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bbq chicken

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bbq chicken

Karen Covey

As summer gets into full swing, we love entertaining outside as much as possible. We start with the classics: grilled chicken, some great sides, and a refreshing dessert are just about all you need for a perfect holiday weekend with friends.

4 bone-in breast of chickens, with skin on
2 tablespoons canola oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup homemade (or prepared) bbq sauce, plus extra for serving

  1. Preheat grill to medium-high heat. 
  2. Brush chicken breasts with oil and season with salt and pepper. Place chicken on grill, skin-side down, and grill until a nice char forms, about 5 minutes. Turn chicken breasts and cook for another 5 minutes. Turn off one side of grill and move chicken to off side of grill. Baste chicken and cook for 20-25 minutes, turning and basting chicken, about every 5 minutes until chicken is cooked through (internal temperature should be 160°F).
  3. Transfer chicken to a cutting board, tent with aluminum foil and allow chicken to rest for 10-15 minutes. Once cooled, remove breasts from bone and cut into thick pieces. 

Serves 4.


smashed potato salad

This is a delicious take on a classic potato salad. Be sure to leave some of the potatoes chunky for great texture. We also love this with grilled, chopped scallions and red onions, and crumbled blue cheese.

4 medium Yukon gold potatoes, diced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup plus 1-2 tablespoons extra virgin olive oil
2 tablespoons roughly chopped flat-leaf Italian parsley

  1. Place potatoes in a pot of cold, salted water and bring to a boil. Cook until fork tender, about 25-30 minutes. Transfer to a medium bowl and set aside to cool slightly.
  2. When potatoes are cool enough to handle, gently smash into large chunks using a fork.
  3. In a small bowl, combine mustard and vinegar. Season with salt and pepper. Slowly whisk in 1/4 cup olive oil to emulsify. Add in another 1-2 tablespoons oil if dressing is too thick. Add some of dressing to warm potatoes and toss. Allow potatoes to cool to room temperature.
  4. Once cooled, add parsley and toss with enough remaining dressing to coat. Serve at room temperature.

Serves 4-6.


classic coleslaw

For added crunch and sweetness add in 1 large peeled, cored, and diced Granny Smith apple. Finely diced red onion also adds a nice crunch too.

1 head green cabbage
1 large carrot, peeled and shredded
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1-2 tablespoons sugar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup chopped fresh flat-leaf Italian parsley

  1. Remove any tough outer pieces of cabbage and cut away the core. Shred cabbage (or thinly slice) and place in a bowl along with carrot.
  2. In a bowl, combine 1/4 cup plus 2 tablespoons mayonnaise, apple cider vinegar and 1 tablespoon sugar. Season with salt and pepper. Taste and adjust if desired, adding in more sugar if needed. Add to cabbage mixture and stir to combine. Add in more mayonnaise until you reach desired consistency. Cover with plastic and refrigerate until ready to serve. Toss in parsley just before serving.

Serves 4.


watermelon slices with mint syrup

You can make the simple syrup ahead of time and just leave it in the fridge until you’re ready to use it. Leftover simple syrup is also great in cocktails.

4 1-inch thick slices fresh watermelon

Simple Syrup
1/2 cup water
1/2 cup sugar
2 large sprigs fresh mint

Roughly chopped fresh mint, for garnish

  1. Make simple syrup. In a small saucepan, add sugar, water, and mint and bring to a gentle boil. Stir until sugar dissolves. Reduce heat and simmer for 10-15 minutes. Allow to cool to room temperature. Remove and discard mint. 
  2. Place watermelon slices on a serving platter and drizzle with some mint syrup. Garnish with fresh mint and serve.

Serves 4.


While there are plenty of great BBQ sauces on the market (we love Lillie’s), you can also make a version of it yourself. For a few ideas, check out these recipes:


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