It was another scorcher here today of 112 degrees and monsoony humid weather so we stayed inside and painted the bathroom and a bedroom. I’m exhausted though so decided to make this simple recipe for the grill. It was made even simpler by having the lime juice in the freezer. I buy the fruit and then squeeze it all at once making it into cubes for future recipes. And then even simpler yet by converting the fresh herbs into dry measurements and using a mortar & pestle to revive them. This was a substitute for tonight, but I highly recommend using the fresh when you can.
HERBED BBQ CHICKEN
1/2 cup vegetable oil
1/2 cup lime juice
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped oregano
1 teaspoon onion powder
1/4 teaspoon lemon pepper
4 chicken thighs, about 1 pound*
4 chicken drumsticks, about 1 pound*
- In a small food processor mix together everything except the chicken.
Wash and dry the chicken pieces.
- Pour herb mixture into a large ziploc bag and add chicken pieces. Marinate chciken for 30 minutes to 24 hours.
- Heat grill and spray with PAM for grilling especially if using skin free pieces.
Place chicken pieces on grill, reserving the marinade.
- Cook on one side and then turning to other side. Time will vary drastically based on type of chicken pieces you are using.
- Pour reserved marinade into a small saucepan. Bring to a boil over a medium-high heat and then remove from heat.
- Brush over chicken pieces.
*I use whatever I have on hand – breasts, tenders, etc….
I’ve been experimenting for years to get the perfect BBQ sauce and I think I’ve finally done it. The trick it turns out is that ketchups are not all the same! I recently found a wonderful new organic ketchup, Portland ketchup, that is full of body and flavor and it turns out that it also makes a fantastic BBQ sauce base.
HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup
In a large saucepan combine all the ingredients except the ketchup. Cook uncovered until sugar is dissolved and all ingredient are well blended. Add ketchup and bring to a slow boil, stirring constantly. Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.
3 pounds cut spareribs
1 can Peach Comstock*
1 cup Sweet Baby Ray’s hickory smoke BBQ sauce**
Juice of 1 lemon
salt and pepper
1 tablespoon Frank’s hot sauce
- Sprinkle ribs with salt and pepper; rub well.
- Place in baking dish and top tightly with foil, shiny side in.
- Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes.
- Pour off any excess liquid.
- In the meantime pour peach Comstock into a food processor and puree.
- Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
- Remove from oven, brush meat with sauce, turn, brush sauce on other side.
- Bake at 375 degrees with foil loose and open 30 minutes.
*Cherry works great too!
**or any other favorite brown sugar based sauce – I’m allergic to mustard so Sweet Baby Ray’s is about the only prepared sauce on the market I can use. I really prepare to make sauce fresh.