Summer Chicken Salad

 

Ingredients

• cooked chicken (about 1 cup) 
• 1/4 chopped celery
• 1/4 cup halved red grapes
• 2 tablespoons chopped green onions
• 2 tablespoons of chopped almonds or pecans (optional)
• 1 tablespoon of chopped dill 
• 1/3 cup mayo
• 1/4 cup sour cream
• juice of half a lemon
• salt & pepper

Directions

1. Combine chicken, celery, grapes, green onions, almonds (or pecans), and chopped dill in a large bowl,  Gently toss to combine. 

2. Whisk together mayo, sour cream, lemon juice, salt and pepper to taste.  

3.  Pour the dressing over the chicken mixture. Cover and refrigerate 1-2 hours for flavors to combine. 

4.  Serve with lettuce on croissants or toasted bread.  

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Glazy Barbecue Sauce

Use this homemade sauce on your favorite bone-in chicken parts, and on whatever else you plan to grill.  Left-over sauce will keep for 2 weeks in the fridge.

2 tablespoons olive oil
3 garlic cloves, crushed
6 tablespoons tomato paste
1/2 cup pure maple syrup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons rice vinegar
4 teaspoons Sriracha or favorite hot sauce

1.  Heat olive oil in a small saucepan over medium heat.  Cook garlic, turning occasionally, until golden brown - about 4 minutes.  Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened - about 3 minutes.  Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha.  Bring to a boil.

2.  Reduce heat to medium-low and simmer until flavors have come together - about 1 minute.

To use:  Prepare a grill for medium-high indirect heat; oil grate.  Season bone-in chicken cuts with salt.  Grill chicken over direct heat, turning every minute until browned on all sides - about 5 minutes.  Move chicken over indirect heat.  Cover, and continue to grill, turning every 5 minutes or so for 18-20 minutes. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer registers 160 for white meat and 165 degrees for dark meat, about 10 minutes longer.

Fresh Mint & Raspberry Ice Cream

 In addition to being delicious and fairly simple to make, the recipe is wonderfully adaptable - substitute your favorite herb/fruit combination.

For the Raspberry Sauce
2 cups fresh raspberries
1 cup sugar
1/2 lemon, juice & zest


Ice Cream Custard Base
1 cup whole milk
2 cups cream
3/4 cup sugar
5 egg yolks

1-2 cups fresh mint leaves, torn


To make the raspberry sauce, combine the raspberries, sugar, and lemon juice and zest in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries have burst. Remove from heat and let chill. Strain through a fine mesh sieve to remove the seeds.

To make the custard, warm the milk, sugar, and the cream in a medium saucepan over medium to low heat until brought to a simmer. Remove from heat and add in the mint leaves, then cover for 1 hour to steep the mint. Whisk the egg yolks in a bowl and set aside.

Strain out the mint, then re-heat the mixture to a simmer. Remove pan from heat and gradually whisk the mixture into the egg yolks.  Return the mixture to the pan and place over low heat, stirring constantly until thick enough to coat the back of a spoon.  Remove from heat, strain into a bowl and place in an ice bath or in the fridge to chill. 

Once the custard is cool, churn it in a ice cream machine until a “soft-serve” texture is reached.  Transfer the ice cream to a chilled storage container, alternating between adding the ice cream and a swirl of raspberry sauce for a layering effect. 

Honey BBQ Drumsticks & Wings

Serves 4.

Ingredients

1-1/2 lbs drumsticks & wings
1/2 cup ketchup
1/2 cup honey
1/4 cup avocado oil or olive oil
2 tablespoons soy sauce
2 teaspoons lemon juice
1/4 teaspoon of crushed peppercorns
1/4 teaspoon of hot chili sauce
salt to taste


1.  Place the chicken in a large, shallow dish. In a bowl, combine ketchup, honey, soy sauce, lemon juice and oil, along with pepper, chili sauce and salt.  Pour over chicken, cover and marinate for at least one hour in the fridge. 

2.  Prepare grill and cook chicken, flipping every 5-7 minutes, until internal temperature of 185-190 is reached.  Allow chicken to rest for 10 minutes before serving. 

Spiced Cold Chicken

Our favorite portable chicken recipe for picnics on the beach.

Ingredients:
1 4-lb chicken cut into 8-pieces or one 8-piece Chicken Pack
2 tablespoons of Browder's GRILL DRY RUB*
1 tablespoon olive oil

1.  Heat oven to 400 degrees.  Pat chicken dry with paper towels and place in a large roasting pan. 

2.  Combine dry rub and olive oil and rub evenly all over chicken.  Roast for 45 minutes then allow to cool.  Chill chicken in fridge before packing.

*If making your own dry rub, combine 1 tablespoon sweet paprika, 2 teaspoons brown sugar, 1 teaspoon dry mustard, pinch of kosher salt and pepper.  Mix with 1 tablespoon of olive oil, as directed.