BBQ chicken
servant 4
Note: To ensure each breast finishes cooking in an hour
Around the same time, buy similar sized pieces. You can grill these chicken pieces on an outdoor grill, an indoor grill, grilling in the oven, or in an air fryer or air fryer with a grill plate.
chicken
Salt
4 skin-on bone-in chicken breast halves (about 12 ounces each)
Trimmed of excess fat and skin
Ground black pepper
Vegetable oil
Apple mustard barbecue sauce
2/3 cup apple butter or any fruit butter
1/3 cup apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon of dry mustard powder
1/4 teaspoon of salt
1/4 teaspoon cayenne pepper
1/3 cup of water
1/3 cup brown sugar
For the chicken:
Season the chicken breast well with salt on all surfaces. Cover with cling film and put in the fridge for an hour. Wash the chicken in cold water and dry well with absorbent paper.
Season the chicken with pepper.
For the sauce: Whisk all the sauce ingredients together in a 2-liter heavy-bottomed pot. Cook over low heat until thickened. set aside.
Preheat the cooking device according to the manufacturer’s instructions.
Cook chicken on all sides until lightly browned
And the meat has faint grill marks, 6 to 8 minutes.
Brush the chicken with sauce and cook for 15 minutes, turn the chicken over and brush with additional sauce.
Cook the chicken until it reaches 160 degrees, 15 to 20 minutes longer.
Directions to Aur-Fryer
Heat the air fryer to 370 degrees.
Lightly coat the chicken with the barbecue sauce.
Place the chicken breast in the air fryer basket and cook for 30 minutes, turning the chicken over after 15 minutes. Base the chicken in the sauce.
Cook until the thickest part of the chicken reaches 165 degrees F. Thick or larger chicken breasts may take several minutes.
potato salad
Component
1 ½ pounds whole medium Yukon Gold potatoes
2 hard boiled eggs
1 teaspoon of salt
2 tablespoons pickle juice
¼ cup ground bread and butter pickles.
½ cup finely chopped sweet onion or green onion
2 stalks of celery, finely chopped
½ cup olive oil mayonnaise
Salt and black pepper to taste
directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon of salt.
Bring to a boil, lower the heat and cook the potatoes with the lid open until they are soft, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and leave at room temperature for about an hour.
Add the rest of the ingredients, mix well and taste to see if the salad needs salt. Add black pepper to taste.
Cover the bowl and cool in the refrigerator.
Asparagus salad with roasted red pepper
Dishes 4
Component
1 large roasted red pepper strips in a jar, filtered
1 bunch asparagus, cooked and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons of lemon juice
1/2 teaspoon of sea salt
1/4 teaspoon pepper
directions
Place asparagus in a serving bowl.
Add red pepper slices, olive oil, zest, juice, salt and pepper. Toss gently and serve.
