Memorial Day may mark the unofficial start of Summer but I like to think it also marks the very official start of grilling season. This was one winner, winner of a chicken dinner. The hardest part was the barbecue sauce and that was as difficult as pouring all of the ingredients into the Vitamix. This is the kind of meal I like to cook in the summer (yes it involves turning on the oven) but it’s only to throw in a pan of sweet potato fries. Totally worth it. The chicken just gets a little salt and pepper sprinkled on top before it’s grilled and then doused in sweet and spicy bbq sauce. Fresh green beans could adorn any plate set in front of me. They are one of those things I think scream Summer. (They also always make me think of one of my grandmothers. We had something like a green bean club when I was a kid, which yes, she made it up to make me feel good about eating all the green things on my plate. Whatever, it worked :-).)
Here’s the recipe for the sauce, I’m pretty sure you can handle grilled chicken and frozen sweet potato fries.
Apple Butter Barbecue Sauce (inspired by this recipe)1 jar McCutcheons Apple Butter 1/4 cup worstchershire sauce 1/4 cup apple cider vinegar 1/4 cup bourbon 1 tablespoon brown sugar 1 tablespoon spicy mustard 1 tablespoon butter 2 shallots 3 cloves garlic 1/2 teaspoon ground black pepper 1 teaspoon chipotle pepper 1 teaspoon smoked paprika
Combine everything in a blender until smooth. Pour the sauce into a small saucepan and heat over low heat until heated through and reduced by about half (15-20 minutes). Let cool. Can store in the fridge for about one week.