Doubly Delicious Grilled Chicken

While I realize barbecue season is over, I have yet to throw in the tongs. 
This is one of my favourite recipes because it's fairly versatile. I've made this sauce countless times (occasionally without all of the ingredients) and have never been disappointed. If you don't have a grill, you can make it in the oven instead - I've done this when I run out of propane!

Double-time Barbecued Chicken

Inspired by "Triple Play Barbecued Chicken" from Weber's Way to Grill

Your Shopping list:

SAUCE

2 Tbsp extra-virgin olive oil
½ cup finely chopped white or yellow onion
2 tsp minced garlic
1 cup ketchup
½ cup lemon-lime soda 
¼ cup fresh lemon juice
¼ cup packed golden brown sugar
2 Tbsp dijon mustard

RUB

2 tsp paprika

1 tsp kosher salt

Finely grated zest of 1 lemon

½ tsp garlic powder

½ tsp freshly ground black pepper

8 chicken drumsticks

What to do with it:

1. Prepare your grill for both direct and indirect cooking over medium heat
2. Cook oil, onion and garlic for about 10 minutes, or until golden over medium heat in a medium saucepan
3. Stir in the remaining sauce ingredients and bring to a boil
4. Stirring often, reduce heat to low and simmer until slightly thickened, about 10 to 15 minutes.
5. Meanwhile, mix together the rub ingredients and coat the chicken pieces evenly
6. Place chicken on the grill, skin side down, over direct medium heat
7. Grill for 8-10 minutes, with the lid closed as much as possible, turning occasionally
8. Move to indirect heat for an additional 25 minutes
9. Brush chicken with the sauce and grill over direct heat for approximately 10 minutes. Continue turning and brushing the chicken until juices run clear and the meat is no longer pink at the bone
10. Heat remaining sauce so that it is safe to serve alongside the chicken and your favourite salad!

Ribs Worth Rubbing

This one time I made ribs and they were absolutely disgusting. I spent all afternoon making them and they were so gross even Matt wouldn't eat them -so into the garbage they went. That was about three years ago, before I knew how to find a good recipe and alter it to suit my tastes. I've made this rib rub & sauce combo a handful of times and it has been a hit with everyone who has tried it. I must admit I've toned down the heat to suit the tastes of a friend! 

Without further ado, I present:

The World's Best Ribs

Inspired by: My Life as a Mrs cooking instructions and rib rub, and this guy's sauce.

prep time: 10-15 minutes
cook time: 6.5 hours max (includes slow-cooking and making sauce while cooking ribs)

Your Shopping List:

A package of two racks of ribs

Rub:

1/4 cup cumin

1/4 cup packed brown sugar (optional because I've omitted it twice and they were still delicious)

1/2 cup paprika 

1/4 cup chili powder

1 Tbsp cayenne

1 Tbsp garlic powder

1-2 tsp salt (original recipe calls for wayyy too much)

freshly ground pepper

Sauce:

1 cup brown sugar
1/4 cup sriracha sauce
1/2 cup white rum
1/2 cup ketchup
1/4 cup low sodium soy sauce
1/4 cup Worcestershire sauce
2 cloves of garlic, crushed or very finely minced
1 tsp ground dry mustard
ground black pepper to taste

What to do with it:

Rub it on!

Ribs

1. Spray slow cooker insert with olive oil/non-stick spray
2. Rinse ribs and pat dry
3. Coat ribs evenly with approx 1/2 cup of dry rub
4. Place ribs in slow cooker insert bone-side in - You may need to intertwine the racks so that it all fits
5. Cook on low for 5-6 hours

Sauce

1. Heat all sauce ingredients in a small saucepan over medium heat
2. Stirring occasionally, simmer for 30 minutes (reduce heat as needed)
3. Set aside to cool, and refrigerate until ready for use

Sauce & Ribs

1. Spray grill with olive oil, or other non-stick spray and preheat to medium high heat
2. Coat ribs with bbq sauce and placeon the grill, meat side down
3. Cook for 2-3 minutes and then flip, rib-side down. Baste the meat again, close the lid and cook for another 2-3 minutes
4. Repeat three or so more times and then remove
5. They will fall apart. They will be delicious!
6. Serve with green beans & potatoes, or whatever you so choose.

Don't judge my photography skills - these are amazing.

2 for 1 Recipe!

I love when a recipe includes both the main event and a little something for the side. I have a hard time deciding what sides go well with whatever type of meat I'm cooking. I'm known to just make all of my favourite recipes and pretend they mesh. I rarely plan far enough ahead to properly marinade my chicken, but when I do it's always worth it. This chicken recipe is flavourful and a little more exciting than your average breast.
If you're looking for a great warm quinoa recipe, look no further. Before I found this recipe, I always made cold quinoa salads (like this one). While they are delicious, I hate waiting for them to cool and having to pack my lunch in two containers to avoid heating cucumbers. If you were wondering, sauteed cucumber is revolting.

The list may seem long, but your shopping and prepping will be over before you know it!

Marinated Chicken & Quinoa Salad with Lemon and Mint

from Weber.com by Jamie PurviancePrep time: 25 minutesMarinade time: 2-4 hoursGrilling time: 8-12 minutes

Your Shopping List:

• 4 boneless, skinless chicken breast halves, each about 6 ounces (washed and trimmed of fat)
• 2 Tbsp soy sauce (I suggest low-sodium)
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 2 Tbsp Dijon mustard
• 1 Tbsp ground cumin
• 2 garlic cloves, minced
• ½ tsp freshly ground black pepper

Quinoa:

• 3 cups low-sodium chicken or vegetable broth
• 2 Tbsp Extra-virgin olive oil
• Kosher salt
• 1-½ cups quinoa
• ¼ cup fresh lemon juice
• 3 scallions (white and light green parts only), thinly sliced
• 1 medium garlic clove, minced
• ½ cup chopped fresh Italian parsley leaves
• ¼ cup chopped fresh mint leaves
• 1 tsp finely grated lemon zest
• ¼ tsp hot pepper sauce (optional)
• ¼ tsp freshly ground black pepper (optional)

What to do with it:

1. Mix marinade ingredients in a measuring cup or bowl. 
2. Place chicken in a large resealable plastic bag and add the marinade. Shake it up! Place bag in a bowl and refrigerate for 2-4 hours (or however long you have). 
3. Once you are too hungry to let the meat marinade any longer, preheat your grill for direct cooking over medium heat and clean it off.
4. Remove the chicken from the bag, discard the marinade, and place the chicken on the grill breast-side down. Keep the lid closed as much as possible and grill for 8-12 minutes (turning once or twice). Once cooked, transfer the chicken to a cutting surface, and cut into 1/2 inch slices - or really, whatever size you want!

Quinoa:

1. In a medium-sized pot over medium-high heat, combine broth, 1 tbsp of oil, and 1 tsp of salt. Bring to a boil.
2. Add quinoa, and lemon juice - stir. 
3. Cover the pot, reduce the heat to low. Stir once or twice over the next 15 or so minutes. By this time, or after all of the liquid is absorbed, your quinoa will be ready. 
4. Fluff (not like a pillow - use your fork) and transfer to a bowl suitable for mixing. 
5. Add the remaining oil, salt and the rest of your ingredients listed under "Quinoa". Stir and taste. Alter ingredients accordingly. 

If you're eating the quinoa and chicken together, spread the quinoa on a serving platter and add sliced chicken.

Please ignore the HUGE piece of lettuce.

 I served mine with a pseudo Greek Salad. Enjoy!