Grilled Chicken Thighs with Hot Carolina Barbecue Sauce

I’m calling this “Carolina” barbecue sauce, but folks from both Carolinas will tell you that’s a misnomer. After all, there are North and South versions, and within each state, there are eastern, western, and just about all-points-in-between versions.

Perhaps the one thing that Carolinians can agree on is that their downhome signature sauce is based on two important ingredients: cider vinegar and yellow mustard. So unlike their thicker, tomato-based counterparts, Carolina barbecue sauces—from all over—tend to be wonderfully tangy and on the thin side. Think mop instead of brush when it’s time to take it to the meat.

Many Carolina sauces are a little spicy, typically calling for red pepper flakes and/or a splash of hot sauce. I used both here for extra heat. Because heat is good.

Serves 4

Ingredients

• 2/3 cup cider vinegar
• 1/3 cup light brown sugar (or dark for a richer, molasses-like taste)
• 3 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Tabasco or other hot sauce
• 1/2 tsp dried red chile flakes
• sea salt
• freshly ground black pepper
• olive or vegetable oil, for rubbing grill grate
• 8 large chicken thighs (about 4 lbs total), skin removed 

Preparation

1. Combine the vinegar and next 5 ingredients (through chile flakes) in a small saucepan and season with salt and pepper. Bring to a simmer, then reduce the heat to low, cover, and cook 12 minutes. Remove from the heat and cool to room temperature. 
2. Pour the sauce into a sealable container and refrigerate at least 4 hours to allow flavors to blend (overnight, even better). Bring to room temperature before using.

Sauce Beginning to Cook 

Sauce Halfway Through

Cooked Sauce 

Hot Carolina Barbecue Sauce

1. Rub the grill grate with oil.
2. Season the chicken thighs with salt and pepper and grill, turning several times (and covering the grill to prevent flare-ups), until golden brown and cooked through, 20-25 minutes, depending on size. 
3. About 3 minutes before the chicken is done, mop the thighs with some of the sauce.

Seasoned Chicken Thighs

Chicken Beginning to Grill

Grilled Thighs

Glazed Chicken Thighs

Transfer the chicken to a board or platter and let rest 5 minutes before serving. Mop with more sauce and pass any remaining sauce at the table.

Grilled Chicken Thighs with Hot Carolina Barbecue Sauce

Grilled Pork Chops with Apricot-Sherry Glaze

Thick, juicy grilled pork chops beg for a rich, sticky glaze slathered on top. That’s where apricot preserves come in. Add a little butter and mustard along with a splash of sherry and give it about 5 minutes to cook down and thicken up. Done—and very tasty.

Note: I like to marinate chops in a sweet and salty mixture to penetrate the meat for extra tenderness. You can use salt, but soy sauce adds a little flavor. Water, soy sauce, brown sugar—that’s it. Time will do the rest.

Serves 4

Ingredients

• 1/4 cup water
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 4 bone-in pork loin chops, about 1-inch thick
• 1 tbsp unsalted butter
• 2 tsp finely chopped shallot
• 1/3 cup apricot preserves
• 2 tbsp dry sherry
• 1 tsp Dijon mustard
• sea salt
• freshly ground black pepper
• 1 tsp finely chopped tarragon or rosemary
• olive oil, for rubbing

Preparation

1. Place the water, soy sauce, and brown sugar in a heavy, sealable plastic bag. Stir to dissolve the sugar. Add the pork chops to the bag, seal, and turn several times to coat. Refrigerate 2-4 hours.

Pork Chops in Marinade 

Marinated, Seasoned Chops

1. Light a grill for medium-high heat with space for off-heat grilling.
2. Meanwhile, heat a small saucepan over medium-low heat and melt the butter. Add the shallot and cook, stirring, 1 minute.
3. Add the apricot preserves, sherry, and mustard and season with salt and pepper. Bring to a light simmer, then reduce the heat to low and cook, stirring frequently, until thickened, 5 minutes.
4. Remove from the heat and stir in the chopped herb. If not using right away, cover and let stand at room temperature up to 1 hour. Reheat gently just before using.

Shallot in Butter 

Glaze Beginning to Cook

Cooked Glaze 

Apricot-Sherry Glaze

1. Rub the grill grate with oil. Remove the chops from the marinade and pat dry (discard the marinade).
2. Season lightly with salt and pepper and grill until slightly charred and just cooked through, about 12 minutes total, turning 2 to 3 times. (Move the chops off-heat as needed to prevent flare-ups.) 
3. Brush with most of the glaze during the last 2 to 3 minutes of grilling.

Chops Beginning to Grill 

After Turning 

Glazed Chops

Transfer to a platter and let rest 5 minutes. Brush with the remaining glaze and serve.

Grilled Pork Chops with Apricot-Sherry Glaze

Chicken-Avocado Quesadilla with Cucumber Salsa

Quesadillas are one of my go-to dishes when I want a quick, super-simple dinner on the table that’s still flavorful and inviting with (mostly) fresh ingredients. Here, the salsa is as fresh as it gets—a few veggies, herb, a little lime juice, seasoning, that’s it. Let it stand while you prepare the quesadillas to give the flavors time to meld. It’s light, fresh, and very tasty.

Serves 4

Ingredients

• 1 cup chopped seedless cucumber
• 2/3 cup chopped seeded tomato
• 1/4 cup thinly sliced red onion
• 2 tbsp finely chopped cilantro
• 1 tbsp fresh lime juice
• sea salt
• 1 tbsp olive oil, plus more for brushing
• 2-1/2 cups shredded cooked chicken breast
• 1 tbsp chile-garlic sauce
• 1/2 tsp crumbled dried oregano
• 1/4 cup chicken broth
• freshly ground black pepper
• 1 large firm-ripe avocado, peeled, pitted, and diced
• 4 9-inch flour tortillas
• 1 cup shredded queso quesadilla (or Monterrey jack)
• sour cream (optional)

Shredded Chicken 

Shredded Cheese

Preparation

1. Combine the cucumber, tomato, red onion, cilantro, and lime juice in a small bowl and season with salt. Set aside.
2. Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the chicken, chile-garlic sauce, and oregano and cook, stirring constantly to combine, 2 minutes.

Salsa Ready to Mix 

Cucumber Salsa

1. Add the chicken broth and season with salt and pepper. Bring to a simmer and cook until the liquid is absorbed, 4-5 minutes. Remove from the heat and stir in the avocado, combining well.

Chicken Mixture 

Avocado Added

1. Lay the tortillas on a work surface and spread 1/4 of the chicken mixture on 1/2 of each. Divide the cheese on top of the chicken mixture and fold the other sides of the tortillas over the filling. Press gently to flatten.
2. Heat a grill pan (or large cast-iron skillet) over medium-high heat.
3. Brush the pan with oil and place 2 quesadillas in it side by side. Use a grill press or large, heavy spatula to press the tortillas as they cook, 2-3 minutes on 1 side, until golden brown and grill marks appear.
4. Turn and grill until the other sides are golden brown and the quesadillas are hot throughout, 1-2 minutes longer. Transfer to a cutting board and repeat with the other 2 quesadillas.

Chicken Layer

Cheese Layer

Beginning to Grill 

After Turning

To serve, cut each quesadilla into 2 wedges. Spoon salsa (and sour cream, if using) on top and pass remaining salsa at the table.

Chicken-Avocado Quesadilla with Cucumber Salsa

Orzo with Pancetta and Fried Egg

Enjoy a bowl of creamy, rich, and tasty pasta topped off with a fried egg—just break into that runny yolk and your sauce gets even silkier. A little pancetta adds a salty note, and the simple sauce—milk, chicken broth, and flour—comes together easily to form the creamy base of the dish.  

I like orzo here because it’s small and stirs into the sauce like a risotto. But note: Orzo comes in different sizes, and that determines cooking time. In general, this pasta usually triples in size when cooked, so you don’t need much dry orzo to start with. For this recipe, I used very small No. 74 noodles. See more about that at Chicken Minestrone with Orzo.

No. 74 Orzo

Serves 4

Ingredients

• 1 cup uncooked small orzo
• 1 tbsp olive oil
• 1/4 lb pancetta, coarsely chopped
• 1/2 cup chopped red bell pepper
• 2 spring or bulb onions (white and light green parts only), thinly sliced
• 1 garlic clove, finely chopped
• 1 cup low-fat milk
• 1/2 cup chicken broth
• 2 tbsp all-purpose flour
• sea salt
• freshly ground black pepper
• 1 tbsp unsalted butter, divided
• 4 large eggs
• chopped flat-leaf parsley, for garnish

Sauce Ingredients

Preparation

1. Cook the orzo in a pot of boiling, salted water until tender, 10 minutes, depending on size. Drain.
2. Heat a large skillet over medium heat and add the oil, swirling to coat. Add the pancetta, bell pepper, onion, and garlic. Cook, stirring frequently, until the pancetta begins to brown and the vegetables are crisp tender, 5 minutes.
3. Whisk together the milk, broth, and flour until well incorporated. Stir the milk mixture into the skillet and season with salt and pepper. Bring to a simmer and cook, stirring frequently, until the sauce is thickened, about 4 minutes.
4. Stir in the cooked orzo. Re-season with salt and pepper, if needed, and keep warm over low heat while the eggs cook.
5. Heat a nonstick skillet over medium heat and add 1/2 the butter. When the butter begins to sizzle, crack 2 eggs into the skillet and fry until the whites are set and the yolks are still runny (or until desired degree of doneness). Repeat with the remaining butter and 2 eggs.

Pancetta Mixture Beginning to Cook

Cooked Pancetta Mixture 

Milk Mixture Added 

Orzo Stirred In 

Fried Eggs

To serve, divide the orzo mixture among 4 shallow bowls and top each with a fried egg. Sprinkle the egg with salt and pepper and garnish with chopped parsley. Serve right away.

Orzo with Pancetta and Fried Egg

Two-Bean Salad with Honey-Orange Vinaigrette

Picnics, cookouts, tailgates, or a dinner side—here’s a light but filling, flavorful, and, yes, pretty darn healthful bean salad that’s as portable as it is delicious. Did I mention easy? Make the vinaigrette, pour it over the other ingredients, and let time do the rest.

Tip: There’s a considerable amount of vinaigrette here, fresh orange juice sweetened with honey and evened out with a little white balsamic vinegar and olive oil. Stir the bean salad several times to keep everything coated and encourage guests to spoon some of the juicy dressing into the bowl with their salads.

Serves 6

Ingredients

• 1/2 cup fresh orange (from 2 juicy naval oranges)
• 2 tbsp honey
• 1 tbsp white balsamic vinegar
• 2 tbsp olive oil
• sea salt
• freshly ground black pepper
• 1 15-oz can organic black beans, rinsed and drained
• 1 15-oz can organic dark red kidney beans, rinsed and drained
• 1/2 cup chopped, peeled carrot
• 1/2 cup chopped green bell pepper
• 1/3 cup thinly sliced red onion
• 2 tbsp coarsely chopped dill weed
• 2 tbsp chopped chives

Drained and Rinsed Beans

Other Salad Ingredients

Preparation

1. Combine the orange juice, honey, and vinegar in a small bowl, stirring until the honey dissolves. Gradually whisk in the oil and season with salt and pepper.
2. Place the black beans, red kidney beans, and remaining ingredients in a large bowl.
3. Pour the vinaigrette over the salad and stir well to combine. Cover and refrigerate 2-3 hours. Let stand at room temperature 1 hour before serving. (Stir the salad several times throughout.)

Honey-Orange Vinaigrette 

Ready for Dressing 

After 2 Hours

Just before serving, re-stir and check for seasoning.

Two-Bean Salad with Honey-Orange Vinaigrette

Pretzel-Crusted Chicken Tenders with Coconut-Peanut Dipping Sauce

Here’s a kid-friendly, grownup-friendly, flavor-packed chicken dish that turns a casual weeknight dinner into something a little special—even though it’s a cinch to make.

The combination of peanut butter and coconut milk makes the taste buds happy. Soy sauce, lime juice, and brown sugar bring the salty, sour, sweetness to the dip. Just add crispy-outside, juicy-inside chicken tenders, and dinner is on the table in less than half an hour.

Tip: To make the finely crushed pretzels, break thin pretzel sticks (about 2-3/4 ounces to equal a cup crushed) into small pieces before adding to the food processor. Then grind until slightly powdery with a few small bits remaining:

Also check out Crispy Coconut Chicken Tenders with Chile-Yogurt Dip and Crispy Chicken Fingers with Creamy Garlic Dip. 

Serves 4

Ingredients

• 1/2 cup coconut milk
• 1/3 cup creamy, natural peanut butter, room temperature
• 2 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1 tbsp brown sugar
• 1/2 cup cornmeal
• 2 large eggs
• 2 tbsp milk
• 1 tsp Dijon mustard,
• 1 cup finely crushed pretzels (unsalted or reduced salt)
• 8 large chicken breast tenders, about 1-1/2 lbs total
• 2 tbsp peanut oil
• sea salt
• freshly ground black pepper

Crust Ingredients

Preparation

1. Preheat the oven to 375° F. Line a large, shallow baking pan with parchment paper.
2. Combine the coconut milk and next 4 ingredients (through brown sugar) in a bowl, stirring well to combine. Set aside.

Coconut-Peanut Dipping Sauce

1. Spread the cornmeal on a large plate or in a baking dish. Whisk the egg, milk, and mustard together in a shallow bowl. Spread the pretzels on another large plate or in another baking dish.
2. Press both sides of each chicken tender in the cornmeal. Dip each in the egg mixture, letting excess drip off. Roll each tender in the pretzels, coating all sides.

Chicken Tenders 

Rolled in Cornmeal 

Dipped in Egg

Rolled in Pretzels 

Ready to Cook

1. Heat a large, ovenproof skillet over medium heat and add the oil, swirling to coat. Season the chicken with salt and pepper and add to the pan. Cook until golden brown on the bottom, 4-5 minutes.
2. Turn the tenders over and transfer the skillet to the oven. Bake until the pretzel coating is golden and crispy and the chicken is just cooked through, 10-12 minutes, depending on thickness.

Tenders Beginning to Cook 

After Turning

Baked Tenders

Transfer the tenders to a serving platter and divide the dipping sauce into individual bowls to serve alongside.

Pretzel-Crusted Chicken with Coconut-Peanut Dipping Sauce