Confession: the chicken that you saw yesterday was not actually produced on Memorial Day, it was just a spontaneous decision from last weekend. Our actual holiday meal was planned with the potential t-storms in mind – the smoker might have a cute little roof on it but it doesn’t make barbecuing in the rain any more fun!
We did manage to avoid the rain, though, and had a fun, relaxing day. I started it off right with the start of week 4 of my Couch to 5K program – it’s starting to bump up fast now and getting really challenging! I went to a new park I found that’s even closer to me, the Crowder District Park. It’s really small, the outer path loop is .8 mi and the inner loop is .3 mi, but it’s pretty, there’s water and most of it is in the shade, so I like it!
I got everything on my to-do list out of the way in the morning so that we could enjoy our afternoon. We had a nice light lunch of salmon cakes and mixed baby romaine out on the deck - I was so hungry I forgot to take a picture, but I’ll be sure to post about them soon! Then I enjoyed some quality time with my Kindle for awhile, since dinner was already done
This BBQ chicken is a new favorite, and only takes a couple minutes to prep. The recipe is from one of my favorite blogs, How Sweet It Is – she’s not gluten free so I usually have to tweak her recipes, but her ideas are great and her pictures are drool-inducing. Go here to check out her recipe and her significantly better photography!
The Bone Suckin sauce is what makes it so amazing – it’s a thinner barbecue sauce with a sweet tang that works perfectly with the chicken. It’s not cheap, usually around $5 for a 16 oz jar at my local stores, but it’s made with top quality ingredients and I promise it’s worth it!
I subbed ginger ale for the beer and did only a half recipe of 4 boneless skinless breasts. I also reduced the cooking time to 6 1/2 hours on low – we usually cut the cook time by at least an hour or more, in our experience it produces a much better result. Tip – save a little of the sauce in the jar for serving over top of the sandwiches.
We had a Caprese salad to start (this one was Hubs’ artistry), then I served the sandwiches with some quick garlic and herb french fries.
The fries are really simple – just take a spoonful of roasted garlic, add some chopped fresh herbs (pictured is the Italian oregano we planted last week). Whisk with some good olive oil and a dash of salt, then toss with hot french fries (I used Ore Ida Golden Fries).
Hope everyone enjoyed the long weekend!