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: Food Safety News

The Virtual Picnic: Norah's BBQ Chicken

By Dan Flynn and Suzanna Schreck

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It's Memorial Day. A day set aside for Americans to honor the U.S. men and women who have died while serving in the Armed Forces.
Because Memorial Day falls on the last Monday of May, it's also considered the unofficial start-date for picnic and barbeque season.
Many companies host picnics and potlucks for their employees on Memorial Day, but since the Food Safety News team is spread out across the country, we're having a "virtual potluck" for our first Memorial Day celebration. Helena and Norah are bringing the main dishes--black bean burgers and barbequed chicken. Michelle is bringing two sides--barbequed stuffed peppers and hummus. Suzanne is bringing 3 sides--two pasta salads and a fruit and spinach salad. And Dan is bringing drinks--gin and tonics--and dessert--probably something he'll pick up at the store at the last minute.
We're sharing our recipes here, so you can join in our virtual potluck or use them at your next one.
Have a Safe Memorial Day Weekend!
The Food Safety News team.

This is sure to be a hit at any barbeque this summer.

Norah's Barbque Chicken

6 Chicken Legs
6 Chicken Thighs

Boil the chicken in hot water for three minutes.

This will help make sure the insides of the chicken are cooked before you finish it on the grill.

Arrange chicken on the grill over medium heat.

Baste the chicken with Barbeque sauce. Turn chicken once and cook for three-five minutes on each side.

Measure the internal temperature (160 F) with a tip-sensitive, instant read digital thermometer before serving.

Barbeque Sauce

-1 tablespoon olive oil
-1 green red pepper, minced
-1 small yellow onion, minced
-1 clove garlic, minced
-1 tablespoon cider vinegar
-1 tablespoon Worcestershire sauce
-2/3 cup hot sauce
-2/3 cup orange juice
-1/4 cup tomato sauce
-1/4 cup honey
-1/4 cup brown sugar
-Salt and pepper to taste

In a small saucepan heat oil over moderate heat until hot and sweat the bell pepper, garlic and onions until opaque. Add the remaining ingredients and simmer until thickened about thirty minutes and puree in a blender. The sauce will keep in the refrigerator for several weeks.

Full post as published by Food Safety News on May 31, 2010 (boomark / email).