Tasting Notes

Succulent, juicy, BBQ chicken is hard to beat. The tangy, a bit spicy, a bit sweet, sauce is perfect. And that BBQ char on the chicken pairs perfectly with the crunchy garlic bread. Small cut up cherry tomatoes are sweet, with a little bit of salt and pepper.

What You Need

3 tablespoons olive oil.

2 tablespoons Japanese rice vinegar – it’s a bit sweet and makes for great salad dressings, not harsh or acidic.

Frozen French fries enough for two.

1 1/2 pounds of chicken drumsticks.

10 cherry tomatoes.

1/4 head of iceberg lettuce.

1 baguette.
1/2 garlic clove.

1 cup of tomato ketchup.
2 tablespoons of brown sugar.
2 tablespoons of salt.
1 tablespoon of pepper.
2 tablespoons of hot sauce.

Equipment

1 oven proof dish to hold your fries.

1 pastry brush.

2 small bowls.

1 oven proof Pyrex dish large enough to hold all the chicken drumsticks.

Method

The fries will take about 30 minutes so add them to the oven when needed.

Cut your baguette in half, set aside.

Take your ketchup, sugar, salt, pepper and hot sauce and put into a small bowl. Mix well.
Taste and adjust your BBQ sauce to taste. You might want to add a bit of extra of any of the ingredients, depending on your taste. Set aside.

Place your chicken into the Pyrex dish.

Pre-heat your oven to 400 Fahrenheit. Add your chicken. Cook for 20 minutes. At the 10 minute mark using a pastry brush, coat all of the chicken with your BBQ. Put chicken back in the oven and cook for another 15 to 20 minutes. The chicken will be done once it has some char on it. At the 5 minutes left remaining add the baguette. If needed to get char and grill marks for the chicken and the baguette turn the oven up to broil and leave the bread and the chicken in the oven till it’s to your liking.

Cut your tomatoes in half, shred the lettuce into bit sized-pieces, add to the bowl. Then drizzle 3 tablespoons oil over the mixture, followed by the rice vinegar and then add salt and pepper. Mix well, adjust ingredients to your liking.

You are now ready to plate.