And here I am playing catch-up again. Most likely this will be the last post this week, because we are hella busy (and because my birthday is coming up, and I have requested pizza from a local restaurant, so there goes a few nights off from cooking). So first up:
Grilled Chicken Thighs with White Barbecue Sauce. From what I recall, the only tweak I would make next time around is to sear the chicken thighs (a process that seals in the juices) and grill them a little longer. The key is to marinate the chicken in the dry rub for at least four hours as instructed.
If you've never tried white barbecue sauce, it's a great break from the norm, with mayonnaise used here as the base instead of ketchup. I subbed out the white wine vinegar for the standard white distilled vinegar, and it worked just as well.
Sides included
"heavenly" cornbread and
pasta salad.
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