Homemade BBQ-Topped Chicken

A while ago I posted a recipe for my favorite homemade BBQ sauce. It was my go-to recipe...until now. A co-worker sent the following BBQ recipe to me, and it won the top sauce recipe in our house: Spiked Barbecue Sauce. The flavors in this were amazing; the grated Granny Smith apple at the end may look out of place, but I would recommend sticking to the recipe. I would have liked a little more heat to this, so if I'm brave next time around, I may add grated habanero pepper to this in place of the jalapeno. I basted some seasoned chicken breasts with the sauce and grilled to juicy perfection.

Sides included baked beans (of the Bush variety) and church-style, lemon-thyme roasted potatoes (if you're a Southern Living subscriber, this came out of the April 2010 edition): Preheat even to 425 degrees. Peel 1.5-2 lb. baby Yukon gold potatoes; set aside. Heat 3 Tbsp. olive oil and 1.5 Tbsp. butter in a large skillet over medium-high heat about 3-4 minutes, or until the butter is slightly browned. Toss in the peeled potatoes and toss gently until coated. Pour the oil/potato mixture onto a lightly greased baking sheet; roast approximately 45 minutes, stirring twice. Meanwhile, lightly whisk together 1-2 Tbsp. fresh lemon juice, 3-4 tsp. fresh thyme, salt and pepper. Once the potatoes are roasted, toss with the lemon-thyme mix and serve immediately.