Ina's Amazing BBQ Chicken and Dill Potato Salad

Ina's Amazing BBQ Chicken and Dill Potato Salad

No, I haven't lost my mind! It IS a bit strange to post a recipe for barbequed chicken at this time of year but even some of us crazy people in Chicagoland like to grill out when it's a balmy 20 or 30 degrees. Actually we grill a fair bit in the winter (we grill on January 1st every year). I think it's our way of feeling like maybe hell hasn't frozen over and summer isn't THAT far off. Also, many of my readers live in warmer climes and other countries where Thanksgiving isn't a holiday so I thought why not?



These two recipes are now my standard go to's for barbequed chicken and potato salad. I will not make them any other way. Oh, that Ina! Don't you just love her sometimes? The sauce recipe requires a well stocked pantry, I must admit, but it makes a lot so I usually only have to make one batch to last all summer (or all winter). I just keep it in the fridge next to the ketchup and the sriracha and forget about it. Ina really put together a combination of ingredients in the BBQ sauce that have a major affinity for each other. I would never have thought to put soy sauce and hoisin in my sauce but they work wonderfully well with the other more traditional ingredients.


The potato salad has fresh dill and Dijon mustard that makes it so fresh tasting. I knew the first time I made it that this was what I had been looking for and with this chicken? Dynamite!  You're going to love me for this! I wouldn't lie to you about something as serious as BBQ'd chicken and potato salad!

So I suggest you put on your hats and gloves, pop open a cold one, fire up the grill and have the taste of summer, anytime. Or as I like to say, 'Pull down your pants and slide on the ice'!!! Might be a good thing to do this weekend before the holidays get rolling? (Or save it for summer, if you must, but do save these recipes). Have some fun and as always enjoy!


Recipe: Barbecued Chicken
Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Serves: 6

Ingredients
2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
1 recipe Barbecue Sauce, recipe follows

Directions
Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.


Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.


Serve with extra barbecue sauce on the side.


Recipe: Barbecue Sauce

Ingredients
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes


Directions

In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator. Yield: 1 1/2 quarts


Recipe: Dill-Potato Salad
Copyright, 2006, Ina Garten, All Rights Reserved

Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion


Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.


Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.


When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.