BBQ Chicken, Kale, and Sweet Potatoes

May 27, 2015
Allison
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Recipe
balsamic vinegar, bbq, cayenne, chicken, cinnamon, dinner, garlic, kale, recipes, sweet potatoes

We went to Napa on Saturday with our friends Laura and Matt who were visiting from Los Angeles this weekend. Our first stop was Judd’s Hill Winery and one of their tastings was a wine and BBQ sauce pairing. Unconventional? Perhaps. Delicious? Absolutely! The experience we had there was wonderful and the sommelier was very knowledgeable and answered all our questions. We also talked about food as much as we talked about wine — which made us all very happy and hungry. Jason and I couldn’t help but add a bottle of the BBQ sauce to our purchase. It was so tasty that I then had to cook with it this weekend. I’m sure any BBQ sauce will do here, but try using one that has some nice balance of heat and sweet.

Oven BBQ Chicken
4 pieces of chicken, bone in
2 Tablespoons olive oil
2 cups BBQ sauce of your choice
Salt and pepper

1. Cut excess fat off chicken, salt and pepper both sides. Heat oil in a frying pan. Brown chicken on both sides.

2. Place chicken on a wire rack on top of a cookie sheet lined with tin foil. Cook in 375 degree oven for 20 minutes. Take out of the oven, and baste both sides with BBQ sauce. Put back in oven for 15 minutes. Take the chicken out a second time and baste with sauce. Place back in oven for afinal 15 minutes, when you take it back out, put on some more sauce! Check the internal temperature to make sure that it’s reached 165 degrees.

BBQ Kale
2 bunches of kale
Salt and pepper
3 cloves of garlic, minced
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil

1. Mix all ingredients in a large bowl. Cook on the grill until lightly crisped. Approximately 2-3 minutes on each side if the flame is on low.

Sweet and Spicy Sweet Potatoes
4 sweet potatoes
4 Tablespoons brown sugar
1 teaspoon ground cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground clove

1. Boil potatoes for 20 minutes, or until just tender. Be careful not to over cook. The potatoes still need to keep their shape while being grilled. Place potatoes in cold water to prevent further cooking. Remove skins and cut potatoes into friends (approximately 8 per potato).