FRUGAL FRIDAY: BUDGET-WISE DUTCH OVEN BBQ CHICKEN
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| Dutch Oven BBQ Chicken, simmering over coals as sauce thickens. |
Last Saturday, I had some of my extended family over for a summer Dutch oven cook-out. I’ve been wanting to do it for a long time, but it was hard to arrange with everyone’s conflicting schedules. I finally realized if I waited for a date that everyone could come, summer would be over and the party would never happen.
As it was, we ended up with around 20 people. Next time, I’ll try to catch some of the other folks, including my brother’s family in Maryland.
Since our backyard slopes into the neighboring park, it’s a perfect site for a do-it-yourself waterslide. The kids could cool off and have a lot of fun together. Meanwhile the rest of us could sit on the deck and sample all the good food everyone has brought, and catch up with each other’s lives. Kim took everyone on rides in his dune buggy too.
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| Heather, Aggie, Kim and Vern talk about Porter Rockwell. |
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Ellie and Jayden.
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My sister, Hallie, recently took a photography/hiking trip in Italy’s Dolomite Mountains, and I asked her to bring her laptop so we could see some of the picturesque photos she took. (I wish I could somehow absorb all of the tips she got from the experts on the trip with her!)
She also brought a “taste of Italy,” with prosciutto-wrapped cantaloupe, and tomato slices topped with chopped olives and basil. My sister Christi and her daughter Chelsea did a session at the Bountiful Temple, so stopped at Costco for some wonderful salads and the biggest hot dogs I’ve ever seen! My cousin Heather made a beautiful salad (and brought me some lettuce fresh from her garden as well!) Heather’s son Justin made some yummy no-bake cookies. I know I’m forgetting some of the other good stuff, as I was busy visiting, cooking, watching the kids on the waterslide, etc. This is why I forgot to take more photos as well!
I originally planned to serve hot dogs and burgers. But, I didn’t want to be focused over the grill much of the time, unable to talk and visit much. Hot dogs come already cooked, so it’s not as crucial to just get them warmed through with some grill marks. But, burgers need some attention to make sure they aren’t overcooked and dry, or undercooked and a food poisoning hazard.
So I did Dutch Oven BBQ Chicken, because it’s a super-easy dish that you can prepare before guests arrive. The dying coals will keep it warm for late-comers, too. We still had the hot dogs for kids who might balk at trying something new, which my daughter Amy cooked.
And it’s probably more economical than burgers. I bought the boneless, skinless chicken breast on sale for $1.69 per pound, and the boneless, skinless thighs for $1.59 per pound. (In comparison, the last time I bought ground beef, it was around $3 per pound.)
And since my son, Jess, pronounced it the “best chicken I’ve ever tasted,” I’d call it a success. The leftover chicken can be shredded and served on buns the next day, or used to make BBQ chicken pizza.
Here’s my recipe:
DUTCH OVEN BBQ CHICKEN
1 12-inch Dutch oven
Charcoal briquets
5 to 6 pounds boneless, skinless chicken breast and/or boneless, skinless thighs (if you don’t want to have to do any slicing, use chicken tenders)
2 large onions, chopped
1 red or green bell peppers, chopped
2-3 tablespoons canola oil
2 tablespoons Weber Canadian Chicken seasoning (similar to Montreal Steak seasoning)
2 18-ounce bottles of your favorite barbecue sauce (I used Kraft Original and KC Masterpiece Original)
2 8-ounce cans tomato sauce
Light the briquets about 90 minutes before you will be serving the chicken. (I use a chimney and a piece of newspaper). While the briquets are burning, slice the chicken breasts horizontally so they are about 1-2 inches thick and 3-4 inches long (about the size of chicken tenders). If using thighs, cut each in half. The cutting is easier to do if the chicken is partially frozen.
Chop the onion and peppers.
By this time, the briquets should be ready for cooking. Place the Dutch oven on top of about 16 to 18 hot coals. Heat the oil in the Dutch oven, and add the chicken, onions, peppers and seasoning. Stir the chicken to keep it from sticking. Cover it with the lid, and place about 12 briquets on top of the lid. Allow the chicken to cook about 20 minutes, then take off the lid and stir so all the chicken pieces cook evenly. When chicken is no longer pink, add the barbecue sauce and tomato sauce. Stir well.
Place the lid back on the chicken. Allow chicken to cook another 15 minutes. Then take off the lid and let the mixture bubble and simmer for 15-20 minutes so the sauce can thicken. Makes about 15-18 servings.