If you're looking for a delicious summer barbecue recipe to make for the entire family, celebrity chef Alex Guarnaschelli might have just what you need.
The Food Network host and judge dropped by "GMA3" to share her mother's chicken with barbecue sauce and simple corn on the cob recipes.
An important tip: Alex suggests that this barbecue sauce only be used on chicken and pork, and sometimes on vegetable steaks or shrimp.
This meal, including the corn, serves four to six people.
My Mother's Chicken with Barbecue Sauce
Ingredients:
3 cups ketchup
2 cups apple cider vinegar
1/2 cup Worcestershire sauce
1/2 cup low sodium soy sauce
1 cup light brown sugar
1 cup dark brown sugar
2 tablespoons dry mustard
2 tablespoons Dijon mustard
1/2 cup chili powder
1 large "knob" of fresh ginger, cut into 1/4-inch rounds
6 large cloves of garlic, sliced thin or "pressed" into the sauce
1 large lemon, cut into 1/2-inch thick slices
4 pounds chicken parts, mixture of light and dark meat, all relatively the same size
Kosher salt
Directions:
1. Make the sauce: In a large pot, combine the ketchup, apple cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices. Simmer on the stove for 20-25 minutes until the vinegar mellows slightly. Cool.
2. Preheat the oven to 350 F.
3. Prepare the chicken: Position two oven racks in the lower third and middle of the oven. Line two baking sheets with parchment paper. Season the chicken parts with salt. Pour about 1 1/2 cups of the barbecue sauce into a medium bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces, one by one, in the sauce and place them on the baking sheets. Reserve any remaining sauce in the bowl.
4. Cook and serve the chicken: Place the tray in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and turn the pieces on their second side. Use a pastry brush to coat the second side of the chicken with the remaining barbecue sauce from the bowl. Do not reuse the bowl or brush here as they have touched uncooked chicken. Return the tray to the oven and cook 15-20 more minutes. Poke the dark meat with the tip of a small knife to check if meat is done -- the chicken juices should run "clear" and not pink -- or cook to internal temperature of 165 F. Serve with the remaining reserved sauce, warmed up, on the side.
MORE: Chef Alex Guarnaschelli's chicken cutlet sandwich and macaroni salad recipes
Simple Corn on the Cob
Ingredients:
1 cup sugar
2 tablespoons kosher salt
6 medium ears of corn, shucked, inner "silk" completely removed
1 stick unsalted butter
Directions:
1. In a medium pot, bring two quarts of water with the sugar and salt to a simmer over medium heat.
2. Bring the corn liquid to a boil. Drop the corn into the boiling water, cover and cook for about 8-10 minutes to tenderize and remove starchiness. Use a slotted spoon to remove them from the water. Drain off excess moisture on a kitchen towel. Serve on a platter with the butter on the side.
