BBQ Chicken & Wild Rice Pilaf
Easy Summer night Dinner at Home
- 2 Cups Ketchup
- 1 Cup Worcestershire sauce
- Zest and juice of one lime or Lemon
- ¼ cup of red wine vinegar
- ½ cup Dijon mustard
- ½ cup light or dark brown sugar
- 1TBSPN of Paprika
- 1 TBSPN of horseradish (Optional)
Zest and juice one Lime.
Mix together with Ketchup, Worcestershire sauce, Red wine Vinegar, Dijon Mustard, Paprika, Brown sugar and Horseradish (optional). Put into small pot, rinse the bowl
with a little water and put into pot.
Simmer for 10-15 mins set aside.
- 2 Cups of Wild Rice (any rice in cabinet will do if wild is not available)
- 4 Cups of Chicken Stock
- 2 Cups English peas
- 3-4 Cloves of Garlic
- Extra Virgin Olive Oil
Pre heat oven to 350 degrees. Place medium sized Dutch Oven or oven safe sauce pan with lid on the stove over medium heat. Add olive oil to the bottom of the pan just to cover. Rough chop 2-3 cloves of garlic and sweat in the pan until garlic becomes translucent. Add the rice to the pan stirring constantly to toast the rice (about 1 minute).
When toasted add chicken stock, extra virgin olive oil, and salt and pepper to taste. Bring to a
boil and cover with lid. Place entire pot in the oven for 30 minutes or until cooked.
add fresh raw English peas and let steam in finished hot rice until ready to serve.
- 1 Whole Chicken
- 3 Spanish Onions
- 2 Lrg Carrots
- 4 Stalks of Celery
- Salt & Pepper
Highlighted ingredients are optional for making your own chicken stock
with the bones of the whole chicken.
Breaking down the chicken or jointing a chicken
Start with the chicken breast up legs closest to you. (When breaking down a chicken the key is to always find the joint and cut in-between them for a clean cut, otherwise you will get stuck cutting through the bone.)
Take your boning knife and cut off the wingtips on both sides set aside.
Removing the legs and thighs: keep the chicken breast side up and pull the leg away from the body. With your knife slice between skin to get to the thigh. Now, push the whole leg firmly down or away popping the leg bone out of the socket which will allow you to cut the leg freely from the rest of the body. Repeat the same steps on the other leg and thigh, set aside.
To remove the breasts, start at the neck make an incision down the center of breasts to the tail of the chicken. You will end up either to the left or the right of the keel bone. Whichever side you end up on will be the one your remove first. Placing the side of your knife on the rib cage slowly peel the chicken breast away from the bones. When the bottom of the breast is totally removed from the bones make another cut where the wing meets the body to remove the breast. Repeat the same step starting on the other side of the keel bone.
You will finish with two French style semi-boneless chicken breasts, two legs, two wings, wing tips and the body.
Medium dice your onions, carrots, and celery. Set aside. Put the remaining chicken bones and wing tips into a large pot and add cold water filling the pot ¾ full.
Bring to a boil. Turn pot down to a simmer. Using a ladle, skim the fat and sediment from the top and discard. Add your cut vegetables along with the thyme, bay leaf, and peppercorns to the pot. Simmer for four hours. Strain and discard the bones and vegetables.
Cooking the Chicken on a Gas Grill
Heat grill to 500 degrees.
Season chicken on all sides with salt and pepper. Place the chicken on the grill and immediately turn down the heat to medium low or about 375 degrees. Once the chicken starts to pull away from the grill, flip it over. Continue flipping the chicken so not to burn the outside. When the chicken is 85% cooked (about 15-20 minutes) start basting the chicken with the BBQ sauce. At this point I turn the heat down to low as the sauce will caramelize quickly.
Remove from the grill.
Cooking the Chicken on the Stove
Turn the oven up to 375 degrees. Heat grill pan on high heat for two minutes.
Season chicken on all sides with salt and pepper. Place the chicken on the grill pan and immediately turn down the heat to medium low. Once the chicken starts to pull away from the grill, flip it over. Continue flipping the chicken until you have a nice golden-brown color. Remove the chicken from the grill pan into a bowl and toss with the BBQ sauce. On a cookie sheet lined with aluminum foil place the tossed chicken making sure to not over crowd the pan. Place the cookie sheet into the oven and bake for 35 minutes or until you reach a minimum temperature of 165 degrees.