BARBECUED CHICKEN WITH HOMEMADE SAUCE

Note:  This is the best barbecue sauce that I have ever found.  A real hit at my house.

For 4:

–6 chicken tenderloins or breast strips

–salt and pepper

The sauce:

–ketchup (two-thirds cup)

–olive oil (2 tablespoons)

–onion bits (bottled)

–onion powder (bottled)

–minced garlic (1 tablespoon)

–brown sugar (3 tablespoons)

–apple juice (3 tablespoons)

–Dijon mustard (1 tablespoon)

–maple syrup (1 tablespoon)

–Worcestershire sauce (2 tablespoons)

–cayenne pepper (to taste, optional)

1 – Place two-thirds cup of ketchup in a covered baking dish.  Add 2 tablespoons of olive oil, 1 tablespoon of minced garlic, 3 tablespoons of brown sugar, 3 tablespoons of apple juice, 1 tablespoon of Dijon mustard, 1 tablespoon of maple syrup, 2 tablespoons of Worcestershire sauce.  Season generously with onion bits and onion powder; cayenne pepper to taste.  Stir thoroughly.  Microwave for 3 minutes on high.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, and a few drops of olive oil.

3 – Microwave on high for 8 minutes.  Check a center piece of chicken for doneness.  If not cooked, replace in the microwave for 1 minute more.

–recipe adapted from Real Simple magazine.

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A Simple Dinner:  HONEY BARBECUED CHICKEN / CARROTS & ONION WITH DILL

–4 chicken tenderloins or breast strips

–honey

–barbecue sauce (your favorite, bottled)

–salt and pepper

–olive oil

–miniature carrots (about a dozen)

–onion (1, medium)

–dill

1 – Peel and cut the onion into four parts.  Place it in a covered baking dish.  Add a little water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 8 minutes.  Then add carrots to the same dish.  Season with salt, pepper, dill, and olive oil.   Microwave on high for 4 minutes.

2 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Add a very small amount of water.  Pour a generous amount of barbecue sauce over the whole.  Drizzle a little honey over each piece of chicken.  Season with olive oil.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.

–recipes original.

BARBECUED CHICKEN / VIETNAMESE NOODLE SALAD

–4 chicken tenderloins or breast strips

–barbecue sauce (see below for recipe)

–olive oil

–salt and pepper

–rice noodles (one cup)

–spinach (fresh, pre-packaged, pre-rinsed)

–red bell pepper (one-half)

–Sriracha sauce or other Asian chili sauce

 

Barbecue sauce:

–catsup

–brown sugar

–salt and pepper

–lemon juice

–Worcestershire sauce

–olive oil

–garlic powder

–Tabasco or other hot sauce

–apricot preserves

 

1 – To make barbecue sauce, fill measuring cup to one-fourth cup line with catsup. Add one heaping tablespoon of brown sugar, a dash of lemon juice, a dash of Worcestershire sauce, a drop of Tabasco or other hot sauce, a drop of olive oil, sprinkle with salt, pepper, garlic powder, and add two heaping tablespoons of apricot preserves. Stir well. You should have a sauce of one-half cup. Set aside.

2 – Lay one cup of rice noodles in large, wide-mouthed microwave dish with lid. Fill with water to cover the noodles. Season with one-half teaspoon of salt. Add a package of fresh spinach. Cut up one-half red bell pepper and add to the top. Cook on high in microwave for 5 minutes. When finished cooking, pour into colander and run tap water over the dish to cool. Add two teaspoons of Sriracha or other Asian chili sauce to the mixture. Sprinkle with salt, pepper, olive oil. Mix very well so that sauce is distributed throughout the noodles.

3 – Lay 4 chicken tenderloins or breast strips in baking dish with cover. Spoon barbecue sauce over the whole. Lightly season with olive oil. Cook in microwave for 5 minutes.

4 – Serve the hot chicken with the cool noodles.

 

–barbecue sauce adapted from recipe by Food.com (chef Lee Lee); chicken and noodles adapted from Real Simple.