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April 14, 2011

Crispy BBQ Chicken with Creamy Pasta Salad

After the rain comes sunshine - It is time for my hubby to light up the barbeque so we can grill off our chicken for lunch - yum!

This crispy chicken with creamy pasta salad makes a wonderful dish to enjoy any day of the week for lunch, dinner or when you are throwing a party for family and friends. It also makes superb left overs, so I would definitely recommended to make a few extra portions than needed. The pasta salad is served cold and the chicken can either be served warm or cold, so this is also the perfect food to bring on a picnic or potluck.

4-5 Servings

Ingredients for grilled chicken:

4-5 Legs of Chicken, bone in and skin on.
1/4 Gallon Butter Milk, can be substituted with 1/4 Gallon Milk mixed with 1 tsp Lemon Juice
1/2 Cup All Purpose Flour
2 Tbsp Salt
3 Tbsp Paprika Powder
3 Tbsp Herbs de Provence or Italian Seasoning
1/4 tsp Cayenne Pepper
Cooking Spray

Ingredients for BBQ Sauce:

1 1/2 Cup Diced fresh or Canned Tomatoes
3 Tbsp Brown Sugar
1/4 tsp Hot Sauce
2 tsp Worchestershire Sauce
1/4 Cup Fresh Orange Juice
1/2 Cup of Water
1 Tbsp Lemon Juice
Salt and Black Pepper to taste off

Ingredients for Creamy Pasta Salad:

4 Cups Penne Pasta
6 Cups Water
1/2 Cup Mayonnaise
2 tsp Dijon Mustard
1/4 tsp Horseradish
1 Tbsp Rice Wine or White Wine Vinegar
3 Tbsp Ketchup
3 Tbsp Chopped Red Onion
1 tsp Chopped Fresh Garlic
1/4 tsp Salt
2 tsp Ground Black Pepper
1 Carrot
1 Tomato

Directions for Grilled Chicken:

1. Soak chicken legs in buttermilk a couple of hours - Wondering if that type of bath would "tenderize" my sore legs after running too????
2. Fire up your BBQ on high heat.
3. Mix flour with spices, dry herbs and salt, cover all sides properly.

4. Try to only grab the chicken by the drumstick bone, so crust stay intact. Spray both sides of chicken.
5. Put the legs, thick side down, on a well greased piping hot grill. Let brown well until crispy and "toasty." Brown other side - remember to grab chicken by the drumstick bone to not break your beautiful crust - turn down heat and continue cooking on low heat or indirect heat approximately 30 minutes or until they have reached an inner temperature of minimum 165 degrees Fahrenheit (75 degrees Celsius.)

Directions for BBQ Sauce:

1. Simmer tomato, sugar, hot sauce, Worchestershire Sauce and orange juice until liquid is reduced to half. Add water and let simmer a few more minutes.
2 Pour hot chunky tomato mix into a blender and cover with a lid. Pulse first and then go to high speed until blended fine.
3. Add lemon juice and taste off with salt and pepper. Run blender until properly mixed.

4. Brush BBQ Sauce on top of chicken and serve extra sauce on the side.

Directions for Creamy Pasta Salad:

1. Bring water to a boil, add pasta, stir pasta around and leave to boil according to package directions or cook until al dente. Strain in a colander and toss under cold running water until chilled. Set a side to dry.
2. Mix mayo, mustard, horseradish, vinegar, ketchup, chopped onion, chopped garlic, salt and pepper in a food processor or blender.

3. Peel carrot, cut tomato apart and spoon out all seeds and tomato water (can be added to your BBQ Sauce.) Cut both carrot and tomato into small dice.
4. Add vegetables with the pasta into a big mixing bowl and coat with dressing until rich and creamy.

Plate all your goodies and enjoy with a cold beer and a green salad.

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