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

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.