Saturday, May 26, 2012
Memorial Day: The Beginning Of Summertime Fun!
Memorial Day is here, so readers it's time to bring out those summer recipes. You know, the ones that use grills, corn on the cob, and fresh peaches. The ones that make big portions perfect for feeding family and friends at backyard cookouts.
For some of you, Memorial Day is a kickoff for summertime. You're already noticing a change in the weather and you're having thoughts of swimming pools, fishing and campouts.
Still, summer food is summer food. And this chicken is bonafide all-American summer fare. So get the grill going, call over all your favorite people, and celebrate summer!
Beer Braised Barbecued Chicken
4 tbsp. canola oil
4 lbs. bone-in, skin on chicken breasts
salt and freshly ground pepper, to taste
2 yellow onions, sliced 1⁄4 in. thick
11/4 c. ale or lager-style beer
2 1⁄2 c. barbecue sauce
In a Dutch oven over medium-high heat, warm 3 Tbs. of the oil until almost smoking. Season the chicken with salt and pepper.
Working in batches, brown the chicken on all sides, about 3 minutes per side. Transfer to a platter.
Add the remaining 1 Tablespoon oil to the pan along with the onions. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the beer and barbecue sauce and bring to a boil. Add the chicken, reduce the heat to low, cover and cook until tender, about 30 minutes. Using tongs, transfer the chicken to a baking sheet and let cool. (If you do not have a grill, increase time to 45 minutes).
While chicken is cooling, bring the sauce to a simmer over medium-high heat and simmer until thickened, about 30 minutes. Pour the sauce into a shallow bowl and let cool to lukewarm.
Preheat a grill on medium-high heat. Brush the chicken on both sides with some of the sauce. Grill the chicken until cooked trough, turning once and brushing occasionally with more sauce, until nicely grill-marked, about three minutes per side.
Transfer the chicken to a platter and brush with more sauce.