Here's a chicken recipe that imparts that sweet and sour bbq flavor to the bird, but kicks it up with the addition of a good amount of celery seeds, orange zest and apple cider. The result is vinegary, sweet, and smokey. This recipe is from Gourmet's June 2008 issue. I cooked the chicken in the oven instead of the grill, and it still came out tasting great.
The side dish is roasted red peppers and cauliflower with caper vinaigrette, from Gourmet's June 2008 issue. It's so simple to make, and I even broiled the red pepper in the toaster! This was a perfect accompaniment to the chicken.
Click here for the chicken recipe:
Ingredients:
FOR CHICKENS
- 3/4 cup ketchup
- 2 tablespoons packed brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 whole chickens (3 to 3 1/2 lb each)
- Kosher salt to taste
FOR BARBECUE SAUCE
- 1 cup apple cider
- 1/2 cup cider vinegar
- 2 tablespoons minced orange zest
- 2 tablespoons packed brown sugar
- 1 teaspoon celery seeds
Click here for the red pepper and cauliflower recipe:
Ingredients:
- 4 red bell peppers
- 2 heads cauliflower, trimmed and cut into 2-inch florets
- 3/4 cup extra-virgin olive oil, divided
- 3 tablespoons fresh lemon juice
- 1/4 cup large capers (not salted), drained and rinsed
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