Best-Ever BBQ Chicken

I got this recipe in the mail from "CookingMyWay". The picture looked good, so we gave it a whirl.
The kids devoured it! It was just me and the kids and they polished every piece of chicken I cooked and I had even tossed in a few extra tenders just to finish off the pack. Served with mashed potatoes and gravy (even if it was just a cheap packet mix) and corn, this was a hit!

Since I was husbandless, we chose to broil the chicken instead of grill, which worked just fine. If you choose that route, put foil on your pan. I did and was glad I did. The extra sauce that dripped down burns quite a bit with the heat from the broiler and it made clean-up easy!

When we have this again, because the kids said they would be sure to remind me to make it again, I want to try it grilled. Grilling would make this a great summer-time meal.

Oh, and don't bother making extra for dipping. I did and it wasn't very good. It has a very strong ketchup flavor and really needs the heat to carmelize the brown sugar. Let me know what you think!

Recipe:
1/4 c ketchup
3 T cider vinegar
1 T worcestire sauce
2 tsp brown sugar-firmly packed
1 clove garlic, minced
1/4 tsp black pepper (my kids thought this was too much, I'd do a dash)
3 skinless chicken thighs
3 skinless chicken legs (I bagged both and just use tenders)

Preheat grill to medium heat or turn on broiler. Place a rack 3 inches from the heat.
Combine all sauce ingredients, except pepper, in small sauce pan. Mix well and bring to a boil over medium-high heat. Stirring constantly, until thickens, about 3 minutes. Remove from heat and add in pepper.
Brush some sauce on one side of the chicken. Place the chicken sauce side down on the grill or sauce side up under the broiler. Grill or broil, turning and basting with remaining sauce until the chicken is cooked through and the juices run clear, about 6-8 min on each side.

Chicken and Rice

I think everyone has a version of this and most of them are good. This one is one of those really quick and easy dinners that you almost always have the ingredients for in your pantry and fridge. I grew up with this meal and it proved itself again in my home. Not on my 'healthiest dinners' list, but we all need a few meals that are fast, delicious and a hit with the kids. A great meal when you don't want to think about dinner.


Chicken and Rice
1 can cream of chicken
1 can cream of mushroom
1 can cream of celery
1 can of water
1 cup uncooked minute rice
1/4 cup (1/2 stick) melted butter or margarine
salt and pepper
chicken breasts or tenders

Preheat the oven to 375 degrees. Mix all the ingredients except the chicken, seasoning with the salt and pepper (you can always add more later, don't over do it). Pour the soup mixture into a 9x3 and then settle the chicken into the mixture. Cover with foil and bake for 45 minutes, or until chicken is cooked through, uncovering for the last 10 minutes.


Another great thing about this dish is it's easy to play with. The regular recipe isn't quite enough for my family and leftovers for my husband's lunch the next day. So I thrown in an extra can or two of the soups I have and maybe another cup of rice and can of water. Only put as much meat as you'll need, and if you want to stretch your dollar, cut the chicken into bite size pieces and mix it in with the soup.


Serve with a green salad or a whatever veggies you have. Enjoy!