It’s almost Labor Day weekend, my friends and it’s time to kick back and relax with friends and family. I sort of look at Labor Day as the last summer grill hoorah, and this post is a one stop shop for everything you’ll need for a fantastic meal. Almost everything is made on the grill, with the exception of a couple items for the potato salad and peaches, so all the heat will stay outside.
I love potato salad. Like, LOVE it. But my favorite is one that is more vinegar/mustard based rather than mayo/sour cream based. It’s lighter and I like that if you’re serving it to a crowd, you don’t have to be as nervous about keeping it cold. This is sort of my nod to German potato salad, which is a staple at many holiday dinners at my aunt and uncle’s house. I literally could eat the entire bowl when no one’s looking.
Okay, enough chit chat, this is a long recipe post, so I’m going to leave you to it. Everyone have a wonderful weekend and stay safe wherever you go!
Blackberry BBQ Chicken, Grilled Potato Salad & Easy Grilled Peaches
SERVES 4 PrintDownloadIngredients
- Blackberry BBQ Chicken:
- 4 bone-in, skin on chicken breasts
- 1 cup blackberry jam
- 1/2 cup ketchup
- 1/8 cup brown sugar
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon mustard powder
- 2 Tablespoons apple cider vinegar
- 1 teaspoon salt
- *******
- Grilled Potato Salad:
- 1 1/2 lbs fingerling potatoes or tiny new potatoes
- 1/2 cup olive oil, divided
- 3 Tablespoons of white wine vinegar
- 2 Tablespoons of whole grain mustard
- 1 Tablespoon of Dijon mustard
- 1 bunch of scallions, chopped
- 2 Tablespoons of capers
- salt and pepper
- *******
- Grilled Peaches with Ginger Cream:
- 4 peaches, halved and pitted
- 1 Tablespoon of vegetable oil or coconut oil
- 2 Tablespoons of brown sugar
- 1/2 cup heavy whipping cream, very cold
- 2 teaspoons powdered sugar
- 1 teaspoon of fresh grated ginger
- Mint for garnish, optional
Instructions
- Blackberry BBQ Chicken:
- In a medium size bow, combine the blackberry jam, ketchup, brown sugar, cayenne pepper, mustard powder, vinegar and salt. Stir well.
- Rinse the chicken breasts under water and pat dry with a paper towel. Sprinkle with a little bit of salt and pepper.
- Bring your grill up to medium heat and place the chicken, bone side down, on the side of the grill that has the lowest heat. Cover and cook for about 10 minutes on each side.
- Baste with the barbecue sauce and move the chicken over to the higher-heat side of the grill. Cook for about 5-7 minutes on each side until the skin is crisp. Serve with extra BBQ sauce if you'd like.
- *******
- Grilled Potato Salad:
- In a large saucepan, cover the potatoes with water and add a teaspoon of salt. Bring the potatoes to a boil and cook for about 8 minutes.
- Allow the potatoes to cool and then slice them in half.
- Toss the potatoes with half the olive oil and place on a grill, set to medium heat. Grill for about 5 minutes on each side. Transfer to a bowl.
- In another small bowl, mix together the white wine vinegar, whole grain mustard, Dijon mustard, chopped scallions, capers and about 1/4 teaspoon of salt and pepper. Whisk until combined and then whisk in the remaining olive oil.
- Drizzle the dressing mixture over the potatoes and toss together. Serve warm or at room temperature.
- *******
- Grilled Peaches with Ginger Cream:
- Brush the peaches with a little bit of oil. Place them pit side down on a grill set to medium heat. Grill for about 5 minutes. Flip the peaches, grilling for another 5 minutes and sprinkling the already grilled side with brown sugar, allowing it to melt. Remove from the grill.
- In a medium-size metal or glass bowl, combine the very cold whipping cream, powdered sugar and grated ginger. Beat with an electric mixer on medium speed until whipped cream is formed. Place a dollop of cream on each of the peaches and garnish with a sprig of mint.
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