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Bbq Dinner - Quarter Chicken White Dinner Recipe

Name: Yats BBQ Dinner - Quarter Chicken White Dinner Recipe
Cook time: 55 min
Total time: 55 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece bone-in chicken quarters (breast + wing portion); 1 tbs olive oil; 0.75 tsp Kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 3 tbs barbecue sauce (choice of sauce); 0.5 cups elbow macaroni; 1 tbs unsalted butter; 1 tsp all-purpose flour; 0.5 cups milk (whole preferred); 0.5 cups sharp cheddar cheese, shredded; 0.25 tsp salt; 0.125 tsp black pepper; 1 cups collard greens, stemmed and sliced; 0.5 piece smoked ham hock (or 2 tbs bacon pieces); 0.25 cups yellow onion, small, diced; 0.5 cups chicken stock; 1 tsp apple cider vinegar; 0.5 tbs olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cups cornmeal; 0.25 cups all-purpose flour; 1 tsp granulated sugar; 0.5 tsp baking powder; 0.125 tsp salt; 0.25 cups milk; 0.5 piece egg, beaten; 1 tsp vegetable oil (or melted butter)

Inspired by Yats

Time55m

Serves1

The breast & wing, your choice of sauce, choice of two sides, & a cornbread muffin.

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Ingredients

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Chicken & Sauce

1 piece bone-in chicken quarters (breast + wing portion)

1 tbs olive oil

3/4 tsp Kosher salt

1/2 tsp Black pepper, freshly ground

1/2 tsp Watkins garlic powder

1/2 tsp Smoked paprika

3 tbs barbecue sauce (choice of sauce)

Side 1 — Classic Macaroni & Cheese

1/2 cups Elbow macaroni

1 tbs Unsalted butter

1 tsp 00 bread flour

1/2 cups milk (whole preferred)

1/2 cups sharp cheddar cheese, shredded

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Side 2 — Collard Greens (Southern style)

1 cups collard greens, stemmed and sliced

1/2 piece smoked ham hock (or 2 tbs bacon pieces)

1/4 cups yellow onion, small, diced

1/2 cups chicken stock

1 tsp Apple cider vinegar

1/2 tbs olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Cornbread Muffin

1/2 cups Cornmeal

1/4 cups 00 bread flour

1 tsp granulated sugar

1/2 tsp Baking powder

1/8 tsp Celtic sea salt

1/4 cups Milk

1/2 piece egg, beaten

1 tsp vegetable oil (or melted butter)

Method

Chicken & Sauce

Prep and season

Pat the chicken quarter dry with paper towels. Rub with 1 tbs olive oil. In a small bowl combine 0.75 tsp kosher salt, 0.5 tsp black pepper, 0.5 tsp garlic powder and 0.5 tsp smoked paprika and rub evenly over the skin and under any loose skin where possible.

Roast or grill

Preheat oven to 400°F (205°C) or heat a grill to medium (about 375–400°F). Place chicken skin-side up on a rimmed baking sheet or directly on the grill. Roast or grill until internal temperature reaches 165°F (74°C) in the thickest part of the breast, about 35–45 minutes depending on size. If grilling, close lid and maintain medium heat; turn once after 20 minutes if necessary for even cooking.

Sauce finish

During the last 5 minutes of cooking, brush 2–3 tbs barbecue sauce evenly over the skin. Return to the oven or grill for 3–5 minutes to set the sauce and allow it to caramelize slightly. Remove and let rest 5 minutes before serving. Serve the remaining 1 tbs sauce on the side for dipping.

Side 1 — Classic Macaroni & Cheese

Bring a small pot of salted water to a boil. Add 1/2 cup elbow macaroni and cook until just tender (check package; about 7–8 minutes for small portion). Drain and set aside.

In the same pot over medium heat melt 1 tbs butter. Sprinkle in 1 tsp flour and stir for 30 seconds to make a light roux. Gradually whisk in 1/2 cup milk until smooth and slightly thickened, about 2–3 minutes.

Reduce heat to low and stir in 1/2 cup shredded cheddar until melted and smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Add drained pasta to the cheese sauce, stir to combine and keep warm until plating.

Side 2 — Collard Greens (Southern style)

In a small sauté pan, heat 1/2 tbs olive oil over medium. Add 1/4 cup diced onion and sauté until translucent, about 3 minutes.

Add the 1/2 piece smoked ham hock (or bacon pieces) and cook 1–2 minutes to render some fat and flavor. Add 1 cup sliced collard greens and stir to wilt for 1–2 minutes.

Pour in 1/2 cup chicken stock and 1 tsp apple cider vinegar. Season with 1/4 tsp salt and 1/8 tsp black pepper. Reduce heat to low, cover and simmer gently until greens are tender, about 12–15 minutes. Remove ham hock, shred any meat and return to the greens before serving.

Cornbread Muffin

Preheat oven to 400°F (205°C). Lightly grease one standard muffin cup or use a small ramekin.

In a small bowl whisk together 1/2 cup cornmeal, 1/4 cup all-purpose flour, 1 tsp sugar, 1/2 tsp baking powder and 1/8 tsp salt.

In another bowl whisk 1/4 cup milk, 1/2 beaten egg and 1 tsp vegetable oil. Pour the wet into the dry ingredients and stir until just combined (do not overmix).

Spoon batter into the prepared muffin cup and bake 12–15 minutes or until a toothpick inserted into center comes out clean and top is golden. Cool 5 minutes, then remove and serve warm.