Friday, September 12, 2008

BBQ Chicken with Tomato, Corn, and Avocado Salad

We have another winner! This chicken was delicious, and so was the salad! Thanks once again to Chef Britta and to Mandy for introducing us to her.

Also, Paul and I finally got around to spending our last gift card from our wedding($100 to Crate and Barrel), yes two years later, on Wednesday night. One of the things we purchased was this grill pan which made it possible for me to try this recipe in the first place (we don't have a grill). I highly recommend it even after only one use! I'm looking forward to lots of new grilling endeavors in the upcoming weeks and months (and years). :)

BBQ Chicken with Homemade Rub and Sauce
4 chicken breasts (Really, you can use whatever chicken pieces you want. I used three large chicken breasts cut in half because I like smaller pieces.)

Spice rub:
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper

Barbecue Sauce:
1 and 1/2 cups ketchup
1/2 cup cider vinegar
1/4 cup unsulfured molasses (Don't be scared by the "unsulfured". It says that on all the types of molasses we saw at Safeway.)
1 tablespoon worcestershire sauce
1/2 cup water
1 and 1/2 teaspoons paprika
1 and 1/2 teaspoons onion powder
1 and 1/2 teaspoons mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

First make the barbecue sauce. (Note: You should make this a bit earlier in the afternoon because it simmers for a half hour and then you have to let it cool to room temperature.) Mix all the ingredients for the sauce in a medium saucepan and bring to a boil, stirring occasionally. Reduce heat to medium low and let simmer, stirring occasionally, for about 30 minutes. Cool to room temperature.

Heat your grill (or grill pan ;) ) to medium and lightly oil the grates. Mix all the ingredients for the spice rub together. Cover both sides of your chicken pieces with the spice rub (be generous! it's tasty!) and place on the grill. Cook the chicken, flipping it over frequently until done, about 15-20 minutes. In the last five minutes of grilling, baste both sides (I used a brush) with the barbecue sauce. While the chicken is grilling, prepare the salad. Serve chicken with extra barbecue sauce on the side, for dipping.

Tomato, Corn, and Avocado Salad
1 ear corn (husk and silk removed, tip cut off)
1 pint cherry tomatoes, halved (I don't think we had a whole pint. We just bought a bag of them.)
1 avocado, halved, pitted, peeled, and diced
2 scallions (green onions), thinly sliced - green parts only
3 tablespoons fresh lime juice (from half of a lime) (My lime wasn't very juicy, so I used both halves.)
1 tablespoon vegetable oil

Cut the kernels of the ear of corn off into a medium size bowl. Add the halved tomatoes, sliced avocado, scallions, lime juice, and oil. Season with salt and pepper. Toss lightly and serve.

It was a great dinner! :) We will definitely make it again. There was a lot of barbecue sauce leftover, so we put it in the fridge. The chicken was so juicy and tender! The spice rub sealed in the juices as it was grilled. VERY good recipe!

Here's a link to Chef Britta's recipe in her own words: BBQ Chicken and Tomato, Corn, and Avocado Salad.

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