Skip to main content
Recipes Poultry

Skinless BBQ Chicken

Serves 4-6

Rach’s bold BBQ sauce gives plain skinless chicken fantastic flavor. Serve Smashed Sweet Potatoes with Honey as a side for a healthy meal.

Ingredients

Rach’s Nearly Famous BBQ Sauce:

  • 1 1/2 cups ketchup (look for organic and low sugar ketchups next time your pantry runs out)
  • 3 large cloves garlic, finely chopped
  • 3 tablespoons dark brown sugar
  • 3 tablespoons dark amber maple syrup
  • 3 tablespoons Worcestershire sauce
  • 2 1/2 tablespoons cider vinegar
  • 1 1/2 teaspoons smoked sweet paprika
  • 1/2 palmful coarse black pepper

 For the chicken:

  • 4 small bone-in chicken breasts
  • 4 bone-in chicken legs or thighs
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • 4 scallions, whites and greens, chopped

Directions

  1. Place all of the ingredients for the sauce in a small pot and bring to a bubble. Reduce the heat to low and let thicken for 30 minutes. When the sauce is done, prepare the chicken.
  2. Remove the skin from the chicken pieces and discard. Arrange the chicken on a broiler pan or on a cooling rack set over a baking sheet. Place the rack in the center of the oven and pre-heat the broiler.
  3. Dress the chicken pieces lightly with EVOO and season with salt and pepper. Broil for 20-25 minutes, turning occasionally, until the juices run clear. Baste the chicken very liberally with sauce and broil for another minute or two to set the sauce.
  4. Garnish the chicken with the chopped scallions and serve.

Featured Recipes

Breakfast for Dinner: Maple Plums, Ham Steak and Whole Grain Waffle Stacks

Serves 4

Visions of sugarplums become a reality in this hearty BLD meal you can enjoy anytime of the day!

Dinner

Individual Barbecue Chicken “Pizzas” with Rachael Ray

Makes 2 “Pizzas"
Dinner Lunch Snacks / Apps

Corn Fritters with Alex Guarnaschelli

Yields about 15-20 fritters

I could eat corn every day in one form or another. This is recent addition to my repertoire. A few notes: I like to make the batter and drop a little bit in the hot oil, fry and taste it to see if I want to add more salt, sugar or cayenne…Like a test run. Season the corn itself by tossing the kernels in a little salt and brown sugar so it has a lot of flavor itself…If using frozen or canned corn, drain of all excess liquid before seasoning and mixing into batter. If cooking fresh corn, cut the corn off the cob and cook in 1 tablespoon of butter in a sauté pan over medium heat for 2-3 minutes. Then cool and drain of any excess liquid.

Dinner Lunch Snacks / Apps