Recipe: Glazed supreme of Chicken, Cheddar Grits and Succotash - KMOV.com

Recipe: Glazed supreme of Chicken, Cheddar Grits and Succotash

Glazed Supreme of Chicken with Home-Made BBQ Sauce, Cheddar Grits and Succotash

2 each - Semi-boneless Airline Chicken Breasts

TT - Kosher Salt and Freshly Ground Black Pepper

As needed - Vegetable Oil

1 each - Onion, small diced

4 oz - Cider Vinegar

1 bottle - Newcastle Dark Ale

24 oz - Ketchup

C - Dark Brown Sugar

1 tsp each - Onion Powder, Garlic Powder, Cumin and Dry Thyme

TT - Kosher Salt and Black Pepper

As needed - Quick Grits

As directed - Water or Chicken Stock

C - Sharp Cheddar, shredded

TT - Kosher Salt

C - Succotash (Lima beans, Corn Kernels, Red Pepper)

1 T - Whole Butter

TT - Kosher Salt and Freshly Ground Black Pepper

Method:

BBQ Sauce: Sweat diced onions until soft and no color; add vinegar, ale, ketchup, brown sugar and spices. Cook for 40 minutes, or until thick; season with kosher salt and black pepper. Reserve.

Glazed Supreme of Chicken: Season the Chicken breasts with Kosher Salt and Freshly Ground Pepper. Lightly, oil the breasts with vegetable oil to assist with not sticking to the grill. Place presentation side down, or skin side down onto the grill. Turn over breasts, and continue to cook until the internal temperature has reached 155 degrees. Apply the first layer of BBQ sauce, and turn breasts back over; apply another layer of BBQ sauce. Continue this process until the chicken breasts have reached an internal temperature of 165 degrees.

Cheddar Grits: Follow manufacturer's instruction for the quick grits; add 2 T Heavy Cream and C shredded sharp cheddar. Season to taste. Keep warm.

Succotash: In a hot saut pan, melt whole butter until it foams. Add the succotash, and cook until hot. Season to taste.

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