Wednesday was the 4th of July, or the day where you ask yourself “how many barbecues is too many barbecues?” In the spirit of the holiday, this week I bring you a BBQ chicken family recipe!
This BBQ sauce has been a staple in my household for as long as I can imagine. I am sure my granny took it from the back of a ketchup bottle or something back in the day, but I view it as a family recipe.
It is only two ingredients, and you know it’s old school because there are no true measurements of either. You just keep adding ingredients until your desired taste.
The two ingredients are about 3/4 cup of brown sugar and 1 cup of ketchup. Place both in a pot and mix together over medium heat. This is a simple sweet BBQ sauce, but if the sauce is too sweet, then add more ketchup; and if the sauce tastes too much like ketchup then add more brown sugar.
With my sauce made, it is was then time to make my potatoes. You can use whatever potatoes you would like, or create a mix of different potatoes. I had a bag of red skinned potatoes, so I went with just the one type.
First quarter your potatoes, so they cook more evenly. Place them in a bowl and then drizzle in about 3 tablespoons of olive oil or avocado oil, and sprinkle about 1 tablespoon of salt, pepper, and garlic powder.
Mix the potatoes, then place in a greased baking disk. I then added about 1 tablespoon of minced garlic and some crispy onion straws, and then placed in the oven at 400 degrees. The potatoes should cook for about 30-40 minutes, but make sure you mix it all up every 10 minutes or so.
With the potatoes in the oven, it was time to cook the chicken! I prepared chicken breast tenderloins, chicken thighs and chicken drumsticks, by sprinkling salt and pepper on both sides.
Once all seasoned, I placed them on a greased cast iron grill! Not the same as a real grill, but the skin still crisped up a little and it had those beautiful grill marks!
The tenderloins cooked up in about 5-7 minutes, but the thighs and drumsticks took closer to 15-20 minutes to be fully cooked.
After my apartment was completely filled with smoke, it was time to take the chicken off the grill. I placed them on a baking sheet and then put a heavy spoonful or two of the BBQ sauce on the chicken.
I then placed the chicken back in the oven so the sauce could caramelize on top. After about 5 minutes or so, everything was fully cooked and my stomach was rumbling so I knew it was time to eat.
Once I took the potatoes out, they were lightly golden brown and a little crispy. I then sprinkled Pink Himalayan Sea Salt and chives to give them some additional texture.
The Chicken also came out perfectly cooked, the meat was still moist and juicy, and the sauce had caramelized on top. If needed you could drizzle more BBQ sauce on top, but this amount was perfect for me!
This dish is embodies summer to me. Nothing like some perfect BBQ chicken. The only thing that would have made the night better is if we watched fireworks while stuffing our faces!