Alabama BBQ Chicken and Grilled Vege Salad From Grace-Marie’s Kitchen at Bristol Farms

by Lynne on June 28, 2010

Post image for Alabama BBQ Chicken and Grilled Vege Salad From Grace-Marie’s Kitchen at Bristol Farms

You’ve read my post about the Wisconsin Farmhouse Gooey Cheddar Bread, so this is the follow-up post about the Patriotic Family Picnic menu from the cooking class at Grace-Marie’s Kitchen at Bristol Farms in Manhattan Beach. Grace-Marie chose recipes from the four corners of our country, so we not only had the pleasure of Wisconsin Gooey Cheddar Bread, but also California Coast Grilled Vege Picnic Salad, Alabama Back Roads BBQ Chicken and Maine Countryside Blueberries and Lemon Cream Bars. It was so much fun to watch Grace-Marie grill the ingredients for these homey dishes, creating the wonderful smoky, charred flavors. These recipes are perfect for a picnic or BBQ, and now that I’m looking at the photos, I’d like some more of this food as soon as possible!

Grace-Marie started off with the Alabama Back Roads BBQ Chicken recipe. She had coated the chicken with oil and a seasoning rub, and refrigerated it over night. She browned them on indoor grill pans on the stove and finished them in the oven. Grace-Marie explained that she likes seasoning rubs to flavor the meat, because marinades break down the meat fibers, making them mushy (ugh), and rubs don’t.

Alabama BBQ Chicken 1

Next the white BBQ sauce was ladled over the chicken and returned to the oven. This sauce has a mayonnaise base with cider vinegar, honey, horseradish, garlic and Dijon. Really delicious.

Alabama BBQ Chicken 2

When the chicken came out of the oven, it had such a beautiful caramelized color and flavor to match.

Alabama BBQ Chicken 3

While the chicken was roasting, the vegetables were being grilled. They had been tossed with olive oil, minced shallots and Italian herb seasoning. Is there any better way to prepare veggies? They get charred and caramelized with those great grill marks.

California Grilled Vege Picnic Salad 1

California Grilled Vege Picnic Salad 2

The veggies were cut into bite-sized pieces and tossed with roughly chopped Italian parsley and a red wine vinaigrette.

California Grilled Vege Picnic Salad 3

This was such beautiful food! The BBQ’d chicken, roasted vege salad  and the cheese bread.

Alabama BBQ Chicken 4

Wisconsin Gooey Cheddar Bread

California Grilled Vege Picnic Salad 4

And then, when I was feeling like I had died and gone to heaven, along came the dessert, Maine Countryside Blueberries and Lemon Cream Bars. The perfect end to a fabulous luncheon. Grace-Marie, you are a genius!

Maine Blueberry and Lemon Cream Bars

For additional recipes from Grace-Marie’s Kitchen, look under Categories in the right-hand column.

Grace-marie Johnston

Grace-marie Johnston

For more information about the cooking classes visit Grace-Marie online at Bristol Farms or email her at  gmj@bristolfarms.com.

Print Recipe Print Recipe

Alabama Back Roads BBQ Chicken

Serves 8

Sauce
2 cups mayonnaise
1/3 cup apple cider vinegar
¼ cup honey
¼ cup prepared horseradish (purchased)
2 tablespoons Creole or whole grain Dijon Mustard
2 tablespoons garlic – minced
1 teaspoon Kosher or sea salt
½ teaspoon ground black pepper

1. Whisk the sauce ingredients together in a bowl and reserve.

Seasoning Rub
1/3 cup light brown sugar – packed
1 tablespoon chili powder
1 tablespoon Hungarian (sweet) paprika
1 tablespoon Kosher or sea salt
2 teaspoons ground black pepper
2 teaspoons dried oregano – crushed
2 teaspoons dried thyme – crushed

1. In a bowl, combine and mix the seasoning rub ingredients.

Chicken
2 whole chickens – split in half
¼ cup canola or vegetable oil
Seasoning Rub

1. Coat all sides of the chicken with the oil and seasoning rub. Refrigerate overnight.

2. Prepare and warm an outdoor or indoor grill to medium heat.

3. Arrange the chicken, skin side down, onto the grill over partially indirect heat. Grill, uncovered, until the first side begins to brown (10 minutes), then turn and brown the other side (10 minutes).

4. Once browned all over, continue to grill, brushing with the sauce and turning several times until glazed well and cooked throughout (165 degrees F internal temperature in the thickest portion).

5. Note: Once glazed and charred the chicken can be placed into a large roasting pan and finish cooking in a 400 degree F oven. (To 165 F in the thickest portion).

Serve

1 bunch of green onions – thinly sliced

1. Arrange the chicken onto serving platters and garnish with the onions just before serving.

California Coast Grilled Vege Picnic Salad

Serves 8

Vegetables
1 cup extra virgin olive oil
1/3 cup shallots – minced
3 tablespoons dried Italian herb seasoning (any favorite)
1 teaspoon kosher or sea salt
½ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes

4 cobs corn – husks folded back and silk removed
4 medium zucchini – ends trimmed and halved lengthwise
2 medium bell peppers – halved, stem and seeds removed
2 pounds Yukon potatoes — unpeeled, whole, steamed tender then halved lengthwise
1 bunch green onions – ends trimmed
1 cup flat leaf parsley – roughly chopped

1. Prepare and warm an outdoor or indoor grill to medium heat.

2. Warm the oil, shallots, dried herbs, salt, pepper and crushed red peppers in a saucepan over medium heat. Simmer (5 minutes) than cool to room temperature in the pan.

3. Brush the corn with the mixture, wrap the husks back around the cob and grill (uncovered), turning occasionally, until the corn is tender and the outside is charred (15 minutes). Or roast in a 400 degree oven for 30 minutes.

4. Toss the zucchini, peppers, potatoes and onions with the remaining oil mixture. Grill until the vegetables are crisp tender (10 minutes). Transfer the grilled vegetables to a parchment lined baking sheet and cool to room temperature. Cut the kernels from the cobs and cut the remaining vegetables into large dice. Combine everything in a bowl with the parsley.

Vinaigrette
1 cup extra virgin olive oil
¼ cup red wine vinegar (or more to taste)
3 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon smoky Spanish paprika
To season: Kosher or sea salt and ground black pepper

1. Combine and process the oil, vinegar, mustard, honey, paprika, salt and pepper in a blender.

Serve
1 cup feta cheese, crumbled  (optional)

1. Just before serving, toss the vegetables with the vinaigrette, place in  serving bowl and sprinkle with cheese, if using.

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{ 1 trackback }

Alabama BBQ Chicken and Grilled Vege Salad From Grace-Marie's … | BBQ Tweets
June 28, 2010 at 5:47 pm

{ 8 comments… read them below or add one }

Monet June 28, 2010 at 8:04 am

What a beautiful salad! I loved seeing all those fresh colors mingling in one bowl. I am sure this tasted perfect with your chicken.

Steph June 28, 2010 at 7:13 pm

The chicken looks amazing. I bet it was so tender and juicy. I love white sauce!

Memoria June 29, 2010 at 2:34 am

AMAZING photos! I’ve still never tried white BBQ sauce. I should try this out.

sippitysup June 29, 2010 at 4:22 pm

You nailed that chicken. It looks like a flawless recipe too. GREG

Adair @ Lentil Breakdown July 1, 2010 at 11:13 pm

I can’t believe that wasn’t grilled on a real grill! Looks so…grilled! I’m especially enamored with the veggie salad since I’ve never seen that combo of corn and potatoes.

UrMomCooks July 16, 2010 at 10:35 am

Hi — found u thru Memoria at MangiodaSola! So glad I did! She is right about ur lovely photos and smart recipes! I have family here this weekend and am going to make this feast!!! Have the veggies from my CSA and the white sauce for the chicken will be fab with the salad! (We Texans luv our sause, but we are willing to adapt!)

The Cook July 25, 2010 at 11:58 pm

I tried the chicken and while hesitant about the white sauce found the flavors exceptional. The next time I make this, I hope to achieve the texture of the chicken you imaged as it looks perfect!

The Cook April 6, 2011 at 9:06 pm

I did a second take of this chicken and repeated the fabulous flavors, confirming that white BBQ sauce isn’t freakery but something to be desired. While I haven’t achieved what I imagine to be perfect textured skin based on your images, I will try, try again! Thanks again for posting this recipe!

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