Grilled Butterflied Bbq Chicken With Macaroni Salad Food

BBQ CHICKEN MACARONI SALAD

Steps:

• Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.

MACARONI SALAD WITH BARBECUE CHICKEN

Steps:

• Bring a medium pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain and rinse under cold water; shake off the excess.
• Whisk the mayonnaise, sour cream, barbecue sauce, relish, mustard and sugar in a large bowl. Add the macaroni, chicken, red bell pepper, celery, red onion and parsley. Season with salt and pepper and toss to coat. Chill before serving.

GRILLED BUTTERFLIED CHICKEN

Steps:

• Prepare a grill for high heat. Wrap 2 bricks with foil.
• Remove the backbone of the chicken with kitchen shears. Place the chicken skin-side up and flatten the breastbone by pressing down hard with your hands or a cast-iron pan. Brush the chicken all over with oil, and sprinkle with salt and pepper.
• Place the chicken on the grill skin-side down. Place the prepared bricks on top to keep the chicken flat. Cook, covered, for 30 minutes. Flip the chicken and cook, covered, until an instant-read thermometer registers 165 degrees in the thickest part of the thigh, 15 to 30 minutes more.

NIF'S BUTTERFLIED GRILLED WHOLE CHICKEN

Steps:

• Heat both sides of barbeque to high heat. While it is heating up, prepare chicken:.
• Place whole chicken on a baking sheet, breast side down. With kitchen shears, cut down each side of back bone and discard. Rinse chicken with cool water and place back on baking sheet, again breast side down.
• Sprinkle your desired amount of rub on the inside of the chicken and massage into the meat. Flip over, press the chicken down if it's not laying flat, and repeat the rub. Make sure you have coated the whole chicken.
• On BBQ, turn one side of grill off. Place chicken on the turned off side, breast side down. By doing that, you will get beautiful grill marks without the flare-ups and it will cook in indirect heat. BBQ for 15 minutes.
• Flip over in same area on grill and cook for another 25 minutes or until internal temperature reaches 180°F.
• Remove from grill onto a clean baking sheet or plate. Tent with tin foil for at least 10 minutes before cutting up chicken.

GRILLED BBQ CHICKEN PASTA SALAD FOR A CROWD

Steps:

• Marinate the chicken breasts in the 1 cup BBQ sauce (or more) for up to 1 hour.
• Meanwhile, combine all dressing ingredients except for the BBQ sauce.
• Refrigerate until ready to dress the salad.
• This is an excellent all-purpose dressing that can be used for any potato or pasta salad.
• It will keep in the refrigerator for several weeks.
• Grill chicken on a gas grill set to med-high for about 8 minutes a side until juices run clear, basting with more BBQ sauce as they cook.
• You can also use leftover cut up chicken or bake it in the oven.
• Set chicken aside to cool.
• Cook pasta in rapidly boiling salted water for 10 minutes or according to package directions.
• Drain and rinse with cold water.
• While the pasta cooks, cut up the vegetables for the salad and place in a large bowl.
• When the chicken is cool enough to handle, cut it into strips or cubes and place in the large bowl with the veggies.
• Add the cooked pasta to the bowl and mix well.
• Add enough dressing and additional BBQ sauce (around 1/2 cup or more to your liking) until the salad is dressed to your preferred consistency.
• Cover and chill for several hours or overnight.
• When time to serve, add more dressing or BBQ sauce as needed if the salad has dried out a little.