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On The Farm Barbecued Chicken with Garden Potato Salad, and Feta Chive Butter with Corn on the Cob

On The Farm Barbecued Chicken

For the Brine

2 quarts water

1 tbsp. kosher salt

¼ cup brown sugar

2 cloves fresh minced garlic

2 sprigs fresh thyme

2 tbsp. black peppercorns

6 fresh chicken legs

6 fresh chicken thighs

12 fresh chicken wings

I leave the skin on but you can remove it if you prefer

For the Barbecue Sauce

2 tbsp. olive oil

½ cup red onion finely chopped

4 cloves fresh garlic crushed

1 cup ketchup

½ cup soya sauce

½ cup barbeque sauce

½ cup HP sauce

1 tbsp. red wine vinegar

1 tbsp. Worcestershire sauce

1 tbsp. dry mustard

1 tsp. smoked paprika

salt and pepper to taste

In a large glass bowl combine the water, kosher salt, brown sugar, garlic, thyme and black peppercorns. Stir until the sugar dissolves, then place the chicken pieces into the brine. Refrigerate for 3 hours at least to allow the salt and seasonings to penetrate the chicken.

Meanwhile, prepare the barbeque sauce. Heat the olive oil in a medium sized saucepan over medium high heat, add the red onion and garlic and sauté until onion is tender. Add all the remaining ingredients and bring the mixture to a boil over high heat. Stir well and reduce the heat to a simmer. Let the sauce simmer for 20 minutes to thicken and blend the flavors.

Heat the grill to medium high. Brush the grill lightly with vegetable oil. Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper

towels. Brush the prepared barbeque sauce onto the chicken pieces then place on the grill. Grill the chicken for 20 minutes, turning once to cook the chicken mid-way and get nice grill markings.

Heat oven to 350°F

Remove the chicken from the grill and cook in the oven for 20 minutes remove from the oven and liberally apply more barbeque sauce. Cook for 20 more minutes to ensure the chicken is cooked through.

Serve with extra barbeque sauce on the side. Goes great with Potato Salad...

Garden Potato Salad

2 pounds fingerling potatoes

1 cup mayonnaise

4 large boiled eggs peeled and chopped finely

1 tbsp. Dijon mustard

½ cup green onions chopped finely

½ cup celery chopped finely

½ cup radishes chopped finely

2 large dill pickles chopped finely chopped

½ tsp. celery salt

½ tsp. black pepper

Bring water to boil in a large pot, add 1 teaspoon of salt. Add the potatoes and reduce heat to a simmer. Cook potatoes for 20 minutes until tender when pierced with a fork. Drain and set aside to cool. Chop into half inch pieces.

In a large bowl, combine the mayonnaise, eggs, mustard, green onions, celery, radishes, dill pickles, celery salt and pepper. Add the potatoes and toss to combine well. Chill until ready to serve.

Feta Chive Butter with Corn on the Cob

½ cup softened unsalted butter

½ tsp. celery salt

¼ tsp. ground black pepper

¼ tsp. smoked paprika

⅓ cup finely chopped chives

1 cup feta cheese crumbled

8 ears of corn.

In the working bowl of a food processor add the butter, celery salt, salt pepper, paprika, chives and feta cheese. Blend until smooth. Set in the refrigerator to chill.

On a barbeque; set grill to medium high. Remover outer husks from the corn leaving only inner husks. Soak in water for at least one hour. Grill turning until husks are charred band corn is tender, usually 10 minutes.

On the stove bring a large pot of water to boil, cook the corn for 5 minutes. Drain.

Spread the feta chive butter on the hot cobs of corn and enjoy.

#recipes #entree #bbqchicken #potatosalad

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