*I received a copy of Sunset Magazine’s BBQ Cookbook – The Great Outdoors Cookbook to facilitate my review. All thoughts are 100% honest and my own.
BBQ Whiskey Grilled Chicken and Chili Lime Corn on the Cob
There is something about food – not only is it delicious and comforting, but it seems to bring families and friends together. I love finding new and delicious recipes. I’m beyond excited to be attending the Sunset SAVOR the Central Coast Food & Wine Festival in CA next month! They even have a cookbook out. Sunset The Great Outdoors Cookbook: Adventures in Cooking Under the Open Sky is a fantastic edition to any chef’s library.
The book itself is beautiful to look at and the pictures are just as fabulous. It may seem silly but I love good pictures in a cookbook. I am much more likely to cook with a book that has delicious pictures. In fact I made the most fantastic dinner today and the best corn on the cob I’ve ever had!
The Chili Lime Corn on the Cob can be found on page 75 and the Grilled Chicken with Whiskey BBQ and slaw can be found on page 50. This would be an amazing meal for the grill, but it was raining all day so I had to improvise.
I started with the Whiskey BBQ sauce. I mixed together ketchup, tobasco, molasses, Dijon mustard, whiskey, worcestershire sauce, cider vinegar, and garlic. I heated it up and let it simmer for 45 minutes.
It thickened up and smelled so good. When that was done I applied it to my chicken. I used chicken breast cutlets and just baked them.
For the corn on the cob I started by preheating the oven to 35o degrees. I made a butter and lime mixture with butter, lime zest, chili powder, salt, pepper, and granulated garlic.
Then I coated the corn cobs with the butter mixture and cooked it for 30 minutes. I turned it a few times while baking.
While everything was baking I worked on the slaw. I’ll admit, I’ve never been much of a fan of coleslaw and this is nothing like coleslaw! It has cabbage, red peppers, red onions, and cilantro. I tossed it with a homemade dressing.
Serve it up and enjoy!! Yum!
There are so many other great recipes and they even give instructions for cooking on camping trips. This is the perfect cookbook for all outdoor (and indoor) occasions.
- 1 and 1/4 cup ketchup
- 1 tsp tabasco
- 2 tbsp molasses
- 2 tbsp dijon
- 2 tbsp whiskey
- 2 tbsp worcestershire sauce
- 1 tbsp cider vinegar
- 1 large garlic clove, minced
- Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce splatters). Add a little water if sauce gets too thick to pour.
- Coat chicken and cook.
- 1 lb cabbage, cut into shreds
- 1/4 red onion, cut into long slivers
- 1/2 red bell pepper, cut into thin strips
- 2 tbsp chopped cilantro
- 1/4 cup extra virgin olive oil
- 2 tbsp sugar
- 2 tbsp champagne vinegar
- 1 tbsp lime juice
- 1/2 tsp red chile flakes
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- Make Slaw: Toss vegetables in a large bowl to blend. Put remaining ingredients in a small container then pour over vegetables and toss.
- 1/4 cup butter, softened
- 1 tbsp lime zest
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp granulated garlic
- 6 ears corn in husks
- Combine butter, lime zest, chili powder, 1/2 tsp salt, the pepper, and garlic. You can chill until ready to use then bring to room temperature.
- Pull back husk from each ear of corn without detaching from the bottom of the cob. Remove as much silk as possible. Spread evenly with butter mixture. Fold husks back over ears and tie in place with kitchen string or strips torn from outer husks.
- Grill (I cooked for 30 min at 350 degrees).
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