Saucy Grilled BBQ Chicken

I love saucy BBQ chicken on the grill!  You're going to love this recipe!

4-5 lbs bone-in chicken thighs

1 pint buttermilk

1 tablespoon kosher salt

2 cups Sweet Baby Ray's BBQ Sauce

Dry Rub:

3 tablespoons firmly packed brown sugar

1 1/2 teaspoons chili powder

1 1/2 teaspoons cumin

1 1/2 teaspoons garlic powder

1 1/2 teaspoons dry mustard

1 1/2 teaspoons onion powder

1 1/2 teaspoons paprika

1/2 teaspoon pepper

Take the skin off the bone-in chicken thighs. 

Put chicken in a large bowl or a large freezer ziploc bag.  Add buttermilk and kosher salt to brine the chicken.  Stir to combine.  Brine for at least 20 minutes or up to 2 days, in the refrigerator.

Make the dry rub by combining all the ingredients.

Preheat the grill for at least 15 minutes.  While the grill is preheating, remove the chicken from the brine.  Patt off any excess moisture with some paper towels.  Season generously with salt and the dry rub.  

Place seasoned chicken on the grill as close to the heat as you can, without it being on direct heat.  Cook for 15 minutes.  Flip chicken over and cook it until it reaches 150 degrees on an instant read thermometer inserted in the thickest part of the meat (without touching the bone).  This usually takes about 10 - 15 minutes.  Depending on the size of your chicken & the temperature of your grill this could take as little as 10 minutes, or up to 40 minutes.  If the meat hasn't reached 150 degrees after 15 minutes, flip the chicken over again, and continue to cook it.  Continue flipping every 15 minutes until it reaches 150 degrees. 

Using a pastry brush baste the chicken with BBQ sauce and move it to direct heat.  Cook for 2 minutes over direct heat.  Flip chicken over and baste the other side with BBQ sauce.  Cook for 2 more minutes.  Repeat until your chicken is as charred and saucy as you like it.  Cook the chicken until it reaches a temperature of 165 degrees on an instant read thermometer inserted in the thickest part of the meat (without hitting a bone).

Steakhouse Garlic Mashed Potatoes

This has become one of our favorite potato recipes!  It's a delicious potato side that you can serve with just about anything, and it doesn't need gravy!  You can use baby red potatoes with the skins on, or a regular russet potato, peeled.  You're going to love these!

6 cups chicken broth
5 lbs red potatoes unpeeled, or russets peeled
5 cloves garlic, whole
1/2 cup butter
4 ounces cream cheese
1/2 cup - 1 cup buttermilk
1 teaspoon salt

Bring the chicken broth to a boil in a large pot over high heat.  

Meanwhile, cut the potatoes into 1 inch pieces.  Place the potatoes and garlic cloves into the boiling chicken broth.  Boil until the potatoes are tender, about 15 minutes.

Strain the potatoes and put back into the large pot.  Add in butter, cream cheese, and salt.  Add the buttermilk.  You can add just a 1/2 cup of buttermilk, or up to 1 cup, depending on how you like it.  Mash everything together, until well combined.  Serve!

Street Tacos

These street tacos are not only delicious, but are so fun to eat!  It's a perfect recipe for a busy schedule because you can get the meat marinating earlier in the day, and it's quick to cook up when you're ready.  I like to serve them with Mexican Rice, and tortilla chips & guacamole.  Some of my kids put the rice and the guacamole in the taco too!  Also super yummy!  When I make this for my family I do one recipe of steak, and one of chicken.  We need 3 lbs of meat to serve about 8-9 people. 

2 tablespoons gluten free soy sauce or tamari sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon avocado oil
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano

1 1/2 pounds steak or chicken, cut into 1/2 inch pieces

1 tablespoon avocado oil

12 mini corn tortillas
red onion, diced
1/2 bunch of cilantro, diced
1 lime, cut into wedges

In a large ziploc bag, combine soy sauce, lime juice, 1 tablespoon avocado oil, garlic, chili powder, cumin and oregano.  Mix together.

Add steak or chicken and marinade in the fridge for 1 to 4 hours.  Turn the bag occasionally.

Heat 1 tablespoon avocado oil in a large skillet over medium high heat.  At steak or chicken and cook until meat is done.

Serve in a warm corn tortilla topped with red onion, cilantro and lime juice if desired.  Enjoy!

Mexican Rice

One of my favorite things about Mexican restaurants is the yummy mexican rice! This recipe is so perfect. It's great as a side for street tacos, burritos... anything Mexican!

1 (28 ounce) can whole peeled tomatoes
1 onion, quartered
2 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/3 cup canola oil
2 cups long-grain white rice
1 jalapeno, or serrano pepper, seeded and minced
4 to 5 cloves garlic, minced
Optional: 1/4 cup cilantro chopped

Place tomatoes and onion in a blender or food processor and blend until smooth. 

Transfer 2 cups of the tomato mixture to a saucepan. (Use the rest of the tomato mixture for another use.)  Add chicken broth, salt, and cumin, and bring to a boil.

Meanwhile, in a large saucepan heat oil on medium high. When hot, add the rice and saute for about 5 minutes until it's lightly toasted. Lower the heat and add jalapeno. Cook for 2 minutes. Add garlic and cook another 30 seconds.

Pour boiling tomato/broth mixture into pan with the rice. CAUTION: Be careful because it can spatter all over! Stir to combine. 

Cook for 20-25 minutes until rice is soft. Fluff rice. If desired, add cilantro and fluff again.

Pressure Cooker Brown Rice

Pressure cooking brown rice is hands down the best way to cook it!  It's much quicker, and super yummy!

2 cups brown rice
2 cup water

1/2 teaspoon salt

Put brown rice, water and salt in pressure cooker.  Cook on high pressure for 22 minutes.  Quick release, and serve!