Tonight we had a wonderful meal, and at a wonderful price. This is the kind of meal you have at a summer picnic, but the last few weeks in Florida have felt like summer…so why not. Today was quite beautiful. The temperatures were in the 70’s and there was not a cloud in the sky. I actually wore shorts today, in January. Now I had no idea what the weather would be like when I planned this meal earlier in the week, but it turned out to be very fitting.
Leg 1/4’s were on sale at Publix this week at .59 cents a pound. I got a pack of 5 huge 1/4’s for $2.50… To go with the chicken I made classic potato salad and some steamed corn and broccoli. Dessert was a new twist too, but I will post that tomorrow.
To prepare the chicken you will need:
- Boiling water, salted
- 5 -6 chicken leg quarters
- BBQ sauce of choice (I prefer Kraft Original for this chicken)
I always boil leg quarters for a few minutes before throwing them on the grill. Bone-in meat always requires extra cooking time, and I cannot stand charred meat. So about 10 minutes in a boiling bath starts the cooking and also enhances moisture in the finished product.
Boil Leg Quarters for 10 minutes and gently transfer to hot grill (to keep the skin from tearing). Grill for 10 minutes right side up, then flip to brown the top. After about 5 minutes spread desired BBQ sauce on the bottoms of the chicken. Let cook for a couple of minutes and flip the chicken again. Thoroughly coat the tops with sauce and allow to simmer on grill until cooked through, which won’t be long… Remove and serve! My total cooking time after boiling was about 10 minutes on each side. The temperature on my grill was at 500 initially, and remained at 400 ish for the rest of the time.
Now, for the potato salad!
Classic Potato Salad
- 3 – 5 lbs baking potatoes, diced
- 6 boiled eggs
- Sweet Relish
- Salt, Pepper to taste
- Diced Onions & Celery (if desired)
Boil potatoes until tender, remove and drain in colander. Chop eggs into small pieces, or use egg slicer. Place in large bowl, lightly salt and pepper then add potatoes. (Now this is where I just eyeball measurements and add to taste). Add 2 heaping tablespoons of mayonnaise and sweet relish. Stir into potatoes. Add more mayo, relish and salt & pepper to taste. I like to prepare the salad while the potatoes are still warm. It kind of mushes the potatoes, but I think that contributes to the creaminess of the potato salad. If you stir gently, you will get a combination of creamy and chunky potatoes – yum. If using, add the chopped onions and celery and stir until well mixed. Maybe next time I will measure how much of everything I add.
After dinner I broke out the dessert, which I made last night. I will talk more about that tomorrow – I still have to take pictures.
Finally, after dinner cleanup, I prepared Sunday lunch. Home made lasagna. I will pop it in the oven before church and it should be hot and ready to serve when we get home. That’s it! Good night all.