Monday, July 30, 2007
BBQ Chicken, Potatoes, and Green Beans
BBQ Chicken is one of my favorite foods. I love it on the grill and could eat it a couple of times a week and not complain. Living in an apartment, unfortunately, means that I do not have an outdoor grill. I do have a George Foreman Grill, but it's such a pain to clean and I really didn't feel like dealing with it. So I decided to just try it in a skillet on the stove top. I've made bbq chicken this way before, except the last time I used boneless skinless breasts and cut them into chunks and made BBQ chicken wraps. This time, I used chicken leg quarters. I use this kind of chicken a lot lately because it is very in expensive (kosher meat is ridiculous sometimes) and it tastes really yummy. I took the quarters and separated the leg from the thigh to make it easier to fit into my little skillet. I "marinaded" the chicken pieces in BBQ sauce for about an hour before cooking. I like to do this because I like my chicken really saucy and that helps it hold onto some of the sauce and the flavor. I have to confess here that I used bbq sauce from a jar. I just used Kraft Original Barbecue Sauce. It was delicious! I sprayed the skillet with some olive oil spray, and cooked the chicken pieces over a medium flame for about 35-40 minutes. I basted with more sauce on each side a couple of times during cooking. It was really good and easy and everyone here loved it.
For the potatoes, I took 3 medium-large red potatoes and cut them into relatively small pieces. I laid them on a baking sheet coated with olive oil spray and sprayed them with the oil. I sprinkled salt and pepper and chopped rosemary leaves on them and roasted them at about 400 degrees for about 40 minutes. They were brown and crispy and delicious.
I tried something new with my green beans, and I won't be making them this way again. I sauteed them in olive oil spray and garlic. That, on it's own, probably would have been fine. But I also squeezed some lemon juice on them and that did not taste right to me. Rob liked them though, so that's a big success!
Oh, and I usually leave the skin on the chicken when I cook this type of chicken because I love it so much. But I decided that it was time for me to start taking it off. And I did not miss it at all! The sauce got cooked right into the meat and tasted wonderful!