BBQ season is here, and to celebrate National BBQ Week this week, I thought I'd share with you one of my family's favorite barbecues (I shared our favorite chicken, bacon, and honey mustard skewers last summer), Skinny. Sticky, our Storecupboard Chicken BBQ, as well as my super easy Summer BBQ Menu with all the side dishes you can make to share with family and friends.
The barbecue seasonings are actually something I adapted from a Rosemary Conley diet book that I bought secondhand at a charity shop after my grandmother recommended the recipe to me. I don't usually believe in that sort of thing, but I love to eat healthy, and in fact, we have a lot of super healthy, low-fat, yet very tasty recipes on our family rotation. Chicken thighs instead of chicken breasts provide more flavor, but the recipe makes them skinless and boneless to make them easier to grill and healthier. Don't worry, they are still delicious and juicy. Skinless and boneless thighs tend to be a bit more expensive than bone-in and skin-on thighs, so I usually buy the latter and cut the skin and bone myself.
Can I let you be a little secret? I'm still bad at baking though I try to learn. Dad is still the grill tycoon of the family. I'm good at pickling and stuff though, so I thought I should keep it my domain for now! I'm planning on having a second round at the beach this summer to see if I can pull it off. Kathy, Ed and anyone else who's been this summer? Be careful.
Closet Gooey Skinny BBQ Chicken
Author: Rachel Phipps Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes (plus marinating time) Yield: 2-3 1x Servings Category: BBQ Method: Grilled Cuisine: American
It's my favorite barbecue marinade for the barbecue, and it's also low in all kinds of stuff, which makes bottled sauce a treat too.
Ingredient
6 boneless skinless chicken thighs
2 tablespoons of tomato puree
2 tablespoons soft pink sugar
2 tablespoons balsamic vinegar
1/2 teaspoon dried fennel seeds
Sea salt
freshly ground black pepper
Combine all the marinade ingredients in a large dish (I crush the fennel seeds between my fingertips to release more flavor) and season with sea salt and pepper.
Add the chicken thighs, making sure they are thoroughly soaked with all the seasonings. Cover and refrigerate at least 4 hours.
Grill until the chicken is cooked through when you are ready to eat.
