For 4 people
NOTE: To ensure each breast is fully cooked by 10:00 AM
Buy pieces of similar size around the same time. You can grill these chicken pieces on an outdoor grill, indoor grill, oven grill, or in an air fryer or griddle type air fryer.
4 bone-in skin chicken breast halves (about 12 ounces each)
freed from excess fat and skin
Ground black pepper
Apple Mustard Barbecue Sauce
2/3 cup apple butter or any fruit butter
1/3 cup apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon dry mustard powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup water
1/3 cup brown sugar
For the chicken:
Season the chicken breasts well with salt on all surfaces. Cover with plastic wrap and refrigerate for 1 hour. Rinse the chicken under cold water and dry thoroughly with paper towels.
Season chicken with pepper.
For the Sauce: Whisk together all the sauce ingredients in a 2-quart heavy-bottomed saucepan. Cook over low heat until thickened. Put aside.
Preheat your cooking appliance according to the manufacturer’s instructions.
Sear the chicken on all sides until lightly browned
and the meat shows slight grill marks, 6 to 8 minutes.
Brush the chicken with the sauce and cook for 15 minutes. Turn the chicken over and brush with more sauce.
Cook the chicken 15 to 20 minutes longer until it reaches 160 degrees.
Directions for the Aur-Fryer
Preheat the hot air fryer to 370 degrees.
Brush the chicken lightly with the BBQ sauce.
Place the chicken breasts in the air fryer basket and cook for 30 minutes. After 15 minutes, turn the chicken over. Baste the chicken with the sauce.
Cook until the thickest part of the chicken reaches 165 degrees F. For thicker or larger chicken breasts, it may take a few minutes.
1 ½ pounds whole medium Yukon golden potatoes
2 hard boiled eggs
1 teaspoon of salt
2 tablespoons cucumber juice
¼ cup chopped bread and butter pickles.
½ cup finely chopped sweet onions or spring onions
2 stalks of celery, finely chopped
½ cup olive oil mayonnaise
Salt and black pepper to taste
Place the potatoes in a large saucepan with a lid. Cover the potatoes with cold water and add 1 teaspoon of salt.
Bring to the boil, reduce the heat, and cook the potatoes, with the lid off, until tender, about 15 minutes.
Drain potatoes and let cool. Once the potatoes have cooled, peel them. Slice the potatoes and place in a storage bowl.
Add the cucumber juice and leave at room temperature for about an hour.
Add the remaining ingredients, mix well and taste to see if the salad needs salt. Add black pepper to taste.
Cover the bowl and place in the fridge.
Asparagus salad with roasted red peppers
1 large jar strips of roasted red pepper, drained
1 bunch of asparagus, cooked and cut into 2.5 cm pieces
1 tablespoon extra virgin olive oil
1 teaspoon of lemon zest
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4 teaspoon pepper
Place asparagus in a serving bowl.
Add red pepper slices, olive oil, zest, juice, salt and pepper. Stir gently and serve.
Posted by Jovina Coughlin in Chicken Green Beans Healthy Italian Cooking Peppers Potatoes Salad Sauces