#homemade bbq sauce without molasses

[smokegears]

How to Make Barbecue Sauce from Scratch

[pollocksbbqs]

Summer Means Barbeques: Here’s Your Quick Fix for Umami Flavors of BBQ Sauces!!

Are you looking forward to barbequing your way through those breezy summer evenings? Then this is for you - these delicious BBQ sauce recipes are to die for.

Kansas City-Style BBQ sauce: The OG Way to Sauce!

Are you someone who is driven by the authenticity of flavors when it comes to food? Then here you go - eat like the people in the barbeque capital, Kansas. Kansas city-style BBQ sauce is a buttery blend with an overpowering and flavorful base of tomatoes and molasses perfect to top your steaks and a side of veggies before they could be devoured. If this fits into your imagination as a plateful of your dreams click for the full recipe, here

Orange-Tangerine BBQ sauce: For the Love of Citrus!

Do you identify as fruity? Then take your freshly plucked, farm-grown citrus fruits and make this mouth-watering homemade Orange-Tangerine BBQ sauce. Deseed your fruits, pulp them, and add a dash of apple cider vinegar, mustard, chili sauce, ketchup [yes, you heard that right], and Worcestershire sauce. Spice it up with powdered onion and ginger and pepper, and do not forget to add brown sugar for some sweetness with garlic salt for that savory kick.  Simmer it all in a saucepan and drench your grilled salmon with this finger-licking saucy concoction.

Five Minute BBQ Sauce: The Express Way to Eat!

Want to be the talk of the town as you host an extravagant barbeque for your friends and neighbors? Try this simple but foolproof recipe with smoked paprika. This is a quick concoction of Spanish paprika with brown sugar, salt, cumin, and a dash of freshly cracked pepper with vinegar and ketchup. Mixed in a small saucepan and simmered over medium heat for a few minutes, this pours beautifully on chicken or pork prepared to your liking. So, pull out your grill and get barbequing with good company around and make sure to give the store-bought BBQ sauces a run for their money. Check out the entire recipe here

Five Minute BBQ Sauce: The Express Way to Eat!

Are you someone who’s on the constant lookout for healthy yet flavorful food options? Then this is the perfect sauce for your liking. Take three egg yolks to add nutrients, fats, and protein to your dish and mix them with parmesan cheese for a velvet consistency add some pepper and mix them. In a pan, season some garlic in hot olive oil, introduce some chili paste to this mixture, and temper with water, add the eggy mixture to this and simmer for a few seconds. This fulfilling yet healthy sauce can be poured on your barbequed veggies and meats and work as an escape from the usual sweet and spicy BBQ sauces changing your pallet and still providing you with all the luscious goodness you require.

Coca-Cola BBQ Sauce: Taste the Smoky Feeling!

Can’t live without your daily dose of carbonated drinks? This Coca-Cola BBQ sauce will fulfill all your coke-based cravings. Coca-Cola simmered on low heat with fresh garlic, brown sugar, kosher salt, ketchup, or tomato paste with molasses and apple cider vinegar until it thickens to a saucy consistency giving it a distinct flavor. Slather it on your Chicken breast or pair it up with pork or ribs. This coke-based sauce also uses liquid smoke to elevate the profile of your food, so if you are in the mood to wow your partner with a Michelin star-level dish or you’re just in a mood to cook with one of your favorite beverages. Check the full recipe out, here

Low Sugar BBQ Sauce: Less Sweet, More Spice and Everything Nice!

When you look for a BBQ sauce your taste buds think sweet, tangy, smoky, and spicy. But if you are trying to manage your sugar intake, this low-sugar, tomato-based barbeque sauce is here for your rescue. Using brown sugar or stevia, along with juicy canned tomatoes for tanginess it uses smoked paprika, cayenne, and other spices of choice in accompaniment of apple cider vinegar. Simmered to perfection till all the flavors get to know each other make this sauce a perfect fit for marinating a grilled pork belly. It can also work as a condiment while cooking with ground beef and steak or as a glaze or dipping sauce with spare ribs and burgers.

Since you now have this gamut of flavors and sauces to pick from, go to your nearest Pollocks store and check out the most reasonable and efficient grilling equipment and fill your lungs with the summer air and the devouring scent of barbeque!!

[fainamarco]

The BioEnergy Code Review

The BioEnergy Code ReviewIdeas For Breakfast When You Have Candida

The candida diet discourages the intake of foods high in sugar, additives, processed foods, certain meats, fats and oils, as well as caffeinated and alcoholic beverages.

Ideas for breakfast when you have candida

Therefore, to have a breakfast that can be beneficial if you have candida, these are some of the recommended foods to include.

Foods you can eat if you have candida

1.    Low sugar fruits: lemon, limes, berries (can be eaten in small quantities).

2.    Non-starchy vegetables: Asparagus, Brussels sprouts, cabbage, broccoli, kale, celery, cucumber, eggplant, onion, spinach, zucchini, tomatoes, and rutabagas (best eaten raw or steamed).

3.    Gluten-free grains: millet, quinoa, oat bran, and buckwheat.

4.    High-quality protein: chicken, eggs, salmon, turkey, and sardines (organic, pasture-raised, and wild varieties are best).

5.    Healthy fats: avocado, olives, unrefined coconut oil, flax oil, extra virgin olive oil, and sesame oil.

6.    Certain dairy products: butter, ghee, organic kefir, or plain yogurt.

7.    Low mold nuts and seeds: almonds, sunflower seeds, coconut or flaxseed.

8.    Herbs and spices: black pepper, salt, cinnamon, dill, garlic, ginger, oregano, rosemary, paprika, turmeric and thyme.

9.    Seasonings: apple cider vinegar, coconut aminos, and sauerkraut.

10. Sweeteners without sugar: stevia, erythritol and xylitol.

11. Caffeine-Free Drinks: Herbal infusions, chicory coffee, filtered water, homemade almond milk, coconut milk (look for one without additives), and water infused with lemon or lime.

12. Additionally, probiotic supplements can help relieve inflammation, eliminate harmful organisms, and reduce the prevalence of candida and symptoms of infection.

Foods to avoid

The candida diet is a strict diet that eliminates sugar, gluten, alcohol, and some dairy products. Proponents of the candida diet believe that these foods promote candida overgrowth.

Avoiding these foods has not been shown to be effective against yeast infections. However, studies suggest that excessive sugar intake can worsen infections in mice with weakened immune systems.

The list of foods to avoid on the candida diet includes:

1.    Fruits high in sugar: bananas, dates, raisins, grapes, and mango.

2.    Gluten-containing grains: wheat, rye, barley, and spelled.

3.    Certain meats: cold cuts and farmed fish.

4.    Refined oils and fats: canola oil, soybean oil, sunflower oil, or margarine.

5.    Seasonings: Ketchup, soy sauce, BBQ sauce, horseradish, or mayonnaise.

6.    Certain dairy products: cheese, milk and cream.

7.    Sugar and artificial sweeteners: aspartame, agave, cane sugar, corn syrup, honey, maple syrup, molasses, and table sugar.

8.    Nuts and seeds with the highest content of mold: peanuts, cashews, walnuts and pistachios.

9.    Caffeine, alcohol, and sugary drinks: caffeinated teas, coffee, energy drinks, sodas, fruit juices, beer, wine, or spirits.

10. Additives: Nitrates or sulfates.

Examples of breakfasts for each day:

1.    Day 1: Scrambled eggs with tomato and avocado on the side.

2.    Day 2: Yogurt parfait made with plain yogurt, 1/4 cup (25 grams) of berries, cinnamon, and almonds.

3.    Day 3: Turkey sausage and sage with a side of Brussels sprouts.

4.    Day 4: Vegetable omelette made with eggs, shallots, spinach and tomatoes.

5.    Day 5: Omelette made with red peppers, onion, kale, and fried eggs.

6.    Day 6: Smoothie made with natural kefir, a handful of berries, almond butter, coconut and cinnamon.

7.    Day 7: You can combine some of the previous breakfasts.

The BioEnergy Code is a revolutionary program that may steer you with the easy actions to establish the ideal life which you always dreamed of readily. This can allow you to understand how to acquire positive energy in and from your body to help keep bringing all of your wants. The BioEnergy Code is the largest breakthrough which could support changing your life and assisting you to understand the aim of your own life, personal identity, and establish your own lifetime as believed possible. It shows the concealed reality and reveals the path to improve your life with boundless abundance and maintain manifesting riches, deep connection, health, joy, achievement, success and much more.The BioEnergy Code Review

[alicethecook]

Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains

New Post has been published on http://homekitchen.info/half-baked-harvest-cookbook-recipes-from-my-barn-in-the-mountains/

Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains

Price: (as of – Details)

Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.

Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.   While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

From the Publisher

BBQ Chicken Cobb Salad with Avocado Ranch

I know this salad is much-loved because it’s on repeat in my home all summer long. I often serve it in the winter months as well, just to take my palate on a little escape. It’s easy to make and combines flavors that my family and I love. The avocado ranch is quite possibly one of my favorite dressings ever. It’s not only great to top this salad, but it also doubles as a yummy dip for chips and crackers. It’s everything you love about ranch without the funky ingredients in the bottled stuff. Yes, please!

Avocado Ranch

1 cup buttermilk

1 ripe avocado, pitted and peeled

¼ cup fresh cilantro leaves

1 tablespoon chopped fresh chives

Juice of 1 lime

Kosher salt and freshly ground pepper

Recipe (Serves 4)

1. Make the dressing. In a high-speed blender or food processor, combine the buttermilk, avocado, cilantro, chives, and lime juice and puree until smooth. Taste and season with salt and pepper. Cover and refrigerate until ready to use. (The avocado ranch can be made up to 1 day in advance.)

2. Make the salad. Heat a grill to medium-high or a grill pan over medium-high.

3. In a medium bowl, toss the chicken with the barbecue sauce to coat. Grill for about 5 minutes per side, until lightly charred and cooked through.

4. In a medium bowl, stir together the corn, olive oil, cilantro, and a dash of chili powder. Season with salt and pepper.

5. In a large bowl, toss together the lettuce, black beans, and tomatoes. Top with the corn mixture, sliced avocado, and bacon. Finish the salad with the chicken, a drizzle of the dressing, and hard-boiled eggs, if desired. Serve with the remaining dressing alongside.

How to Grill Corn

Here’s my favorite way to grill corn: Heat a charcoal or gas grill to high. Brush the grates with olive oil. Add the corn, husk on, and grill, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from the grill and carefully peel back the husks, removing them completely. Return the husked corn to the grill and continue to cook, turning every 1 to 2 minutes, until the kernels are lightly charred, about 5 minutes. Watch closely to avoid burning. Season as desired.

Salad

1½ pounds boneless chicken breasts or tenders

⅓ cup barbecue sauce, store-bought or homemade (page 195)

4 ears corn, grilled and kernels sliced from the cob (see ‘How to Grill Corn)

1 tablespoon extra-virgin olive oil

½ cup fresh cilantro leaves, chopped

Chili powder

Kosher salt and freshly ground pepper

2 or 3 heads romaine lettuce, shredded

1 cup cooked black beans

1 cup halved cherry tomatoes

2 ripe avocados, pitted, peeled, and sliced

4 bacon slices, cooked and chopped

4 bacon slices, cooked and chopped

Death by Chocolate Icebox Cake

No-Guilt Broccoli Fettuccine Alfredo

Blackened Mahimahi Tacos

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[ahcm-recipes]

Flour to Seitan to Steak!

Basic Seitan

6 cups flour

2 cups water

Dry Steak Seasonings 

2 tbsp brown sugar

½ tbsp garlic powder

½ tbsp onion powder

½ tsp turmeric

1/4 tsp Cumin

1/4 tsp Coriander Powder

1/2 tsp Oregano

1 tsp Paprika

1/4 tsp Black Pepper

1/2 cup chickpea flour or garbanzo beans, processed. 

Wet Steak Seasonings

1 cup vegetable stock

¼ cup organic ketchup or BBQ sauce ( or both!)

1 Tbsp Dijon Mustard

2 Tbsp Soy Sauce

1/2 cup (130g) Tomato Paste

Stock

1½ cup vegetable stock

1 diced onion

4 smashed cloves garlic

2 bay leaves

¼ cup brown sugar

½ tsp chili powder

1 tbsp dried parsley

½ tsp thyme

1 tbsp soy sauce

1 tbsp molasses

¼ cup BBQ Sauce

3 tbsp Dijon mustard

2 cups water

Marinade

1/4 cup (60ml) Soy Sauce

1 tsp Paprika

2 Tbsp Brown Sugar

2 Tbsp Tomato Paste

Steps

Add flour and dry steak seasonings into a bowl. Mix.

Slowly add in the 2 cups water and wet steak seasonings. Knead until a stiff (not sticky) dough forms. 

Maybe pinch a piece off and cook it real quick to taste test?

One recipe says to cover in water and let stand for a few hours. One says to cover without water and stand for 30 mins. Another skips this step altogether!

Knead and rinse dough until water runs clear, like when you rinse rice, apx 10-30 mins. Squeeze out as much liquid as you can. It will seem like the dough is falling apart, that’s ok! Keep going. In the end you will have about half as much dough and it will look like a brain!

Shape your dough how you’d like. For steaks, make a pancake and cut it into 4 pieces. You can use a potato smasher to give it some grill mark texture! Be careful though, you don’t want to over-knead it via the potato smasher. This will create tough steaks. 

Combine stock ingredients in a pot and bring to a boil.

Add steaks. Bring back up to a boil.

Reduce to a simmer. Simmer for 30 mins, stirring occasionally. 

At this point your basic seitan (albeit with tons of steak seasoning) is done!

Meanwhile mix marinade ingredients. 

Drain steaks. Coat in marinade.

You can let the steaks sit in the marinade for 1-2 days in the fridge if you want.

Saute in a pan with oil. Brush each side every time you flip. 

Refs:

https://eatingrules.com/how-to-make-seitan/

http://bold-drop.blogspot.com/2010/05/homemade-glutenseitan-using-all-purpose.html

https://www.youtube.com/watch?v=jH8IRIl74rw&feature=youtu.be

https://www.theedgyveg.com/2012/10/09/easy-seitan-steak/

https://lovingitvegan.com/vegan-steak/

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[sackface93]

The Candida Diet: Beginner's Guide and Meal Plan - Healthline - Healthline

Candida is the most common fungus in the human body. It’s often found in areas like the mouth, skin, digestive tract, toenails, rectum and vagina (1).

It’s generally harmless, but an overgrowth of this fungus can lead to infection (2).

The candida diet is a strict diet that alleviates symptoms of candida infection.

Here’s a beginner’s guide to the candida diet and a sample meal plan.

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There are more than 150 known candida species living in various parts of your body. These species aid digestion and nutrient absorption from food.

An overgrowth of candida can break down the wall of your gastrointestinal tract. This releases harmful toxins into your bloodstream, causing infection (3).

Symptoms of an infection include (4, 5, 6, 7):

Nausea

Bloating, constipation or diarrhea

Chronic fatigue

Skin issues such as eczema or rashes

Recurrent urinary tract infections

Irritability and mood swings

Anxiety or depression

Joint pain

Strong sugar cravings

Despite the large number of candida species in your body, only 15 can cause an infection. Candida albicans is the most common infection culprit, accounting for over half of all cases (3).

Worldwide rates of candida infection remain high — having stayed constant for the past two decades (8).

Risk Factors for Infection

There are several risk factors for candida infection, including (9, 10, 11, 12, 13, 14):

If you have any of these risk factors, try addressing them through a change in diet or lifestyle. Consider incorporating meditation or stress management into your schedule.

Summary Over 150 different candida species live in your body. Of these, 15 can cause infection if they overgrow. Risk factors for candida infection include inadequate diet, high stress levels, a weak immune system and poor hand hygiene.

Though there is an overwhelming amount of data regarding the risk factors of candida overgrowth, treatment plans are inconsistent and insufficiently studied (15).

However, one possible treatment is the candida diet.

This diet excludes sugar, gluten, alcohol, certain dairy products and harmful additives while encouraging low-sugar fruits, non-starchy vegetables and gluten-free foods. The science behind this regimen is as follows:

Gluten is barred because research indicates that the gluten compound zonulin may damage the lining of your digestive tract (16).

Sugar may feed candida growth, causing the infection to worsen (17).

Since lactose malabsorption is common and can trigger symptoms, some dairy products are also banned (18).

Foods containing artificial ingredients, high mold content, preservatives and pesticides can continue to feed bacterial overgrowth and lead to continuous inflammation. Therefore, they are also avoided (19, 20):

Alcohol and caffeine are discouraged in order to support healthy lifestyle practices and prevent dietary cheating.

Overall, this diet is designed to reduce inflammation and incorporate wholesome foods that may heal your gut. Over time, these practices could help kill off candida overgrowth.

On the other hand, failing to follow this diet could amplify your symptoms. When your body experiences excessive inflammation and disrupted gut bacteria, the symptoms of candida infection could worsen (21).

Summary The candida diet is designed to reduce inflammation and ultimately cure candida infection by restricting certain food groups, such as gluten, sugar, alcohol, certain dairy products and harmful additives.

Before beginning the candida diet, advocates recommend going on a candida cleanse. This is a short-term diet that is thought to alleviate stress on your digestive tract and release toxins from your body.

Doing a cleanse can also prepare your body and mindset for the candida diet. There are many ways to do a cleanse, but two common ways are:

Drinking only fluids, such as lemon water or bone broth.

Eating mainly vegetables, such as salads and steamed vegetables alongside a small amount of protein throughout the day.

Some people may experience negative symptoms while starting a cleanse, such as fatigue, headaches, mood swings or changes in sleep patterns.

Keep in mind that the candida cleanse should not last more than a few days.

After you complete the cleanse, you can start following the candida diet’s food guidelines.

There is no specific timetable for the candida diet. Some people may experience relief in a matter of weeks, others may require many months to see a positive effect.

It’s best to work with a healthcare provider when undertaking the candida diet to ensure adequate nutrient intake.

Before starting the candida diet, there are several things to consider:

Start out slow: Instead of removing sugar, caffeine and gluten from your diet all at once, focus on removing one thing at a time to ease the process.

Remove any possible risk factors: To reduce symptoms as fast as possible, it’s important to eliminate any risk factors that could prevent progress — such as alcohol, poor hygiene or sugary foods.

It’s meant to be short-term: This diet is meant to be used short-term until your symptoms have improved. It’s not meant to replace a long-term diet plan.

Summary To start the candida diet, you should do a candida cleanse followed by strict adherence to the diet’s food list. It’s best to work with a healthcare provider when following this diet.

Organic, low-sugar, unprocessed and chemical-free foods can support healing and reduce symptoms. Focus on incorporating these foods while on the candida diet (22, 23):

Low-sugar fruits: Lemon, limes, berries (may be eaten in small amounts).

Non-starchy vegetables: Asparagus, Brussels sprouts, cabbage, broccoli, kale, celery, cucumber, eggplant, onion, spinach, zucchini, tomatoes and rutabaga (best if eaten raw or steamed).

Gluten-free grains: Millet, quinoa, oat bran and buckwheat.

High-quality protein: Chicken, eggs, salmon, turkey and sardines (organic, pasture-raised and wild-caught varieties are best).

Healthy fats: Avocado, olives, unrefined coconut oil, flax oil, extra-virgin olive oil and sesame oil.

Certain dairy products: Butter, ghee, organic kefir or plain yogurt.

Nuts and seeds low in mold: Almonds, walnuts, sunflower seeds, coconut or flaxseed.

Herbs and spices: Black pepper, salt, cinnamon, dill, garlic, ginger, oregano, rosemary, paprika, turmeric and thyme.

Condiments: Apple cider vinegar, coconut aminos and sauerkraut.

No-sugar sweeteners: Stevia, erythritol and xylitol.

Non-caffeinated beverages: Herbal teas, chicory coffee, filtered water, homemade almond milk, coconut milk (look for one without additives) and water infused with lemon or lime.

Summary Eat organic, low-sugar, high-quality produce, meats and fats to help reduce pesticide exposure and increase nutrient absorption.

The candida diet is a strict diet that eliminates sugar, gluten, alcohol and some dairy products, as these types of foods are thought to promote candida overgrowth (24, 25).

The list of foods to avoid on the candida diet include:

High-sugar fruits: Bananas, dates, raisins, grapes and mango.

Grains that contain gluten: Wheat, rye, barley and spelt.

Certain meats: Deli meats and farm-raised fish.

Refined oils and fats: Canola oil, soybean oil, sunflower oil or margarine.

Condiments: Ketchup, soy sauce, white vinegar, BBQ sauce, horseradish or mayonnaise.

Certain dairy products: Cheese, milk and cream.

Sugar and artificial sweeteners: Aspartame, agave, cane sugar, corn syrup, honey, maple syrup, molasses and sugar.

Nuts and seeds higher in mold: Walnuts, peanuts, cashews, pecans and pistachios.

Caffeine, alcohol and sugary beverages: Caffeinated teas, coffee, energy drinks, soda, fruit juice, beer, wine or spirits.

Additives: Nitrates, dextrose or sulfates.

Summary Avoid high-sugar foods, additives, processed foods, certain meats, fats and oils — as well as caffeinated and alcoholic beverages — to support healing and relieve symptoms.

Other dietary changes may also subdue candida bacteria. These foods, beverages and supplements may kill off candida overgrowth:

Pau d’arco tea: Pau d’arco is a tree native to the Amazon rainforest that some test-tube and mouse studies link to decreased infection due to its anti-inflammatory properties (26, 27, 28).

Bone broth: This nutrient-dense beverage made from animal bones boasts vitamins and minerals, such as collagen, that some studies suggest can improve your immune and digestive systems (29, 30).

Algae: As one of the highest food sources of chlorophyll, algae may support detoxification of carcinogens in your body (31).

Probiotics: Taken as supplements, these healthy bacteria may help alleviate inflammation, kill off harmful organisms and reduce prevalence of candida and infection symptoms (32, 33, 34).

Lavender oil: This essential oil may reduce progression and spread of candida (35).

Summary Pau d’arco tea, bone broth, algae, probiotics and lavender oil are additional substances that could potentially eradicate candida overgrowth due to their particular health benefits.

This sample menu provides foods that are acceptable on the candida diet. Adjust this menu based on your own preferences.

Monday

Breakfast: Scrambled eggs with tomatoes and avocado on the side

Lunch: Turkey atop a salad of greens, avocado slices, cabbage, broccoli and an olive oil dressing

Dinner: Stir-fry of quinoa, chicken breast, steamed vegetables and coconut aminos

Tuesday

Breakfast: Yogurt parfait made with plain yogurt, 1/4 cup (25 grams) of berries, cinnamon and almonds

Lunch: Thai red curry chicken (try this recipe)

Dinner: Salmon cakes served with steamed broccoli and a cup of bone broth

Wednesday

Breakfast: Turkey-and-sage breakfast sausages (like these) with a side of Brussels sprouts

Lunch: Lemon-roasted chicken served over salad greens

Dinner: Hamburger patty (no bun), topped with avocado and served with steamed vegetables and sauerkraut

Thursday

Breakfast: Vegetable omelet made with eggs, shallots, spinach and tomatoes

Lunch: Leftover turkey-and-sage breakfast sausages with a side of sautéed cabbage

Dinner: Coconut curry chicken over quinoa and steamed vegetables

Friday

Breakfast: Omelet made with red peppers, onions, kale and fried eggs

Lunch: Turkey meatballs with a kale salad and millet topped with ghee

Dinner: Wild-caught salmon seasoned with lemon and dill, plus a side of asparagus

Saturday

Breakfast: Buckwheat breakfast muffins (try this recipe) with chicory coffee

Lunch: Leftover coconut curry chicken over quinoa and steamed vegetables

Dinner: Zucchini noodles topped with chicken, raw garlic, pesto and olive oil

Sunday

Breakfast: Smoothie made from plain kefir, a handful of berries, almond butter, coconut and cinnamon

Lunch: Chef salad of hard boiled eggs, turkey, tomatoes, cucumbers, olives and an olive-oil-based dressing

Dinner: Chicken fajita bowl made with chicken, peppers, onions, cilantro, avocado and salad greens

Summary Although this diet can be restrictive, there are still plenty of healthy, scrumptious options available.

Despite the lack of research on the candida diet, it may do more than simply relieve symptoms.

The diet consists of whole foods that can also be beneficial for weight loss, heart health, gut function and reduced inflammation in your body (36, 37, 38).

The diet also focuses on removing sugary foods, which have been linked to obesity, diabetes, heart disease and metabolic syndrome (39, 40).

A diet such as this can be beneficial for anyone — even those without candida overgrowth.

Summary The candida diet is an anti-inflammatory and nutrient-rich diet that may offer numerous health benefits beyond reduced candida overgrowth.

One major pitfall of the candida diet is that there is little human research into its effectiveness — and available research is controversial.

One study in 120 people on the candida diet observed improvement in stool symptoms in 70% of participants after three months (41).

An animal study found that the consumption of sugar increased candida growth in the digestive tract (42).

On the other hand, one small study examined the growth of candida before, during and after a high-sugar diet in healthy people. Researchers discovered that a high-sugar diet had a limited effect on the growth of candida (43).

Another negative is the diet’s strictness. Sugar, gluten, most fruits, starchy vegetables, some meats, nuts, seeds, alcohol and caffeine are banned on this diet. Therefore, it requires more work to adjust to this eating style.

The candida diet may also pose difficulties if you’re on a budget or don’t enjoy cooking and meal planning.

Fortunately, this diet has a limited scope. It’s intended to be followed only while you are experiencing symptoms of candida infection.

Summary Major downsides of the candida diet include a lack of research and strict food rules. Therefore, it may not work for everyone.

The candida diet is designed to kill off candida overgrowth by eliminating sugar, gluten, alcohol and some dairy products.

It focuses on organic, low-sugar, high-quality produce, meats and fats.

Symptom relief can differ between people and may depend on your adherence to the diet, duration and symptom severity.

The first signs of improvement may include an increase in energy and focus, as well as a decrease in digestive distress.

While you may experience improved symptoms, studies on this diet are lacking and conflicting.

Nonetheless, if you have been diagnosed with a candida infection, it may be helpful to see if this diet works for you.

Source: https://www.healthline.com/nutrition/candida-diet

[tenortower6-blog]

Grilled BBQ Chicken with Homemade BBQ Sauce (Video!)

Grilled BBQ Chicken enveloped in a tantalizing spice rub, slathered with Homemade Barbecue Sauce and grilled to perfection for the best juicy, smokey flavorful chicken every single time!

Grilled BBQ Chicken is super quick and easy and doesn’t require a marinade so it is perfect for last minute dinners or entertaining.  You can use my insanely delicious Homemade Barbecue Sauce or your favorite store-bought barbecue sauce.  I’ve included tips and tricks and cooking times for different cuts of chicken so you are fully quipped to make Grilled Barbecue chicken in all its juicy, saucy, caramelized-edged glory.

GRILLED BBQ CHICKEN RECIPE VIDEO

What Makes the Best BBQ Chicken on the Grill?

Grilled BBQ Chicken is always a crowd pleaser – when it’s done right.  And this Grilled BBQ Chicken is done right.  Both Patrick and I were expecting to love this Barbecue Chicken but we were inhaling this chicken.  This Grilled BBQ Chicken deserves to become a dinner time staple along with favorites Nashville Hot Chicken and Baked Fried Chicken.

What sets this Grilled BBQ Chicken recipe apart from the rest is the homemade spice rub and homemade Barbecue Sauce.   I’ve scaled down both the rub and barbecue sauce from my  BBQ Brisket, BBQ Ribs, and BBQ Brisket Sandwiches because you don’t mess with perfection. If you haven’t tried any of these barbecue recipes yet, then it’s time, starting with this Barbecue Chicken!  Here are just a few comments regarding the Homemade Barbecue Sauce (on my ribs post):

“Absolutely incredible!! My husband is a huge BBQ rib fan. He’s been to rib competitions always looking for the best BBQ sauce. He was blown away. I haven’t even finished digesting and felt the need to leave this comment asap. Lol thank you...” – Danielle

“The BBQ sauce is some of the best I have tasted!”  -Beth

“….The best part is your BBQ sauce. That is the best I have ever had and I will be making my own (your recipe) from here on out. I was skeptical reading all the posts about how good it was and I now know why. Absolutely amazing…” – Terry

“…That bbq sauce is amazing, I will definitely be using that sauce from now on!” – Kristen

So while it’s easier and more convenient to squeeze a bunch of store-bought barbecue sauce on your grilled barbecue chicken, I promise the homemade barbecue sauce is very simple to make and tantalizingly delicious!

What Should I Season Grilled BBQ Chicken with?

Along with the homemade barbecue sauce, your chicken needs a dynamite rub.  If you just slather a piece of grilled chicken in barbecue sauce, I promise you will be disappointed. If you just marinate your chicken in barbecue sauce, I promise you will be disappointed.   If you want multi-dimensional restaurant delicious Grilled Barbecue Chicken, then it needs a spice rub and barbecue sauce.

I am a huge believer in the elevating power of spice rubs.   I use a spice rub in my Carne Asada recipe and I use a spice rub in my Buffalo Hot Wings which I believe transforms them into some of the best out there.

For this Grilled BBQ Chicken spice rub we whisk together:

smoked paprika

chili powder

chipotle chili powder

onion powder

garlic powder

dried thyme

salt

 pepper

brown sugar

Once you rub your chicken with olive oil and the spice rub, you can let it sit at room temperature for 30 minutes, or cover or transfer to a freezer size bag and refrigerate for up to 24 hours.  24 hours is optimal but even with just 30 minutes of resting, your chicken will be taken to a whole new level of YUM.

Grilled BBQ Chicken Breast

If you want to make Grilled BBQ Chicken Breasts,  you might want to consider using a brine because chicken breasts can easily dry out when cooked due to their low fat content.

WHY BRINE CHICKEN BREASTS?   In short, brining is the quickest way (15 minutes) to ensure juicy chicken every single time because the salty brining bath increases the moisture capacity of the chicken.  It does this by breaking down the proteins of the bird so they can no longer contract when cooking.  This means less water will be squeezed out and lost, resulting in juicier chicken.

HOW TO BRINE CHICKEN:  Combine 8 cups warm water and 1/2 cup kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes.  Rinse chicken and pat dry – that’s it!

How long does it take to BBQ chicken on the grill?

I chose to use chicken drumsticks in this Grilled BBQ Chicken recipe because they are always the first to fly off the plate (pun intended).  Chicken drumsticks are inherently juicy, hard to overcook and easy to eat with just one hand without any utensils required.

That being said, you can certainly use any part of the chicken to grill.  I have outlined the different cooking times for each cut of chicken below, but keep in mind these will be slightly different for each individual due to grill variables and the actual size of each cut of chicken.  The only certain way to know if your chicken is done is to use an instant read thermometer.  If you don’t own one, they are available at every grocery store, so add it to your list today :)!

You will note below that I say some cuts of chicken are done when an instant read thermometer reads 165°F and on some cuts I say 165-180° F.  While 165° is safe, some cuts of chicken, such as the drumsticks and leg quarters, actually taste better when they are cooked closer to 180°F  because they (unlike chicken breasts) will become more tender.

HOW LONG DO I GRILL CHICKEN DRUMSTICKS? 

Grease and preheat grill to high heat.

Season chicken and add to hot grill and sear for 5 minutes, uncovered, flip and sear an additional 5 minutes, uncovered.

Cover, and turn heat down to low so the temperature stays around 325°F when the lid is CLOSED.

Cook 5 minute then flip and cover; cook an additional 5 minutes.

Check chicken temperature. It should register 165-180°F. If chicken is not cooked to this temperature yet, flip and repeat steps until chicken is fully cooked through.

HOW LONG DO I GRILL CHICKEN THIGHS?

Grease and preheat the grill to medium heat, 375-450°F.

Season chicken thighs and grill undisturbed for 5-7 minutes per side, or until chicken is cooked through. An inserted thermometer should read 165° F.

HOW LONG DO I GRILL BONE-IN CHICKEN THIGHS?

HOW LONG DO I GRILL CHICKEN BREASTS?

Grease and preheat grill to medium heat, 375-450°F.

Pound chicken breasts to an even thickness.

Season chicken breasts and grill undisturbed for 5-7 minutes per side, depending on thickness, or until chicken is cooked through. An inserted thermometer should read 165°F.

HOW LONG DO I GRILL CHICKEN LEG QUARTERS? 

Preheat grill with lid closed.  Preheat your grill with the lid closed so your grill gets nice and hot but sear with the lid open.  Follow specific instructions on whether grill should be open or closed.  If instructions do not specify, then that means to grill uncovered, with the lid open.

Use a instant read thermometer!  When it comes to checking the temperature of chicken, there is no accurate way to check without cutting your chicken open and loosing juices, other than an instant read thermometer!  They are fast, highly accurate, and save you all the guesswork and possibly food poisoning

Close lid.  With the exception of chicken breasts, and thighs,  keep the grill lid closed as much as possible after searing. Drumsticks, leg quarters and bone-in chicken thighs need to be roasted which is accomplish when the lid is closed causing heat to surround the chicken.

Cook to 165°F for LIGHT meat or 180°F for DARK  meat.  While 165°F is a safe internal temperature for all chicken, 180°F will produce more tender, fall-off-the-bone dark meat.

What Should I Serve with Grilled BBQ Chicken?

Want to try this Grilled BBQ Chicken Recipe?

Pin it to your CHICKEN, GRILL or DINNER Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

Print Recipe

Grilled BBQ Chicken with Homemade BBQ Sauce

Grilled BBQ Chicken enveloped in a tantalizing spice rub, slathered with Homemade Barbecue Sauce and grilled to perfection for the best juicy, smokey flavorful chicken every single time!

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Ingredients

8-10 skinless chicken drumsticks approx. 3 pounds

1 tablespoon olive oil

SPICE MIX

2 teaspoons smoked paprika

1 1/2 teaspoons salt

1 tsp EACH chili powder, onion, powder, garlic powder, brown sugar

1/2 tsp EACH chipotle chili powder, dried thyme, pepper

Barbecue Sauce

1 cup ketchup

1/4 cup molasses

1/4 cup packed brown sugar

2 tablespoons seedless blackberry preserves

2 1/2 tablespoons apple cider vinegar

1 1/2 teaspoons reserved Spice Rub (from above, in directions)

Ingredients

8-10 skinless chicken drumsticks approx. 3 pounds

1 tablespoon olive oil

SPICE MIX

2 teaspoons smoked paprika

1 1/2 teaspoons salt

1 tsp EACH chili powder, onion, powder, garlic powder, brown sugar

1/2 tsp EACH chipotle chili powder, dried thyme, pepper

Barbecue Sauce

1 cup ketchup

1/4 cup molasses

1/4 cup packed brown sugar

2 tablespoons seedless blackberry preserves

2 1/2 tablespoons apple cider vinegar

1 1/2 teaspoons reserved Spice Rub (from above, in directions)

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Rate this recipe!

Instructions

Whisk together all of the Spice Mix Ingredients. Remove 1 1/2 teaspoons to a saucepan to use later in your Barbecue Sauce.

Drizzle chicken with 1 tablespoon olive oil and rub it all over the chicken. Sprinkle the chicken with half of the Spice Mix and rub into chicken. Flip chicken over and sprinkle with remaining spice mix (it will seem like a lot but use it all). Rub spice mix into chicken. Let chicken sit 30 minutes at room temperature OR you can cover and refrigerate up to overnight and cook later. (If you refrigerate chicken and grill later, let chicken sit at room temperature for 30 minutes prior to grilling for more even cooking.)

Meanwhile, add all of the Barbecue Sauce ingredients to the saucepan with the reserved 1 1/2 teaspoons spice mix. Whisk together and simmer for 5-10 minutes for the flavors to meld.

TO GRILL

Grease grill and preheat grill to high heat. Once hot, add chicken and sear, uncovered, for 5 minutes, flip chicken over and sear an additional 5 minutes.

Cover, and turn heat down to low so the temperature stays around 325 degrees F when the lid is closed. Cook 5 minutes with the lid closed, flip and cook an additional 5 minutes with the lid closed.

Baste chicken with barbecue sauce and cook 1 minute, flip and cook an additional minute. Using an instant read thermometer, check temperature of chicken at the thickest part without touching the bone. Chicken is done when it registers 165-180º F on an instant read thermometer. If chicken isn’t done, continue to grill (covered) and flip chicken and baste with barbecue sauce every 3 minutes until it reaches temperature.

Remove chicken to a serving platter brush with barbecue sauce. Let rest 5 minutes before serving. Serve with additional barbecue sauce.

TO BAKE

Line a baking sheet with foil (for easy cleanup) and top with a baking/cooling rack if you have one. Lightly spray rack with nonstick cooking spray. Line drumsticks on the baking rack without touching. Let chicken set at room temperature for 30-60 minutes. Meanwhile, preheat oven to 425 F degrees. Bake chicken at 425 F degrees for 30-35 minutes or until cooked through.

Remove chicken to a serving platter brush with barbecue sauce. Let rest 5 minutes before serving. Serve with additional barbecue sauce.

Recipe Notes

TIPS AND  TRICKS

Remove Skin. I remove the skin from my chicken drumsticks because I am not a fan of soggy skin.  Even if the skin is crispy initially when grilled, it gets soggy when coated in the barbecue sauce. It is also more prone to cause flare-ups and burn.  If you want to grill with the skin on, eat it with the skin on or you will losoe the flavor from the rub.  Also be prepared with some water nearby the grill in case of flare ups.

Use all the seasonings.  The spice mix might seem like a lot of seasonings, but I promise it is the perfect amount, use ALL of it!

Let chicken rest.  After you rub the chicken with seasonings, let it rest for 30 minutes on the counter or tightly wrap/transfer to freezer size Ziploc bag and refrigerate up to 24 hours.  Letting it rest is life changing!

Don't cook chicken straight from the refrigerator!  If your chicken has been refrigerated, let it sit on the counter for 30 minutes, this will allow your chicken to come closer to room temperature so it will cook more evenly.

Preheat grill with lid closed.  Preheat your grill with the lid closed so your grill gets nice and hot but sear with the lid open.  Follow specific instructions on whether grill should be open or closed.  If instructions do not specify, then that means to grill uncovered, with the lid open.

Use a instant read thermometer!  When it comes to checking the temperature of chicken, there is no accurate way to check without cutting your chicken open and loosing juices, then by using an instant read thermometer.  They are fast, highly accurate, and save you all the guesswork and possibly food poisoning.

Close lid.  With the exception of chicken breasts, and thighs,  keep the grill  lid closed as much as possible after searing. Drumsticks, leg quarters and bone-in chicken thighs need to be roasted which is accomplish when the lid is closed causing heat to surround the chicken.

Cook to 165°F for LIGHT meat or 180°F for DARK  meat.  While 165°F is a safe internal temperature for all chicken, 180°F will produce more tender, fall-off-the-bone dark meat.

Add BBQ sauce at the end.  We want to develop a nice sear on our chicken, so hold the barbecue sauce until the last few minutes of grilling.  It is also important to not add barbecue sauce until the end of grilling otherwise the sauce will burn due to the sugars in the sauce.   I like to add the barbecue sauce when my chicken is almost done, then let it grill on each side for a minute or so so the barbecue sauce caramelizes slightly then I slather my chicken with more barbecue sauce off of the grill.

©Carlsbad Cravings Original

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Looking for More Barbecue Favorites?

Slow Cooker Barbecue Chicken

Hulu Huli Chicken (Grilled Hawaiian Chicken)

Barbecue Chicken Kabobs

Mesquite Pineapple BBQ Chicken

Source: http://carlsbadcravings.com/grilled-bbq-chicken/

[smokegears]

How to Make Homemade BBQ Sauce

[tentbat8-blog]

The Best Summer Dinner Party

Last night was my night to host the couples Date-Night-In dinner party. Usually, it’s just us and another couple but after I shared my menu idea another couple and my mom decided to join us.  I ended up cooking for seven. Plus The 14-Year-Old and my niece crashed the party to steal some food.

The menu I pulled together is perfect for a summer party.  Most of the cooking happens outside, and all the side dishes could be made ahead. I’ll tell the rest of the story through the food. I’m proud of this one.

Crab Nachos to Start

First I made a cheese sauce by melting butter and mixing it with flour to make a roux. Then I added milk, cream cheese, sharp white cheddar, and a dash of cayenne.

To build the nachos, I did two layers of white corn chips, Old Bay, diced red pepper, diced jalapenos, and the white cheddar cheese sauce. Fresh cilantro went on top to finish them off.

Now, I originally planned on also including diced avocado, but I totally forgot. It would have been an excellent addition, but they were still delicious without them. We devoured two platefuls in minutes! It was a great starter.

Boozy Egg Creams for The Evening’s Cocktail

This is my own creation, and The Husband and I are obsessed. It’s based on the Egg Creams my mom would make me when I was a kid. Her recipe was milk, chocolate syrup, and seltzer water. It sounds gross if you’ve never had one, but it’s an oddly refreshing drink.

My adult version uses:

1 shot Irish Cream

1/2 shot vanilla vodka

1/2 shot chocolate liquor

Black Cherry Seltzer (about a half a can – more or less to taste)

Pour all the ingredients over ice, stir and garnish with a Maraschino Cherry and a sprinkle of the juice.

This drink is a great way to enjoy Irish Cream in the summer and pairs well with spicy foods. I loved it with the nachos.

Dry and Wet Ribs for the Main Course

Confession time: I have never made a rack of ribs on the grill.

Well, now there is no going back. These came out FANTASTIC! Everyone thought so as well, and I know they weren’t just being nice because they gone. Devoured. Not one rib to spare.

I started them the night before by patting them dry and covering them with Trader Joe’s BBQ Rub. Then I wrapped them in aluminum foil and put them in the fridge.

Yesterday I pulled them out and placed them on the grill around 1 p.m., five hours before I planned on serving dinner.

I cooked them bone side down, over indirect heat for 4 hours. After snapping the photo, I turned the ribs and placed them on one side of the grill, shutting it off while leaving the other side on low. It kept the temperature between 225 and 275. About every 30 minutes or so I’d go out and rotate them. Other than that they were hands off.

After 4 hours, I brought them in.

They got to rest a bit while I was preparing other things.

About 45-minutes before I was ready to serve them, I slathered one in BBQ sauce and put them both back on the grill meat-side down over medium heat.

I added a touch of salt to the dry rubbed rack and moved him to the top of the grill after about 5 minutes. For the wet rack, I did three layers of BBQ sauce flipping about every 3-4 minutes.

I pulled them off the grill and let them rest for a few minutes before cutting them.  Then I wrapped the rib platters in aluminum foil and a towel to stay warm before serving.

The Rest of the Spread

I probably should have started this post with the beans. I slow cooked these babies for nearly two days!

I started with dried navy beans that I soaked overnight. Then I put them in the crockpot with pureed tomatoes, bacon, sweet onion, molasses, maple syrup, cumin, Worcestershire sauce, apple cider vinegar, chipotle peppers, and a giant meaty beef soup bone.

All I’ll say is, I may never buy Bush’s again!

The next side was my favorite. I loosely followed this Charred Corn Salad recipe on Country Living except I used cherry peppers and made more than the recipe called for with ten ears of corn I par-cooked in the microwave before grilling.

The final side was also a dish inspired by Country Living, Tangy Collard, and Cabbage Slaw. Except for this one, I modified more. Instead of green cabbage, I used red, and I added dried cherries and sunflower seeds. Next time I make it, I’d skip the bacon. It added nothing to the dish, in my opinion. I’d instead go vegetarian with this one.

I made both salads the night before but didn’t add any cheese or seeds until the day of.

As for the entire table spread, it was The Husband’s idea to use plastic for the place settings to go along with the whole outdoor BBQ theme. He hit the nail on the head.

It also saved my ass because I barely have enough place settings for seven people.

Grilled Rum-Soaked Peaches with Cinnamon-Rum Ice Cream for Dessert

I’m not the best baker, so desserts aren’t usually my thing but, I can’t lie, I nailed this one.

Sticking with my summer grill theme, I decided to build something around peaches. At first, I was going to pair fresh grilled peaches with a homemade vanilla ice cream, but then I saw this recipe on Bon Appetit for Cinnamon-Rum Ice cream.

My dessert was born.

I made the ice cream a few days before the party following that recipe exactly. It could not have been more perfect.

The night before, I marinated the fresh peach halves in rum, brown sugar and cinnamon.

After dinner, I toasted sliced almonds in a skillet. Then I grilled the peaches to carmelize some of the sugars. I served a peach half with a scoop of ice cream topped with the toasted almonds.

It came out perfect, and exactly as I envisioned!

Dinner was so good, and everyone was having so much fun we didn’t take any photos except this one attempt at a table selfie.

I’m going to count that as a success!

4

Related

Source: https://greenlitebites.com/2019/06/30/the-best-summer-dinner-party/

[raiseveganus]

Vegan Food Trending: Homemade BBQ Jackfruit Pulled Pork Burger

Love BBQ burgers and jackfruit pulled pork sandwiches? Ever wondered if there was a delicious cruelty-free substitute for pork? Well, the giant green fruit you saw at few South East Asian and Indian stores has an answer for you- YES!!

Not only is jackfruit an impressive alternative to meat- thanks to its chewy texture and meaty taste- the fruit is nutritious too. It can be easily called the vegan pork minus the saturated fat content and artery clogging cholesterol.

Credits: Suriyawut Suriya/ Shutterstock

Homemade BBQ Jackfruit Pulled Pork Burger

This homemade BBQ pulled jackfruit burger is a delight to serve even at the gathering of your non-vegan friends. Don’t say a word and keep them guessing how you managed to pull off a ‘meaty’ BBQ burger.

Without much ado, let me get to the recipe.

Ingredients

For filling

Raw diced jackfruit- 2 cups or 20 ounce can of young jackfruit

Finely chopped 1 small onion

1 cup water

Green chili-garlic-ginger paste 1 tablespoon

Salt and pepper

Vegetable oil 2 tablespoon

For BBQ Sauce

Chili-onion-garlic powder- 1 teaspoon each

Black salt 1/2 teaspoon

Mustard powder 1/4 tablespoon

Smoked paprika 1 teaspoon

Salt as per taste (I prefer 1 teaspoon)

Pureed tomato paste 4 tablespoon

Apple cider vinegar 1 teaspoon

Brown sugar 4 tablespoon

Molasses 1/2 tablespoon

For serving

Shredded cabbage and carrots 1 cup

Ripe avocado- 1

1 teaspoon coconut sugar

1 table spoon lime juice

Salt and pepper for seasoning

Burger buns

Credits: Brent Hofacker/ Shutterstock Jackfruit Pulled Pork

Instructions

Add all the ingredients, mentioned under the BBQ sauce heading, in a medium sized saucepan. Allow it to simmer on low heat for about 10 minutes. Your BBQ sauce is ready.

In a heavy bottom skillet, add vegetable oil and heat it. Saute onions till they turn golden brown. Add green chili-garlic-ginger paste and saute again for 2 minutes.

While the onions and green chili-ginger-garlic paste is still cooking over low flame, rinse and completely pat dry jackfruit. Remove the center portion of the jackfruit pieces.

Coat in half of the BBQ sauce over jackfruit pieces. Toss well and add to the onion and green chili paste cooking in the skillet. Cook for at least 15 minutes over medium flame.

Add the remaining BBQ sauce and cook for another 10 minutes. With the help of two forks, to shred the cooked jackfruit and thus resemble the ‘pulled’ pork texture.

Preheat oven at 400°F/200°C and line a baking sheet with parchment. Spread the pulled jackfruit paste in the baking dish. Bake for 10 minutes.

While the jackfruit paste is being baked in the oven, mix shredded cabbage and carrots, mashed ripe avocado, lime juice, salt pepper and coconut sugar in a mixing bowl. Toss well.

Serve in a burger bun by first spreading the BBQ pulled jackfruit paste and topping it off with the avocado-cabbage-carrot slaw. Your delicious BBQ burger is ready. Bon appetit.

Did you like this recipe of Jackfruit pulled pork? Don’t forget to share and subscribe for more such vegan recipes.

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The post Vegan Food Trending: Homemade BBQ Jackfruit Pulled Pork Burger appeared first on Raise Vegan.

source https://raisevegan.com/vegan-food-trending-homemade-bbq-jackfruit-pulled-pork-burger/

[bri-nanas]

Yummy yummy things from the health food store 

Organic bananas 🍌 because I'm almost out 

Macadamia nutmilk because I'm now hooked 

Apple butter because I love this brand and have been really feeling apples lately 

BBQ sauce for Memorial Day weekend 

Mana bread 🍞 because I've never tried it but wanted bread this week. I love sprouted grains but am curious since this is also yeast free.

Molasses for making homemade baked beans 

Red romaine to top veggie burgers 

Raw cocoa banana buckwheat crispies because these made my chia pudding last week the best chia pudding ever 

Dark chocolate peanut butter Keenwah puffs because what's a shopping trip without an impulse buy?

[the-food-bloggess]

The Best Homemade BBQ Sauce INGREDIENTS * 1 15 oz can Tomato Sauce * 1/2 Cup Apple Cider Vinegar * 1/4 Cup Raw Honey * 1/4 Cup Molasses * 1/4 Cup Tomato Paste * 3 Tbls. Worcestershire * 2 tsp. Liquid Smoke (personally I do half mesquite, half hickory) * 1 tsp. Onion Powder * 1 tsp. Garlic Powder * 1 tsp. Smoked Paprika Powder * 1/2 tsp. Chipotle Chile Pepper Powder * 1/2 tsp. Sea Salt * 1/4 tsp. Ground Black Pepper * 1/4 tsp. Mustard Powder (optional) DIRECTIONS *Whisk all ingredients together in a medium sized saucepan over med-high heat *Turn down to low and simmer uncovered for 20 minutes, until sauce thickens a bit. *** So if you have ever met my toddler son, you know that he is obsessed with both ketchup and BBQ SAUCE. Ketchup I can get at natural food stores without all of the processed sugar and other creepy ingredients. BBQ SAUCE I haven't had such luck. And now my 19 month old daughter is also in love with BBQ SAUCE. They must get this from Mama 😉. It's taken many, many trials and errors, but I believe THIS Bbq sauce is amazingly the BEST. It's Smokey, tangy, and just delicious. I could eat this by the spoonful, but nevermind my weirdness. You've got to try this simple yummy recipe for yourself. It keeps for a couple of weeks in a sealed container (I use a classic mason jar) in the fridge. Now you just have to decide what to put this on. We dip our baked fries in this, spread on anything we are BBQing, even make shredded pork / steak / chicken sandwiches (recipes coming up!) YUM! ENJOY ❤

[ladystylestores]

Grilled BBQ Chicken | The Recipe Critic

This grilled BBQ chicken is a simple to make tender chicken that’s coated in a sweet homemade barbecue sauce that comes through with great flavor in every bite!  You will be making this weekly after you see what a huge hit it is!

Grilled Hawaiian BBQ chicken or honey chipotle BBQ chicken are two other easy grilled chicken recipes I find myself using over and over! They are made of many of the same tried and true flavors that I never get tired of!

Easy Grilled BBQ Chicken

BBQ season is now in full force, and I love BBQ’s. They make me so happy! I love the smell of the grill heating up outside!  I’m not sure why I usually reserve using my grill for having people over and an official barbecue?  So, lately I have been stepping out of my comfort zone and making more and more of my family’s meals outside on my grill even during the week.  This simple recipe is one reason why!

We had friends over last week and I made this easy grilled bbq chicken. It was perfect!  The chicken was so moist and grilled perfectly. My hubby has always had awesome BBQ skills, but after that night I can definitely say I do too!  Now, I feel confident to use the grill any night of the week.  It is especially nice that I’m not heating up my kitchen on these hot summer nights! My mouth is watering just thinking about this yummy chicken! I am definitely going to make it again soon!

BBQ Chicken Ingredients:

It’s amazing how two simple ingredients that are so simple and easy to find make such a stand out meal!  I love that I can come up with this meal at the last minute too, because these are two staple ingredients I always have on hand.  Either I use store bought BBQ sauce or often I have my homemade BBQ sauce ready to go because I can make it ahead and it lasts up to 2 weeks in the refrigerator.  So, if unexpected company comes or if we are just looking for a weeknight meal for the family, this is one I am always ready to make!

Chicken: I prefer to use chicken breasts.  I pound it out or cut it lengthwise to make even, thin pieces.

Homemade BBQ sauce: Stir together ingredients then split into two parts. Use one for marinating chicken for at least 2 hours. The second reserved part will be used for basting while grilling. (If you are in a pinch using pre-made barbecue sauce works fantastic too!)

How to Grill Chicken:

Grilling chicken is such a quick and easy way to cook a hearty chicken dinner.  I get tired of always baking chicken in the oven.  And lets me honest, it is so hot in the summer I am just not excited about heating up my oven!  It is so nice to heat up the grill outside and let it do its thing!  Just flip it over halfway through and don’t forget to baste it as it cooks with your delicious BBQ sauce!

Combine ingredients from Homemade BBQ Sauce: In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke.

Bring to a simmer over medium heat and cover with a lid.  Let cook stirring occasionally until the sauce thickens about 10-15 minutes.

Reserve Sauce:  Set aside 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Marinate Chicken: Place chicken in a ziplock or airtight container. Pour the other part of your homemade BBQ sauce over top of the chicken and seal or close the container for 2 hours.

Grill BBQ Chicken: Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes.  Flip the chicken over halfway through and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit.  *Don’t forget to use the 1/2 cup of reserve bbq sauce for basting on the chicken as it is cooking.

Homemade BBQ Sauce Ingredients:

This may seem like a long list, but trust me, you have most of these things already!  Just dig around in that spice cabinet and in the door of your refrigerator.  You will most likely have them.  If you do need to grab a few things, buy them in bulk because you will be making this homemade sauce a lot once you see how amazing it is!!

Ketchup: Adds sweet and tangy flavor to the sauce.

Molasses: For sweetness and a warm, smoky flavor.

Brown sugar: Rich sweetness

Cider vinegar: Balances out all the sweetness with its tartness.

Worcestershire sauce: Savory and sweet tangy sauce.

Paprika: Adds an unmistakable red color and very mild pepper flavor.

Chili powder: For spice!

Onion powder: Sweet and savory flavor of onions are perfect in this sauce.

Salt: To taste

Liquid smoke: I love the smokiness the BBQ sauce gets from adding this!

Grilling the Perfect Chicken:

I am taking all the guesswork out of grilling for you.  After writing many grill recipes, responding to your comments and questions, and some of my own trials and errors, I have compiled everything you need to know to make the perfect grilled chicken!

Which chicken works best on a grill? Any chicken can be great, but I stick to chicken breasts because they are lean and cook quickly.  I butterfly them and pound them out so I have nice, thin, evenly sliced pieces to work with, which also helped me determine cooking time.

How hot does my grill need to be? Your grill needs to be at least 350 degrees before you begin cooking your chicken.

Where do I place the chicken on the grill? You want to aim for an indirect heat on the chicken, so do not place it directly over a flame.  The inside of the chicken needs to have time to cook completely without burning the outside.

How long do I cook my chicken? Depending on the size or thickness of your chicken, every piece will be different. The average is 5-8 minutes per side.  For example, a 3/4 inch thick breast would cook 5 minutes per side.  Add more time for a thicker piece or a bone-in chicken.

Do I need to turn chicken as it cooks? Flip once while cooking, any more than that and your chicken may start to break apart or stick to the grates.

How do I know when my chicken is done? When your chicken is done the juices will run clear.  However, it is best to just trust a meat thermometer when it comes to deciding if your chicken is done.  The internal temperature of the chicken needs to reach 165 degrees.

What do I serve with grilled chicken? I love to serve grilled chicken with other sides I can cook on the grill like corn on the cob, grilled coconut lime pineapple.  It is also great served over simple rice or a summer salad.

Tips for Grilling:

I used to leave all the grilling to my husband, but that was several grill recipes ago .  Now, I have learned that the grill is nothing to be feared.  After learning a few easy tricks and tips, I can grill anything! And so can you!

Grill care: Taking care of your grill will help it to last longer and your food will turn out better. So, be sure to clean your grill before and after using it.  To clean it just turn it on and let the grates get hot.  Then using a wire brush, clean of any debris on the grates. Coat the grill rack with oil before placing meat on it to prevent any sticking and also make it easier to clean later.

Keep the lid closed: Resist the urge to check on your chicken often. Just as with our oven in the kitchen, the more you open the lid, the more heat you lose.  Containing the heat will cook your meat quickly and more evenly.  Only open the grill to flip once halfway through cook time.

Baste: Take the opportunity when your grill is open to flip your chicken to baste it with some of the sauce you set aside.  Remember to discard any sauce that was used to marinate chicken and only baste with the sauce that has not been used.

Grill temperature: Keep the grill at a lower temperature when cooking chicken so that it does not burn the outside while the inside is still raw.

Oil your grates: To keep your meat from sticking, brush the grill racks with oil before putting the meat on the grill.

Storing Grilled Chicken:

The number one thing about storing this chicken is to make sure you do not leave it out at room temperature (or hotter if you are outside) for more than 2 hours.  This can be hard when everyone is busy talking and enjoying the evening, but it needs to be stored right away or discarded.

Refrigerator: Store in a shallow airtight container or bag for 3-4 days.

Freezer: Pack as tightly as possible in a freezer safe bag or heavy duty foil and freezer wrap for up to 4 months.

Re-heating:  To prevent your chicken from drying out, wrap it in aluminum foil and heat at a very low temperature (between 170-250 degrees).

More Delicious Grilled Chicken Recipes:

Grilled BBQ Chicken

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Alyssa Rivers

Servings 4 People

This grilled BBQ chicken is simple to make tender chicken coated in sweet barbecue flavor that comes through in every bite!  You will be making this weekly after you see what a huge hit it is!

1 pound chicken breast

Homemade BBQ sauce

1/2 cup BBQ Sauce Reserve used for basting while grilled

Combine ingredients from Homemade BBQ Sauce:

In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke. 

Bring to a simmer over medium heat and cover with a lid.  Let cook stirring occasionally until the sauce thickens about 10-15 minutes.  

Marinate Chicken:

Place chicken in a ziplock or airtight container. Pour homemade BBQ sauce over top of the chicken and seal or close the container for at least one hour.

Leave 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Grill BBQ Chicken:

Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes.

Flip the chicken over and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

*Use the 1/2 cup of reserve bbq sauce for basting on the chicken as it is cooking.

Updated on June 13, 2020

Originally Posted on May 28, 2012

Nutrition Facts

Grilled BBQ Chicken

Amount Per Serving

Calories 191 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 73mg24%

Sodium 499mg21%

Potassium 503mg14%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 12g13%

Protein 24g48%

Vitamin A 114IU2%

Vitamin C 2mg2%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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[easyfoodnetwork]

Grilled BBQ Chicken

This grilled BBQ chicken is a simple to make tender chicken that’s coated in a sweet homemade barbecue sauce that comes through with great flavor in every bite!  You will be making this weekly after you see what a huge hit it is!

Grilled Hawaiian BBQ chicken or honey chipotle BBQ chicken are two other easy grilled chicken recipes I find myself using over and over! They are made of many of the same tried and true flavors that I never get tired of!

Easy Grilled BBQ Chicken

BBQ season is now in full force, and I love BBQ’s. They make me so happy! I love the smell of the grill heating up outside!  I’m not sure why I usually reserve using my grill for having people over and an official barbecue?  So, lately I have been stepping out of my comfort zone and making more and more of my family’s meals outside on my grill even during the week.  This simple recipe is one reason why!

We had friends over last week and I made this easy grilled bbq chicken. It was perfect!  The chicken was so moist and grilled perfectly. My hubby has always had awesome BBQ skills, but after that night I can definitely say I do too!  Now, I feel confident to use the grill any night of the week.  It is especially nice that I’m not heating up my kitchen on these hot summer nights! My mouth is watering just thinking about this yummy chicken! I am definitely going to make it again soon!

BBQ Chicken Ingredients:

It’s amazing how two simple ingredients that are so simple and easy to find make such a stand out meal!  I love that I can come up with this meal at the last minute too, because these are two staple ingredients I always have on hand.  Either I use store bought BBQ sauce or often I have my homemade BBQ sauce ready to go because I can make it ahead and it lasts up to 2 weeks in the refrigerator.  So, if unexpected company comes or if we are just looking for a weeknight meal for the family, this is one I am always ready to make!

Chicken: I prefer to use chicken breasts.  I pound it out or cut it lengthwise to make even, thin pieces.

Homemade BBQ sauce: Stir together ingredients then split into two parts. Use one for marinating chicken for at least 2 hours. The second reserved part will be used for basting while grilling. (If you are in a pinch using pre-made barbecue sauce works fantastic too!)

How to Grill Chicken:

Grilling chicken is such a quick and easy way to cook a hearty chicken dinner.  I get tired of always baking chicken in the oven.  And lets me honest, it is so hot in the summer I am just not excited about heating up my oven!  It is so nice to heat up the grill outside and let it do its thing!  Just flip it over halfway through and don’t forget to baste it as it cooks with your delicious BBQ sauce!

Combine ingredients from Homemade BBQ Sauce: In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke.

Bring to a simmer over medium heat and cover with a lid.  Let cook stirring occasionally until the sauce thickens about 10-15 minutes.

Reserve Sauce:  Set aside 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Marinate Chicken: Place chicken in a ziplock or airtight container. Pour the other part of your homemade BBQ sauce over top of the chicken and seal or close the container for 2 hours.

Grill BBQ Chicken: Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes.  Flip the chicken over halfway through and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit.  *Don’t forget to use the 1/2 cup of reserve bbq sauce for basting on the chicken as it is cooking.

Homemade BBQ Sauce Ingredients:

This may seem like a long list, but trust me, you have most of these things already!  Just dig around in that spice cabinet and in the door of your refrigerator.  You will most likely have them.  If you do need to grab a few things, buy them in bulk because you will be making this homemade sauce a lot once you see how amazing it is!!

Ketchup: Adds sweet and tangy flavor to the sauce.

Molasses: For sweetness and a warm, smoky flavor.

Brown sugar: Rich sweetness

Cider vinegar: Balances out all the sweetness with its tartness.

Worcestershire sauce: Savory and sweet tangy sauce.

Paprika: Adds an unmistakable red color and very mild pepper flavor.

Chili powder: For spice!

Onion powder: Sweet and savory flavor of onions are perfect in this sauce.

Salt: To taste

Liquid smoke: I love the smokiness the BBQ sauce gets from adding this!

Grilling the Perfect Chicken:

I am taking all the guesswork out of grilling for you.  After writing many grill recipes, responding to your comments and questions, and some of my own trials and errors, I have compiled everything you need to know to make the perfect grilled chicken!

Which chicken works best on a grill? Any chicken can be great, but I stick to chicken breasts because they are lean and cook quickly.  I butterfly them and pound them out so I have nice, thin, evenly sliced pieces to work with, which also helped me determine cooking time.

How hot does my grill need to be? Your grill needs to be at least 350 degrees before you begin cooking your chicken.

Where do I place the chicken on the grill? You want to aim for an indirect heat on the chicken, so do not place it directly over a flame.  The inside of the chicken needs to have time to cook completely without burning the outside.

How long do I cook my chicken? Depending on the size or thickness of your chicken, every piece will be different. The average is 5-8 minutes per side.  For example, a 3/4 inch thick breast would cook 5 minutes per side.  Add more time for a thicker piece or a bone-in chicken.

Do I need to turn chicken as it cooks? Flip once while cooking, any more than that and your chicken may start to break apart or stick to the grates.

How do I know when my chicken is done? When your chicken is done the juices will run clear.  However, it is best to just trust a meat thermometer when it comes to deciding if your chicken is done.  The internal temperature of the chicken needs to reach 165 degrees.

What do I serve with grilled chicken? I love to serve grilled chicken with other sides I can cook on the grill like corn on the cob, grilled coconut lime pineapple.  It is also great served over simple rice or a summer salad.

Tips for Grilling:

I used to leave all the grilling to my husband, but that was several grill recipes ago 😊.  Now, I have learned that the grill is nothing to be feared.  After learning a few easy tricks and tips, I can grill anything! And so can you!

Grill care: Taking care of your grill will help it to last longer and your food will turn out better. So, be sure to clean your grill before and after using it.  To clean it just turn it on and let the grates get hot.  Then using a wire brush, clean of any debris on the grates. Coat the grill rack with oil before placing meat on it to prevent any sticking and also make it easier to clean later.

Keep the lid closed: Resist the urge to check on your chicken often. Just as with our oven in the kitchen, the more you open the lid, the more heat you lose.  Containing the heat will cook your meat quickly and more evenly.  Only open the grill to flip once halfway through cook time.

Baste: Take the opportunity when your grill is open to flip your chicken to baste it with some of the sauce you set aside.  Remember to discard any sauce that was used to marinate chicken and only baste with the sauce that has not been used.

Grill temperature: Keep the grill at a lower temperature when cooking chicken so that it does not burn the outside while the inside is still raw.

Oil your grates: To keep your meat from sticking, brush the grill racks with oil before putting the meat on the grill.

Storing Grilled Chicken:

The number one thing about storing this chicken is to make sure you do not leave it out at room temperature (or hotter if you are outside) for more than 2 hours.  This can be hard when everyone is busy talking and enjoying the evening, but it needs to be stored right away or discarded.

Refrigerator: Store in a shallow airtight container or bag for 3-4 days.

Freezer: Pack as tightly as possible in a freezer safe bag or heavy duty foil and freezer wrap for up to 4 months.

Re-heating:  To prevent your chicken from drying out, wrap it in aluminum foil and heat at a very low temperature (between 170-250 degrees).

More Delicious Grilled Chicken Recipes:

Hawaiian Chicken

California Avocado Chicken

Honey Mustard Chicken 

BBQ Chicken Tacos

Key Lime Chicken 

Print

Grilled BBQ Chicken

This grilled BBQ chicken is simple to make tender chicken coated in sweet barbecue flavor that comes through in every bite!  You will be making this weekly after you see what a huge hit it is!

Course Dinner, Main Course

Cuisine American

Keyword bbq chicken, bbq chicken grilled, chicken bbq, chicken grilled, grilled bbq chicken

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 People

Calories 191kcal

Author Alyssa Rivers

Ingredients

1 pound chicken breast

Homemade BBQ sauce

1/2 cup BBQ Sauce Reserve used for basting while grilled

Instructions

Combine ingredients from Homemade BBQ Sauce:

In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke. 

Bring to a simmer over medium heat and cover with a lid.  Let cook stirring occasionally until the sauce thickens about 10-15 minutes.  

Marinate Chicken:

Place chicken in a ziplock or airtight container. Pour homemade BBQ sauce over top of the chicken and seal or close the container for at least one hour.

Leave 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Grill BBQ Chicken:

Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes.

Flip the chicken over and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

*Use the 1/2 cup of reserve bbq sauce for basting on the chicken as it is cooking.

Notes

Updated on June 13, 2020

Originally Posted on May 28, 2012

Nutrition

Calories: 191kcal | Carbohydrates: 15g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 499mg | Potassium: 503mg | Fiber: 1g | Sugar: 12g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

            from The Recipe Critic https://ift.tt/3fok4Ya https://ift.tt/2ztShpP

This grilled BBQ chicken is a simple to make tender chicken that’s coated in a sweet homemade barbecue sauce that comes through with great flavor in every bite!  You will be making this weekly after you see what a huge hit it is!

Grilled Hawaiian BBQ chicken or honey chipotle BBQ chicken are two other easy grilled chicken recipes I find myself using over and over! They are made of many of the same tried and true flavors that I never get tired of!

Easy Grilled BBQ Chicken

BBQ season is now in full force, and I love BBQ’s. They make me so happy! I love the smell of the grill heating up outside!  I’m not sure why I usually reserve using my grill for having people over and an official barbecue?  So, lately I have been stepping out of my comfort zone and making more and more of my family’s meals outside on my grill even during the week.  This simple recipe is one reason why!

We had friends over last week and I made this easy grilled bbq chicken. It was perfect!  The chicken was so moist and grilled perfectly. My hubby has always had awesome BBQ skills, but after that night I can definitely say I do too!  Now, I feel confident to use the grill any night of the week.  It is especially nice that I’m not heating up my kitchen on these hot summer nights! My mouth is watering just thinking about this yummy chicken! I am definitely going to make it again soon!

BBQ Chicken Ingredients:

It’s amazing how two simple ingredients that are so simple and easy to find make such a stand out meal!  I love that I can come up with this meal at the last minute too, because these are two staple ingredients I always have on hand.  Either I use store bought BBQ sauce or often I have my homemade BBQ sauce ready to go because I can make it ahead and it lasts up to 2 weeks in the refrigerator.  So, if unexpected company comes or if we are just looking for a weeknight meal for the family, this is one I am always ready to make!

Chicken: I prefer to use chicken breasts.  I pound it out or cut it lengthwise to make even, thin pieces.

Homemade BBQ sauce: Stir together ingredients then split into two parts. Use one for marinating chicken for at least 2 hours. The second reserved part will be used for basting while grilling. (If you are in a pinch using pre-made barbecue sauce works fantastic too!)

How to Grill Chicken:

Grilling chicken is such a quick and easy way to cook a hearty chicken dinner.  I get tired of always baking chicken in the oven.  And lets me honest, it is so hot in the summer I am just not excited about heating up my oven!  It is so nice to heat up the grill outside and let it do its thing!  Just flip it over halfway through and don’t forget to baste it as it cooks with your delicious BBQ sauce!

Combine ingredients from Homemade BBQ Sauce: In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke.

Bring to a simmer over medium heat and cover with a lid.  Let cook stirring occasionally until the sauce thickens about 10-15 minutes.

Reserve Sauce:  Set aside 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Marinate Chicken: Place chicken in a ziplock or airtight container. Pour the other part of your homemade BBQ sauce over top of the chicken and seal or close the container for 2 hours.

Grill BBQ Chicken: Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes.  Flip the chicken over halfway through and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit.  *Don’t forget to use the 1/2 cup of reserve bbq sauce for basting on the chicken as it is cooking.

Homemade BBQ Sauce Ingredients:

This may seem like a long list, but trust me, you have most of these things already!  Just dig around in that spice cabinet and in the door of your refrigerator.  You will most likely have them.  If you do need to grab a few things, buy them in bulk because you will be making this homemade sauce a lot once you see how amazing it is!!

Ketchup: Adds sweet and tangy flavor to the sauce.

Molasses: For sweetness and a warm, smoky flavor.

Brown sugar: Rich sweetness

Cider vinegar: Balances out all the sweetness with its tartness.

Worcestershire sauce: Savory and sweet tangy sauce.

Paprika: Adds an unmistakable red color and very mild pepper flavor.

Chili powder: For spice!

Onion powder: Sweet and savory flavor of onions are perfect in this sauce.

Salt: To taste

Liquid smoke: I love the smokiness the BBQ sauce gets from adding this!

Grilling the Perfect Chicken:

I am taking all the guesswork out of grilling for you.  After writing many grill recipes, responding to your comments and questions, and some of my own trials and errors, I have compiled everything you need to know to make the perfect grilled chicken!

Which chicken works best on a grill? Any chicken can be great, but I stick to chicken breasts because they are lean and cook quickly.  I butterfly them and pound them out so I have nice, thin, evenly sliced pieces to work with, which also helped me determine cooking time.

How hot does my grill need to be? Your grill needs to be at least 350 degrees before you begin cooking your chicken.

Where do I place the chicken on the grill? You want to aim for an indirect heat on the chicken, so do not place it directly over a flame.  The inside of the chicken needs to have time to cook completely without burning the outside.

How long do I cook my chicken? Depending on the size or thickness of your chicken, every piece will be different. The average is 5-8 minutes per side.  For example, a 3/4 inch thick breast would cook 5 minutes per side.  Add more time for a thicker piece or a bone-in chicken.

Do I need to turn chicken as it cooks? Flip once while cooking, any more than that and your chicken may start to break apart or stick to the grates.

How do I know when my chicken is done? When your chicken is done the juices will run clear.  However, it is best to just trust a meat thermometer when it comes to deciding if your chicken is done.  The internal temperature of the chicken needs to reach 165 degrees.

What do I serve with grilled chicken? I love to serve grilled chicken with other sides I can cook on the grill like corn on the cob, grilled coconut lime pineapple.  It is also great served over simple rice or a summer salad.

Tips for Grilling:

I used to leave all the grilling to my husband, but that was several grill recipes ago 😊.  Now, I have learned that the grill is nothing to be feared.  After learning a few easy tricks and tips, I can grill anything! And so can you!

Grill care: Taking care of your grill will help it to last longer and your food will turn out better. So, be sure to clean your grill before and after using it.  To clean it just turn it on and let the grates get hot.  Then using a wire brush, clean of any debris on the grates. Coat the grill rack with oil before placing meat on it to prevent any sticking and also make it easier to clean later.

Keep the lid closed: Resist the urge to check on your chicken often. Just as with our oven in the kitchen, the more you open the lid, the more heat you lose.  Containing the heat will cook your meat quickly and more evenly.  Only open the grill to flip once halfway through cook time.

Baste: Take the opportunity when your grill is open to flip your chicken to baste it with some of the sauce you set aside.  Remember to discard any sauce that was used to marinate chicken and only baste with the sauce that has not been used.

Grill temperature: Keep the grill at a lower temperature when cooking chicken so that it does not burn the outside while the inside is still raw.

Oil your grates: To keep your meat from sticking, brush the grill racks with oil before putting the meat on the grill.

Storing Grilled Chicken:

The number one thing about storing this chicken is to make sure you do not leave it out at room temperature (or hotter if you are outside) for more than 2 hours.  This can be hard when everyone is busy talking and enjoying the evening, but it needs to be stored right away or discarded.

Refrigerator: Store in a shallow airtight container or bag for 3-4 days.

Freezer: Pack as tightly as possible in a freezer safe bag or heavy duty foil and freezer wrap for up to 4 months.

Re-heating:  To prevent your chicken from drying out, wrap it in aluminum foil and heat at a very low temperature (between 170-250 degrees).

More Delicious Grilled Chicken Recipes:

Hawaiian Chicken

California Avocado Chicken

Honey Mustard Chicken 

BBQ Chicken Tacos

Key Lime Chicken 

Print

Grilled BBQ Chicken

This grilled BBQ chicken is simple to make tender chicken coated in sweet barbecue flavor that comes through in every bite!  You will be making this weekly after you see what a huge hit it is!

Course Dinner, Main Course

Cuisine American

Keyword bbq chicken, bbq chicken grilled, chicken bbq, chicken grilled, grilled bbq chicken

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 People

Calories 191kcal

Author Alyssa Rivers

Ingredients

1 pound chicken breast

Homemade BBQ sauce

1/2 cup BBQ Sauce Reserve used for basting while grilled

Instructions

Combine ingredients from Homemade BBQ Sauce:

In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke. 

Bring to a simmer over medium heat and cover with a lid.  Let cook stirring occasionally until the sauce thickens about 10-15 minutes.  

Marinate Chicken:

Place chicken in a ziplock or airtight container. Pour homemade BBQ sauce over top of the chicken and seal or close the container for at least one hour.

Leave 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Grill BBQ Chicken:

Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes.

Flip the chicken over and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

*Use the 1/2 cup of reserve bbq sauce for basting on the chicken as it is cooking.

Notes

Updated on June 13, 2020

Originally Posted on May 28, 2012

Nutrition

Calories: 191kcal | Carbohydrates: 15g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 499mg | Potassium: 503mg | Fiber: 1g | Sugar: 12g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

            from The Recipe Critic https://ift.tt/3fok4Ya via Blogger https://ift.tt/3eb4y1e

[unwritrecipes]

The Best of Unwritten Recipes 2019: 24 of Our Favorites

Everywhere you go you hear, “I can’t believe it’s going to be 2020!”, right? So at the risk of oversaturation, I’ll add my voice to the pack ‘cause it is sort of exciting to think we’ll be starting a new decade. And the number combo of 2020 has that nice vision sort of thing going for it too that makes the year that’s about to be feel sort of hopeful and, well…visionary. But before we leap ahead, we’re going to do our annual look back around here. Yup, the home judges have once again weighed in and after careful negotiation (and a little name-calling too) we’re whittled it down to our 12 favorite savory and 12 favorite sweet dishes of 2019. Olive oil played a pretty big role, as did bread and jam (hello, Frances) and some other classics too. In any case, all of these are recipes I know I will make over and over again and I hope you will too! Now, without further ado, and in no particular order, I present the best of Unwritten Recipes 2019!

Savory

1. One-Pan Spicy Parmesan Chicken

2. Arugula, Grape and Ricotta Grilled Pizza

3. Classic Potato Salad

4. Orzo, Chickpea and Radicchio Salad

5. Hot Cheesy Corn Dip

6. Easy Chicken Adobo

7. Black Bean and Mushroom Enchiladas with Easy Homemade Tomatillo Sauce

8. Cowboy Caviar

9. Homemade Pickled Red Onions

10. Easy Overnight Egg Bake

11. Barbecued Chicken with Homemade BBQ Sauce

12. Chicken Stir-Fry with Mixed Veggies and Peanuts

Sweet

1. Irish Tea Cake

2. Easy Sheet Pan Dutch Baby with Lemon Sugar

3. Chewy Molasses Cookies

4. Flourless Chocolate Roll

5. Bittersweet Chocolate Bread

6. Olive Oil Granola

7. Olive Oil Lemon Bundt Cake

8. Dark Caramel Custard Pie

9. The Easiest and Most Delicious Homemade Raspberry Jam

10. Whole Wheat Graham Jumbles

11. Cornmeal Buttermilk Loaf Cake

12. English Muffin Bread

Enjoy!

HAPPY NEW YEAR!!!

As always, thanks so much for reading and chiming in. I love you guys!! Have a safe and delicious holiday and I’ll be back with more chatter and cooking fun as we venture together into 2020!!xoxo