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Honey Glazed BBQ Chicken

Honey Glazed BBQ Chicken
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Honey Glazed BBQ Chicken
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Ingredients
Servings:
Instructions
  1. Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.
  2. In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.
  3. Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it's too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.
  4. Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.
  5. Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.
Recipe Notes

Featured Spices:

Pumpkin Pie Spice

Cumin, ground

Kosher Salt

Black Pepper

Recipe source: fine cooking - Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

 

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Blog, Front Page, Recipes, Spices

Pickle Brined Fried Chicken

Pickle Brined Fried Chicken
Print Recipe
Servings
4 servings
Servings
4 servings
Pickle Brined Fried Chicken
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Chicken
Servings: servings
Instructions
Brine
  1. Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.
Chicken
  1. Place chicken and brine in a large resealable plastic bag; chill 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.
  2. Fit a large pot with thermometer and pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 350°.
  3. Meanwhile, place buttermilk in a large bowl. Place flour in another large bowl; season with kosher salt. Working in batches, coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a baking sheet.
  4. Working in batches and returning oil to 350° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and chicken is cooked through, 6–8 minutes. Transfer to a wire rack set inside a baking sheet.
  5. Drizzle chicken with honey; sprinkle with Tuxedo Blend Sesame seeds. Serve with hot sauce alongside.
Recipe Notes

Featured Spices:

Yellow Mustard Seeds

Brown Mustard Seeds

Coriander Seeds

Apple Cider Vinegar Powder

Dill

Tuxedo Sesame Seed Blend

 

Recipe source: bon appetit - Pickle Brined Fried Chicken

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