Always Moist Barbequed Chicken, Corny Bread and Easy-Cheesy New Potatoes

“Always Moist Barbequed Chicken”

Corny Bread - Made in a Bread Machine - My Yellow Farmhouse.com

“Corny Bread – Made in Bread Machine”

Easy-Cheesy New Potatoes - My Yellow Farmhouse. com

Easy Cheesy New Potatoes”

Easy-Cheesy New Potatoes - Brooklyn Farmgirl's version of my recipe

Easy Cheesy New Potatoes” – – –  Brooklyn Farm Girl’s’ version – – – prepared with fresh radishes and broccoli straight from her rooftop garden.  Check out Pamela’s blog at brooklynfarmgirl.com!!

Some friends came over tonight to help take my outdoor furniture out of the barn – and into the yard, where it belongs! The weather today was amazing – mild with no humidity…. the kind of day that just screams – BAR–B– QUE !!

I haven’t made my Always Moist Barbequed Chicken in a while, although it’s always a real favorite whenever I make it. (And it was a big hit tonight.) The secret lies in the marinade, and, in cooking the chicken in a  250 F oven for 1 1/2 to 2 hours so the meat is partly cooked before it goes on the grill. So you can say goodbye to slightly raw – or dried out – barbequed chicken!

The Easy-Cheesy New Potatoes is something I “invented” tonight – and the Corny Bread recipe is from a cookbook that came with my bread maker. Even though there’s a half cup of cornmeal in the ingredients, it doesn’t taste like cornbread. It’s just incredibly moist and light! .

“Always Moist Barbequed Chicken”     Oven 'Barbequed' Chicken - My Yellow Farmhouse.com

The “Always Moist Barbequed Chicken” is marinated for several hours – or overnight – so I’m giving you those directions first.

Ingredients   – (Uses 4 Large Chicken Breast Halves – bone-in and with skin.)

  • 4 bone-in chicken breast halves with skin
  • 3/4 cup Italian salad dressing
  • 2 Tbs. soy sauce
  • 1/4 tsp. garlic powder
  • dash of pepper

Combine the Italian salad dressing with 2 Tbs. soy sauce, 1/4 tsp. garlic powder and a dash of pepper. If you like, you can add some other ingredients to your marinade, such as a bit of cayenne pepper are some cumin, for example.

Place the chicken in a bowl, a pan or a large zip lock bag, and pour the marinade over it. Marinate overnight – or for several hours, turning occasionally.

About 1 1/2 to 2 hours before you plan to barbeque (depending on the size of the chicken breasts) set your oven at 250 F, drain away the marinade and place the chicken in a low sided casserole or pan. (You can turn the chicken a few times but it’s not necessary.)

At the end of the cooking time, the chicken will look like this – all ready to be barbequed!

Always Moist chicken - Cooked in Oven

OK – you’re all set!  Set your gas grill at medium. Slather chicken breasts with your favorite sauce, grill until the skin as brown as you like and enjoy!  (If fat from the chicken makes your grill flame up – lower heat a bit.)

++ Tip from Emril Legasse – spread on your barbeque sauce at the last-minute or it might crystallize and char!  My chicken breasts charred a bit because I turned up the heat when the skin wasn’t browning quickly enough for me…. and the next thing I knew, it had gotten slightly charred.    Oh well, we live & learn !

'Corny Bread' - made in a bread machine - My Yellow Farmhouse.comCorny Bread – Made in the Bread Machine

The “Corny Bread” takes several hours, so allow yourself enough time. (Not that you have to do any of the kneading etc.!)

Ingredients 

  • 2 Tbs. milk. . . .and add lukewarm  water to make 1 cup
  • 1/4 cup honey
  • 3 Tbs. butter, softened a bit
  • 1 tsp. salt
  • 3 cups flour
  • 1/2 cup cornmeal
  • 1 1/4 tsp. yeast – bread machine yeast !
  •  ++ OPTIONAL – 1/2 cup canned corn – drained  OR  1/2 cup frozen corn – ADDED LATER!

Place all the ingredients – EXCEPT THE CORN – in your bread machine’s baking pan    in the order listed above.  Select the “Basic” and “Regular Crust” settings.  My bread machine lets me know when I should add ingredients such as nuts – or corn. If you’re bread maker doesn’t have this feature, you can add the corn towards the end of the kneading cycle.  (My machine takes 3 hours and 50 minutes to knead and bake the bread.)

Easy-Cheesy New Potatoes - My Yellow Farmhouse. com“Easy Cheesy New Potatoes”

My sister-in-law says I could make a delicious meal out of mud. And by that she means I can take a bit of this and a bit of that and – voila – some good eatin’ !  I take that as a very nice complement – thanks Sue !!  These “Easy Cheesy New potatoes” were NOT made out of mud but out of what I happened to have on hand. I love the flavor and texture of new potatoes – like strawberries, they taste like spring or early summer.

Ingredients

  • 6 – 7 medium new potatoes – unpeeled
  • 1/2 tsp. salt
  • 2 Tbs. olive oil
  • 2 Tbs. butter
  • 5 shakes of Tabasco sauce
  • 1/4 tsp. salt – or to taste
  • 2 Tbs. fresh parsley, chopped
  • some sliced cheese to place on the top – about 1/2 cup – as much as you want
  • (I happened to have Marble Jack cheese, which is a combination of Colby and Monterey Jack)

Scrub potatoes a bit under running water, then cut into chunks of about 1″. Place in a saucepan and cover with water. Bring water to a boil. Lower heat to a simmer and cook potatoes until they are fork tender. (According to my brother-in-law, I didn’t cook them enough. According to his wife, they were fine…)

Easy - Cheesy New PotatoesOnce potatoes are cooked, drain and set aside. With the heat off, mix 2 Tbs butter, 2 Tbs. olive oil, 5 shakes Tabasco sauce, 2 Tbs. parsley and 1/4 tsp. salt in the pan. Add in the potatoes and mix well. (If the potatoes begin to break up a bit… that’s fine.)

Place potatoes in a casserole. Put some sliced cheese on top and broil until the cheese is melted – that’s it ! (The cheese tends to melt quickly because the potatoes are already hot!)    Enjoy !

Oven 'Barbequed' Chicken - My Yellow Farmhouse.com'Corny Bread' - made in a bread machine - My Yellow Farmhouse.com

Easy-Cheesy New Potatoes - My Yellow Farmhouse. com

 

19 thoughts on “Always Moist Barbequed Chicken, Corny Bread and Easy-Cheesy New Potatoes

  1. Great recipe and tips! I am thinking the same recipe should work for whole chicken and/or dark meat as well. For adding BBQ sauce, I liked to keep brushing BBQ sauce (soy sauce based) and turning the chicken (~ every 20 to 30s, if the heat is high enough).

    • I’m going to have to find your BBQ recipe at your website! And you’re so right about cooking a whole chicken this way. What I used to do (when we had a farm in Quebec and had TONS of guests) was cut a whole chicken in half. I’d marinate the chicken halves, then cook them in SOME of the marinade in a 10 x 13 pan in the oven (set @ 350 F). I’d start with “breast-side-down” and then turn the halves over about half way through.
      What’s great about cooking either a whole (halved) chicken or chicken breasts this way (in the oven) is the chicken still comes out moist and flavorful even if dinner is delayed. Which was often because we’d have to wait for people to return from their day trip into Quebec City!

  2. Hi Karen – please let me know, when you try the Always Moist Barbequed Chicken if you have any suggestions/comments! Glad you liked the recipe!

      • Hi There Pamela – glad you like this post — AND — also glad you noticed I had failed to mention when to add the Tabasco sauce — ooooops ! My husband and I lived in Brooklyn Heights for a short time when he worked on Wall Street – we loved living there. But… he got another job in Philadelphia, so, off we went – yet again. (My sons had gone to five schools in six years.) Once we got to Philly, we promised them we’d stay until they finished junior high and high school. And we did… but we moved back to New England a few months after they graduated. And moved several times after that!

  3. Glad you enjoyed checking out my new recipes John! I made a sandwich today – using some Corny Bread – and some leftover chicken. I was impressed how tender and juicy the chicken still was. (I’m thinking I’ve probably never had any leftover Always Moist Chicken before!) I found the recipe years ago when we lived in Rhode Island and I’ve been making it ever since. As you said, it’s a good solution to the usual dried out bbq chicken! I’m heading out to the Cape (Cape Cod, MA) this weekend – can’t wait. You have a good weekend yourself !

  4. All 3 dishes look great, Cecile, but your chicken “solution” is one I’m definitely going to try. I gave up grilling chicken because it was always too dry, even when all I cook are thighs. Granted, my grilling technique needs improvement but that’s little comfort when I’m eating a charred remnant. Not anymore, though! Thanks for a great cooking tip and have a great weekend!

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