Grilled Chicken with Balsamic Barbecue Sauce

Are you looking for a wowing and simple grilling recipe for the upcoming 4th of July celebrations? Well, I'm quite certain you've found just what you are looking for. This grilled chicken smothered in a homemade Balsamic Barbecue Sauce simply said, is incredible! It is definitely up there with my favorite grilled chicken recipes. You get a tender chicken breast grilled to perfection that's basted with a flavorful, tangy, not overly sweet sauce that will have you coming back for more. I'd say this recipe is one you most definitely are going to want to try. Don't be scared by the long list of ingredients in the sauce, most of them are pantry staples that you likely already have on hand. I hope you enjoy and have a great 4th of July! 


Grilled Chicken with Balsamic BBQ Sauce
Yields about 6 servings


Ingredients:
6 medium boneless, skinless chicken breasts halves (thighs would work great too)
Salt and pepper, to taste
Olive Oil for brushing grill
1 Recipe Balsamic Barbecue Sauce, recipe follows


Directions:
Preheat grill to medium high heat. Place chicken in a ziploc bag and somewhat gently pound chicken with the flat side of a meat mallet to an even thickness (you just don't want to destroy the chicken, that's why I say somewhat gently).  Season each side of chicken breast with salt and pepper. Brush grill lightly with olive oil. Place chicken on grill and cook (with lid closed) 5 - 8 minutes per side, until internal temperature reaches 160 degrees. Baste chicken generously with Balsamic Barbecue Sauce during the last few minutes of grilling (if you want sauce for dipping reserve some of the sauce in a separate container so you aren't contaminating sauce while basting chicken, or alternately you could heat remaining barbecue sauce over stove top to kill bacteria). Serve warm.


Balsamic Barbecue Sauce
Yields about 1 1/2 cups


Ingredients:
1/2 cup granulated sugar
2 1/2 tsp cornstarch
1/2 cup balsamic vinegar
1/4 cup water
1/4 cup apple juice
1/4 cup tomato paste
1 1/2 Tbsp molasses
1 Tbsp low sodium soy sauce
1 Tbsp Worcestershire
1 tsp liquid smoke, hickory flavor
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper


Directions:
In a medium saucepan, whisk together sugar and cornstarch. Stir in remaining ingredients then heat mixture just to a boil over medium high heat, stirring frequently. Once mixture reaches a boil, reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce has thickened and slightly reduced. Remove from heat, allow to cool and store in a non-reactive, airtight container in the refrigerator up to one week.


Recipe Source: Cooking Classy

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Paula Deen's Pulled Pork Sandwich

No long post here today, all I need to say is this is the BEST pulled pork you will ever eat =)!  Perfectly seasoned and unbelievable tender.  You'll never need another pulled pork recipe. Thank you Paula Deen!  I would suggest serving this with Blue Cheese Coleslaw.  Best upgrade coleslaw has ever been given!

Paula Deen's Pulled Pork Sandwich

• Yields 8 - 10 Servings
• 
  
• Ingredients:
• 1 1/2 Tbsp salt*
• 1 1/2 Tbsp freshly ground black pepper* (yeah your arms going to get tired =)
• 2 Tbsp brown sugar
• 2 Tbsp paprika
• 1/2 Tbsp cayenne pepper
• 4 pound shoulder pork roast (aka Boston Butt roast)
• 2 cups apple juice
• 1 cup apple cider vinegar
• 2 Tbsp Worcestershire
• 1/2 Tbsp liquid smoke
• 1/2 Tbsp garlic powder
• 8 hamburger buns or large rolls
• 1 1/4 cups Bullseye (brand) original bbq sauce**
• Coleslaw, for serving (optional)

Directions:

In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, and cayenne pepper.  Place roast in a 13 x 9 pan and rub entire roast with dry rub mixture, pressing mixture into the roast.  Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours.  

In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder.  Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do  this so all the dry rub isn't washed off the top).  Cover slow cooker with lid and cook on low heat 8 - 10 hours.  Remove roast from slow cooker and shred.  Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes.  Ladle out majority of the broth (I leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir.  Serve warm, over rolls with optional coleslaw.

*Original recipe calls for 2 Tbsp of each salt and pepper but I thought 1 1/2 Tbsp was plenty.  It also doesn't call for freshly ground black pepper but I think it makes a big difference.

**Original recipe lists Barbeque sauce.  I like to add 1 1/4 cups and I only use Bullseye brand. I have tried many other kinds and several homemade recipes and Bullseye is just it for me.  It's perfect with this recipe.

Recipe adapted from Paula Deen's Pulled Pork Sandwiches on Food Network.

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