BBQ Chicken

Serves 4

NOTE: To help ensure that each breast finishes cooking at
approximately the same time, buy pieces of similar size. You can grill these chicken pieces on an outdoor grill, an indoor grill, the oven broiler, or in an air-fryer or an air-fryer with a grill plate.

4 bone-in, skin-on chicken breast halves (about 12 ounces each)
trimmed of excess fat and skin
Ground Black Pepper
Vegetable oil

Apple Mustard Barbecue Sauce
2/3 cup apple butter or any fruit butter
1/3 cup apple cider vinegar
2 tablespoons whole-grain mustard
1 teaspoon dry mustard powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup water
1/3 cup brown sugar



For the Chicken:
Season the chicken breasts well with salt on all surfaces. Cover with plastic wrap, and refrigerate for 1 hour. Rinse chicken under cold water and dry thoroughly with paper towels.
Season chicken with pepper.

For the Sauce: Whisk all the sauce ingredients together in a heavy-bottomed 2-quart saucepan. Cook over low heat until thickened. Set aside.

Preheat your cooking device according to manufacturer instructions.

Cook chicken on all sides until lightly browned
and meat has faint grill marks, 6 to 8 minutes.
Brush the chicken with sauce and cook for 15 minutes, Turn the chicken over and brush with more sauce.

Cook the chicken until it reaches 160 degrees, 15 to 20 minutes longer.

Directions for the Aur-Fryer

Preheat the air fryer to 370 degrees.
Lightly coat the chicken with the BBQ sauce.
Place the chicken breasts in the air fryer basket and cook for 30 minutes, turn the chicken over after 15 minutes. Baste the chicken with the sauce.

Cook until the thickest part of the chicken reaches 165 degrees F. Thicker or larger chicken breasts may take a few minutes long.


Potato Salad


1 ½ lbs whole medium Yukon gold potatoes
2 hard-boiled eggs
1 teaspoon salt
2 tablespoons pickle juice
¼ cup minced bread and butter pickles.
½ cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
½ cup olive oil mayonnaise
Salt and black pepper to taste


Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.

Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.

Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.

Add the pickle juice and let sit at room temperature for an hour or so.

Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste.

Cover the bowl and chill in the refrigerator.


Asparagus with Roasted Red Pepper Salad


1 large Jarred roasted red pepper strips, drained
1 bunch of asparagus cooked and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4 teaspoon pepper


Place asparagus in a serving bowl.
Add red pepper slices, olive oil, zest, juice, salt, and pepper. Toss gently and serve.