While some recipes call for brining the chicken, The New York Times’ recipe did not. For the recipe you’ll need ketchup, soy sauce, light or dark brown sugar, rice vinegar or apple cider vinegar, freshly grated ginger, freshly grated garlic, chicken and a neutral oil for brushing on the grill grate to prevent sticking. My preference for chicken is Bell&Evans. It’s a higher quality chicken than some brands and I find that it cooks up moist and juicy. The first six ingredients are used to make a marinade and a “mop sauce” for the chicken while it cooks. I started my chicken by baking it in a 350° oven for approximately 20 minutes, then switched to my gas grill. I kept an eye on the chicken so it didn’t burn and used a meat thermometer to make sure I cooked the meat until it reached an internal temperature of 165°. Yum, yum what a mouthwatering meal! The chicken was perfectly cooked and the sauce delightful. Not too sweet, the rice vinegar I used and the ginger offset the sweetness perfectly. The barbecue sauce was as they say, “finger lickin’ good!” It’s a recipe that uses pantry staples and is easy to prepare. If you’re looking to change up your upcoming Fourth of July menu, Huli Huli Chicken is the way to go. As a side dish for the chicken, I served Honey Glazed Carrots, another recipe from The New York Times. The original recipe is from Freda DeKnight and adapted by Kayla Stewart. Besides carrots and honey, you’ll also need orange juice, butter, salt and finely chopped parsley. It’s a very easy recipe to prepare, but what made this dish even more tasty were the organic carrots that I purchased from Rolling Hills Farms. I discovered them last Sunday at the Asbury Fresh Sunday Farmers & Makers Market located at Kennedy Park in downtown Asbury Park, NJ. The carrots were very flavorful and had a subtle sweetness. Rolling Hills Farms also offers a Market CSA. They use a credit-based system and instead of RHF selecting the produce, you select your produce. I’m interested in the $250 subscription which results in a $275 credit, a 10% discount. I’m choosing to sign up at the market on Sunday to avoid the web host’s fee for Rolling Hills Farm online ordering. Huli Huli Chicken Recipe from Alana Kysar Adapted by Margaux Laskey, The New York Times/NYT Cooking App In 1954 in Honolulu, Hawaii, Ernest Morgado formed poultry company with chicken farmer, Mike Asagi. During a meeting with local Hawaiian farmers, Ernest and Mike feed the farms with barbecued chicken. Mr. Morgado used a teriyaki type marinade that was based on his grandmother’s recipe. As the chicken was frequently turned during cooking, people began calling it huli, which in Hawaiian means “turn.” Yield: 4 to 6 servings Time: 45 minutes, plus 8 hours marinating INGREDIENTS ½ cup ketchup ½ cup soy sauce ½ cup packed light or dark brown sugar ¼ cup rice vinegar or apple cider vinegar 1 (1-inch) piece fresh ginger, peeled and finely grated 2 to 3 garlic cloves, peeled and finely grated 3 ½ to 4 pounds bone-in, skin-on chicken pieces Grapeseed or canola oil, for brushing the grill grate PREPARATION
Honey-Glazed Carrots Recipe from Freda DeKnight Adapted by Kayla Stewart “The Ebony Test Kitchen, Where Black Cuisine was Celebrated, Is Born,” The New York Times, February 18, 2022 Yield: 2 to 4 servings Time: 40 minutes INGREDIENTS 6 to 8 carrots, peeled 2 tablespoons orange juice 2 tablespoons honey 1 tablespoon butter Salt 1 tablespoon finely chopped parsley PREPARATION
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