MIO Makes Chicken with White Barbecue Sauce for Sunday Brunch
8:49 AM, Jun 23, 2013
11:02 AM, Jun 23, 2013
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.