Alabama-style White Barbecue Sauce

This barbecue sauce uses mayo as a base and combines horseradish, vinegar and lemon for a bright pop of flavor.  Use this sauce on drumsticks and wings from the grill or oven.

1/2 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons prepared horseradish
1 tablespoon lemon juice
3/4 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper

In a medium bowl, whisk all ingredients together until smooth.  Refrigerate up to 2 weeks. 

Authentic Jerk Chicken

8 pieces of drumsticks, wings and thighs
2 tablespoons of Browder's JERK Dry Rub
3/4 cup of malt vinegar (or white vinegar)
3/4 cup soy sauce
2 tablespoons of Jamaican rum
vegetable oil for grilling

1. Blend dry rub with vinegar, soy sauce and rum, then pour over chicken.  Turn several times to coat, then cover and refrigerate for at least 2 hours and up to 1 day.

2.  Remove chicken from marinade, wiping off excess, and let it come to room temperature (about 30 minutes).

3.  Prepare grill and lightly brush grate with oil.  Place chicken on hottest part of grill, skin side down, turning halfway through until slightly charred, about 5-10 minutes.

4.  Move chicken to cooler part of grill and continue cooking, turning several times, for 20-25 minutes.  (Thermometer inserted into the thickest part of chicken should read 165 degrees.)

5. Transfer chicken to a platter and rest 10 minutes before serving. 

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.

Fried Chicken with Hot Honey

3 cups gluten-free white rice flour
2 tsp baking soda
1 tsp onion powder
1 tsp garlic powder
1-1/4 tsp salt
1 cup canola or avocado oil
3 lbs drumsticks & wings
1/2 cup honey
3 tablespoons hot sauce
1/2 tsp black pepper




1.  Place 1-1/2 cups rice flour in a shallow baking dish and set aside.  In a large bowl, whisk remaining 1-1/2 cups rice flour with baking soda, onion powder, garlic powder and 1 tsp salt.  Stir in 1-1/2 cups of water to form a batter.

2.  In a heavy, deep 12-inch skillet, heat the oil on medium-high until hot but not smoking (about 325 on a deep-fry thermometer).

3.  Meanwhile, dip the chicken into wet batter, letting excess drip off.  Then dip into reserved flour, tossing to coat.  Place on a large sheet of parchment.

4.  Add half of the chicken to the hot oil.  Fry 8-12 minutes, until cooked through, turning occasionally and adjusting heat to maintain temperature.  Repeat with remaining chicken.

5.  Arrange a wire rack over a sheet of foil and transfer fried chicken on top.  Season with remaining 1/4 tsp salt.  In a medium bowl, whisk together the honey, hot sauce and black pepper.  Serve chicken with the hot honey for dipping.

Serves 6.

Egg & Spinach Bell Pepper Bowls

2 servings

Ingredients:
2 large eggs
4 tablespoons crumbled Feta
1/2 teaspoon salt and 1/4 tsp pepper
1 cup loosely packed spinach, chopped
1 medium bell pepper, halved lengthwise

1. Preheat oven to 350 degrees.

2.  In a blender, add eggs and salt/pepper; pulse until combined and fluffy.  Stir in baby spinach and 2 tablespoons of feta.  Pour into pepper halves.  Sprinkle with remaining cheese and a little more pepper.

3.  Bake peppers next two each other, in a snug baking dish so they don't tip over, for 15-20 minutes when eggs puff and are set.

One-Pan Chicken with Kale and Sweet Potatoes

Serves 3-4

This recipe requires two packs of our bone-in chicken breast and will not work with just one pack - the vegetables will burn.  But you can scale up and substitute one of our 8-piece whole chicken grill packs.

1/4 cup evoo
2 garlic cloves, minced
2 teaspoons grated lemon zest
1/2 teaspoon minced fresh thyme
salt and pepper
8 ounces curly kale, stemmed and cut into 2-inch pieces
1-1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 teaspoon paprika
4 bone-in split chicken breasts, halved crosswise

1.  Adjust oven rack to upper-middle position and heat oven to 450 degrees.  Whisk oil, garlic, lemon zest, thyme, pinch of salt and pepper, together in a small bowl. 

2.  Vigorously squeeze and massage kale with hands in a large bowl until wilted, about 1 minute.  Arrange kale in a pile in center of rimmed baking sheet.

3.  Toss sweet potatoes with 1 tablespoon of oil mixture and toss to coat.  Arrange in a singe layer around edges of sheet.  Whisk paprika into remaining oil mixture and toss with chicken.  Place chicken, skin-side up, on top of kale in the center of the sheet. 

4.  Transfer sheet to oven and roast until chicken registers 165 degrees, 25 to 35 minutes, rotating sheet halfway through roasting.  Transfer chicken to a platter and tent with foil for 5-10 minutes. 

5.  Toss vegetables with any accumulated pan juices and season with salt & pepper.