Slow down Summer! The 4th of July is on our horizon—it’s one of the best times of the year to enjoy the cabin or the pool or the backyard grill with family and friends.
This recipe for barbecue chicken is FOOLPROOF and it’s one of my favorite summer recipes. Brining your chicken in advance results in the most tender juicy meat. It’s so simple to do so don’t get deterred. The grilling method produces the most perfectly crisp chicken. You will be amazed at the difference!
This whole grain and herb potato salad is refreshing and herby and zingy. This can be made ahead and set out at room temp (I secretly like it way more than the traditional version). Plus you can use all of your fresh herbs.
- For the Brine:
- 2 quarts water
- 2 tablespoons kosher salt
- ¼ cup brown sugar
- 2 garlic cloves, smashed with the side of a large knife
- 4 sprigs fresh thyme
- For the Chicken:
- 3 skin on-bone in chicken breasts
- 6 skin-on bone in chicken thighs
- Famous Daves Rich and Sassy BBQ Sauce
- For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours.
- Preheat grill to a medium-high heat. Spray grill with non-stick spray and use grill brush to clean the hot grates making a nonstick surface.
- Take the chicken out of the brine, place on cookie sheet and pat it dry on paper towels. Place chicken breasts on grill bone side down. After 5 minutes add chicken thighs bone side down. Cook 15 minutes from the time you put the chicken breasts on the grill. Turn chicken over and cook for an additional 10 minutes. Add sauce to one-side and cook for 3 minutes. Flip over (skin-side should be up), add sauce and cook an additional 3 minutes.
- Transfer to a platter and serve.
- 2 pounds small red and white potatoes
- 2 Tbls. whole grain mustard
- ⅓ cup chives, minced
- ¼ cup olive oil
- 1 Tbls. lemon juice
- ¼ tsp. red pepper flakes
- Salt & pepper, to taste
- Bring a large pot of water to a boil. Add potatoes and boil them until they're knife tender (about 15-20 minutes).
- In a small bowl, whisk together mustard, chives, olive oil, lemon juice, and red pepper flakes. Set aside.
- Drain the potatoes well and let them cool. Cut in half and season generously with salt and pepper. Add them to a large bowl and pour dressing over potatoes. Toss the salad. Give it a taste and add a bit more salt & pepper if needed.
- Serve chilled or at room temp.