JAMIE & BOBBY DEEN / COOKBOOK CO-AUTHORS, "TAKE IT EASY"
One 3-1/2 pound chicken, cut into 8 pieces
Salt and freshly ground black pepper to taste
2 cups bottled sauce or Easy BBQ sauce (recipe follows)
3 tablespoons chopped scallions (white and light green parts)
1-1/2 teaspoons freshly grated lime zest
1-1/2 tablespoons freshly squeezed lime juice
Lime wedges, for serving
1. Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
2. Season the chicken with salt and pepper. In a small bowl, combine the barbecue sauce with the scallions, lime zest, and lime juice. Reserve ½ cup of the sauce mixture for serving. Coat the chicken with half of the remaining sauce.
3. Place the chicken on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4-inches from the heat, turning once, for 10 minutes per side. Baste with the remaining half of the sauce and grill or broil for 5 minutes more. Transfer to a serving platter, drizzle with the reserved ½ cup sauce, and serve with the lime wedges.
EASY BBQ SAUCE
If there's no time to pick up a bottle of BBQ sauce in the after-work rush, here's a simple homemade recipe using ingredients you probably already have in the fridge or pantry.
MAKES 2 CUPS
3/4 cup ketchup
1/4 cup plus 2 tablespoons packed dark brown sugar
3 tablespoons white wine vinegar
2 tablespoons minced onion
2 tablespoons Dijon mustard
1/4 to1 teaspoon Tabasco or other hot sauce to taste
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, Tabasco, and pepper. Cover and refrigerate for up to 1 week.
SOUTHERN-STYLE TURKEY, TOMATO, AND MONTEREY JACK BAKE
2 tablespoons vegetable oil
1 pound ground turkey
1 medium onion, chopped
One 10-3/4 ounce can condensed Southwestern pepper Jack or cream of celery soup
1 cup canned diced tomatoes
1 cup frozen corn kernels, thawed
2 cups grated Monterey Jack cheese (8 ounces)
2 cups crushed corn chips
1. Preheat the oven to 400 degrees.
2. Heat the vegetable oil in a medium ovenproof skillet over medium-high heat. Add the turkey and onion and cook, stirring frequently, until no pink remains in the meat, about 5 minutes. Add the pepper Jack soup, tomatoes, and corn and bring to a boil. Cook, stirring frequently, for 5 minutes.
3. Remove the skillet from the heat and top the turkey mixture with the Monterey Jack cheese and corn chips. Transfer to the oven and bake for 10 minutes, or until the cheese is melted and the casserole is bubbly. Serve immediately.