I love barbecue chicken and pork, not a big fan of ribs (too much work)! So with the pools opening this weekend here’s a recipe to serve your family and friends at your next get together.
1 lb. of chicken breasts
3-4 large sweet onions
3-tablespoons of olive oil
STUBBS BAR-B-Q rub (love this stuff—lot’s of flavor no sugar)
1-2 teaspoons of Turbinado Sugar
- Rinse chicken in cold water, pat dry and cut into strips or medallions
- Place chicken in large bowl, sprinkle with rub (I use at least 1/3 of a bottle in this recipe). Mix well, if the chicken looks dry add some olive oil and mix again.
- Add 1-2 teaspoons of Turbinado Cane Sugar and mix well. How much sugar you use depends on how sweet you like your barbecue. Keep in mind a little goes a long way.
- Cover the bowl and refrigerate for at least 30 minutes, the longer you marinate the better. That being said, I’ve made this all at once and still had a great meal.
- Slice the sweet onion into thick strips.
- Add 1 tablespoon of olive oil to a sauté pan and let the oil warm up on medium heat. Next, add the onions and sauté until they are about ½ done they should still be white/yellow and a little soft.
- Remove the onions from the sauté pan, add another tablespoon of olive oil and increase the temp to medium high, let the oil warm up and then add the chicken. When the chicken is about ½ way done, times vary, add the onions back to the pan.
- Make sure you cook down all the water in the pan. You might need to add more oil but this will insure the chicken is done. The onions aren’t done until they are golden brown. Caramelizing the onions is a key step in the process it sweetens the dish without any added sugar.
- If you want you can serve the chicken right away. However, to add a little more flavor paint the chicken with olive oil and put on the grill for a few minutes to get that smoky flavor we all love with barbecue. Be careful though, chicken breast meat dries out really fast since there isn’t any skin on it.
Pair this with a small side of sweet potato fries or over the top of a spinach salad with balsamic vinaigrette dressing. Don’t add barbecue sauce! It’s too high in sugar and trust me you have plenty of flavor without it.
Give it a try you and your guests will love it. Let me know how it goes or if you have any questions.