Saturday, September 4, 2010

For Your Labor Day Cookout


Recipe from Charlotte Culinary Expert Heidi Billotto

As seen on WBTV, Saturday September 4, 2010

WBTV News Saturday Morning
Click here for video

6-8 chicken thighs or breasts, skin removed if you like

Sea salt and pepper

Your favorite barbecue sauce

Wash chicken and pat dry. Season well with salt and pepper. Grill over medium to medium high heat, skin side up for 8-10 minutes, turn, grill 8-10 minutes more. Note that white meat will cook slightly faster than dark meat will; bone-in chicken ( white and dark) will take longer to cook than boneless chicken. Test for doneness by pricking the chicken and seeing if juices run clear or by inserting an instant read thermometer. When chicken reaches an internal temperature of 165 degrees - it's done!

During the last minute or two of grilling time brush the chicken liberally with the sauce; cover and cook for a minute or two. Turn the chicken over and sauce again. Cooking for a minute or two more. Serve with extra sauce at the table.

Serve your chicken with a deconstructed potato salad of oven roasted local fingerling potatoes tossed in fresh shredded basil, pine nuts, goat cheese and extra virgin olive oil.

For dessert - Turn the heat on your grill down to very low. Place several day old glazed Krispy Kreme doughnuts on the grill and grill for just a minute, if that, on each side. The sugar on each doughnut will caramelize and your grill will smell like cotton candy - careful, the sugar on the doughnuts is very hot - but this is the best sweet treat ever! Enjoy and have a Happy Holiday Weekend!

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