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Tuesday, September 7, 2010

BBQ Grilled Chicken

BBQ Chicken With All the Fixings
Chicken breasts, pounded thin
1 bottle of BBQ sauce
4-5 Yukon gold potatoes
1-2 TBS butter
1-2 TSP milk
Garlic powder
1 Bunch of kale, cut into strips
Salt and pepper

We didn't make it to any Labor Day BBQs this weekend, so to get our Americana fix I'm going to make BBQ chicken and mashed potatoes! I bought a bunch of kale to saute to round out the meal and healthify it (making up words).

Cut potatoes into chunks, then boil in salted water until fork tender (about 20 minutes). Pound the chicken breasts until they are nice and thin and season with salt and pepper. Let them marinate in some BBQ sauce while the grill heats up. Your favorite bottled sauce will do the trick, I'm using the Memphis BBQ sauce from Balducci's. It's a little spicy, and not too sweet. Cook the chicken on the grill, occasionally basting with more sauce. Drain the potatoes and mash in a bowl with a pat of butter, milk, salt, pepper, and some garlic powder. I like them kind of chunky, but you can whip until smooth. While the chicken is resting, heat a pan with olive oil and toss in the kale with some salt and pepper. Saute until wilted and dark green.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.