A Summer Nights Supper

What better Summer Nights Supper than to have some barbecued chicken along side a fresh homemade potato salad and perhaps those wonderful portobello pizzas! Top it off with some fresh slices of cantaloupe melon for dessert.


We generally grill bone in chicken - we like the flavor better and we think the bone helps keep the chicken moist and tender. To begin, be sure to wash your chicken in COLD water. Thoroughly dry the chicken.

Sprinkle each breast with salt, black pepper, granulated garlic and onion powder. Keep refrigerated. When it gets close to grilling time, take the chicken out of the refrigerator to come up to room temperature.

Light your grill and when the temperature reaches 300 degrees grill the chicken until the internal temperature reaches 165 degrees. During the last 15 - 20 minutes, begin basting the chicken on both sides.

Make your barbecue sauce ahead of time and have it ready by grilling time. The recipe follows.

The Barbecue Sauce:

• 1 small sweet onion - finely chopped
• 1 1/2 cups ketchup
• 1/4 cup Worcestershire sauce
• 2 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 tbsp. chili powder
• 1/2 cup apple cider vinegar
• 1/3 cup light brown sugar
• 1/2 tsp. cayenne pepper

Heat the oil in a sauce pan over moderate heat and add the onion and garlic. Cook gently, stirring for about 5 minutes.
Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne pepper.  Reduce the heat and simmer for about 20 minutes. Turn off the heat and allow it to sit and it will thicken.
If you don't like spicy, leave out the cayenne pepper and add more if you like a bigger kick.

Look on this site for the portobello pizzas and my recipe for potato salad.