Ingredient: dark brown sugar

BBQ PULLED CHICKEN

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 BBQ PULLED CHICKEN
BBQ Pulled Chicken with tender chunks of chicken breast cooked in the oven, so easy and convenient you'll skip the slow cooker in favor of this quick meal.
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut diagonally into the chicken breasts about 1/4 inch deep in an x shape to allow the bbq sauce to flavor more of the chicken. (like how a holiday ham has the top cut into an x shape).
  3. Add all the ingredients together in a large bowl and toss well together until mixed.
  4. Add the chicken to a sheet pan, then pour the sauce over the chicken breasts.
  5. Cook for 25 -30 minutes or until caramelized, browned and cooked through.
  6. Shred the chicken with the forks and serve in your favorite bun, spooning the sauce over the chicken.
  7. If the sauce didn't cook down enough (if you use a pan that's too small it may not), then add the sauce to a saucepan and cook on medium heat until thickened (likely 15-20 minutes).
Recipe Notes

Original Recipe:  https://dinnerthendessert.com/bbq-pulled-chicken/

I had a bit over 2 lb, so I think I should have had more sauce.  Also, we shredded the chicken, then mixed it together, covered the pan in foil, and put back in the oven for a few minutes, maybe 10-15 minutes.  Awesome!

I plan to do more work on the sauce - I think I can make it better!  🙂

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Nutrition Facts
BBQ PULLED CHICKEN
Amount Per Serving
Calories 255 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Cholesterol 94mg 31%
Sodium 1030mg 43%
Potassium 52mg 1%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 25g
Protein 27g 54%
Vitamin A 17%
Vitamin C 9%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Butternut Squash with Brown Butter

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 Butternut Squash with Brown Butter
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Course Side Dish
Cuisine American
Prep Time 8 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 8 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. 1. Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
  2. 2. Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.
Recipe Notes

https://www.marthastewart.com/345582/butternut-squash-with-brown-butter

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Nutrition Facts
Butternut Squash with Brown Butter
Amount Per Serving
Calories 155 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Cholesterol 15mg 5%
Sodium 56mg 2%
Potassium 723mg 21%
Total Carbohydrates 27g 9%
Dietary Fiber 4g 16%
Sugars 8g
Protein 2g 4%
Vitamin A 427%
Vitamin C 73%
Calcium 10%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Jerk Chicken

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 Jerk Chicken
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Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
  2. Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
  3. Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Recipe Notes

Pimento wood sticks and chips are available at www.pimentowood.com

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