If grilling is in your plan for Father’s Day this Sunday, you may want to treat your guy to this moist, smoky chicken with homemade BBQ sauce. It’s thick and spicy with classic flavors that match perfectly with well, almost any meat or chicken that you’re likely to throw on the grill.
This recipe was shared with Kosher Like Me by Chef Cecily Gans, The Main Course Catering, Fairfield, CT.
Cecily: This recipe can be adjusted depending on locally available produce. In springtime, I often grill asparagus (two bunches for this recipe) with a little olive oil, salt and pepper, and squeeze a quarter of a lemon over it just before serving. In autumn, this is wonderful if you have large tomatoes to grill as a side dish, but almost any grilled seasonal vegetable will work - yellow squash, zucchini, onions, radicchio and sweet peppers would top my list. This sauce recipe is also fantastic on grilled steak - rib-eye is my first choice.
This recipe is MEAT
- 6 Boneless chicken breasts (about 2 lbs total, pounded to about 3/4")
- 12 baby leeks (or ramps or about 2-3 bunches of scallions)
- Kosher salt & freshly cracked black pepper
- 2 tablespoons unsalted pareve (non-dairy) margarine or olive oil
- ½ cup finely diced shallot
- 2-3 cloves garlic, finely diced
- 6 canned fire-roasted whole plum tomatoes, with juice
- ¼ cup good quality ketchup
- ¼ cup red wine
- 2 tablespoons Dijon mustard
- ½ cup molasses
- 1 teaspoon cayenne
- 1 tablespoon ancho chile powder
- 1 tablespoon smoked paprika
- ¼- ½ cup Worcestershire sauce
- Salt & pepper to taste
- Heat the margarine in a large saucepan over medium-high heat
- Add the shallots and garlic and cook until soft
- Add the remaining ingredients and simmer for 15 minutes
- Place the mixture in a blender and blend until smooth (I use an immersion stick blender right in the pan)
- Return to the saucepan and cook an additional 15-20 minutes, or until desired viscosity is reached (*Cool now for storage and future use)
- Preheat your grill to medium heat
- Season the chicken with salt and pepper to taste
- Wrap the leeks in foil and place on the warm side of the grill to wilt
- Grill chicken for approximately 6-7 minutes on each side (Remove the leeks from the foil packet when they appear to have softened, season with salt and pepper and place on the grill to just get a slight charring)
- Remove the chicken from the grill and baste with the sauce.
- Serve the leeks on the side with any additional sauce, warmed up as necessary
Cecily:*I prefer to marinate the chicken in a thin layer of (cold) BBQ sauce for at least an hour or overnight.
Liz: I adjusted the cayenne to 1/2 tsp and chile powder to 1/2 Tb. If you prefer it caliente, go with Cecily's recipe as it is written.