over roast beef from a pot roast the night before. Place beef in a saucepan and warm. Add BBQ (our favorite is Bill Johnson's) and heat through. Serve on whole wheat buns with cheese.

Notes: Super easy, I just need to remember we like it!

Easy and Tender Baby Back Ribs

1 rack of baby back ribs
1 bottle of BBQ Sauce

This is the best way I have found to make baby back ribs that are probably the best tasting ribs I have ever tasted, and the method is so simple that anyone can do it.

First, buy a rack of ribs, and cut it into about 3 chunks, so that it will fit into a pot. Fill the pot with water and bring it to a boil.

Place the ribs sections into the pot and boil it for 45 minutes.

After the ribs boil for 45 minutes, take them out and place them in a large rectangular casserole baking dish and smother them with BBQ sauce.

Cover them with tinfoil and refrigerate for several hours. Remove from refrigerator and cook them in the oven on 250°F for 3 hours, then remove the tinfoil from the top, and broil them for 5-10 minutes for a crispy top.

If you don't want to broil them, put them on a hot grill for several minutes and grill until top is crispy.

The only thing about this recipe is that it takes planning. I usually boil them on Saturday night, put BBQ sauce on them, cover and refrigerate, then take them out on Sunday morning and put them in the oven.

This way, I have a nice meal for Sunday afternoon.

Notes: Kai boiled then wrapped in tin foil with BBQ sauce (bill johnsons) and refrigerated over night. That next afternoon he baked with the ribs still in the tin foil. After that he put them on the grill for a short while.