MIO Makes Chicken with White Barbecue Sauce for Sunday Brunch

TULSA - Grilled Chicken with White Barbecue Sauce

One-fourth cup Hiland buttermilk

One and one-half cups Garden Club mayonnaise

One-fourth cup Garden Club apple cider vinegar

One tablespoon Head Country All-Purpose Championship Seasoning

Two tablespoons sugar

One tablespoon black pepper

One and one-half pounds bone-in chicken breasts, with or without skin

 

In a small bowl, whisk together Hiland buttermilk, Garden Club mayonnaise, Garden Club apple cider vinegar, Head Country seasoning, sugar and pepper in a small bowl. Reserve half the sauce to serve with chicken.

In a plastic zippered bag or large bowl, combine half the sauce with chicken. Let marinate for at least one hour. Marinating overnight or all day gives the best flavor.

Grill chicken, basting with sauce if desired. Cook over medium heat for about 35 minutes. Test the thickest part of the breast with a meat thermometer – it should register 170 degrees.

 

Grilled Corn with Spicy Citrus Butter

One-half cup Suan's Scotch Bonnet Mango Lemon Fruit Butter

One-fourth cup Hiland unsalted butter, softened

One tablespoon lemon zest

Eight ears fresh corn

Two tablespoons olive oil

Two teaspoons kosher salt

One teaspoon fresh ground pepper

 

Combine Suan's Scotch Bonnet Mango Lemon Fruit Butter, Hiland butter and lemon zest. Place in small bowl and chill one hour.

Remove husks from corn. Rub corn with olive oil, salt and pepper. Grill corn over medium-high heat, with grill lid covered, 10 to 15 minutes, turning often. Serve with pre-prepared flavored butter.

You can find these recipes and more on the MIO website, www.miocoalition.com , or download the free MIO iPhone app to find recipes, restaurants and more by visiting http://www.miocoalition.com/mioapp .

 

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