The Glancy Family Cookbook

Jenny & David's BBQ Chicken Salad

The Glancy Cookbook, chapter 8

Category: Salads

Ingredients

6 tbsp Bottled Heinz chili sauce
4 tbsp hoisin sauce
1 1/2 tbsp orange juice concentrate
1 tbsp honey
1 1/2 tbsp brown sugar
1 1/2 tsp ground ginger
1 tbsp soy sauce
3 whole boneless, skinless chicken breasts (about 3 pounds)
2 cloves garlic, minced
1/4 cup vegetable oil
salt and pepper, to taste
1 or 2 large red peppers
6-10 scallions

Steps

Preheat oven to 400 degrees.
To make barbecue sauce, combine chili sauce, hoisin sauce, orange juice concentrate, honey, brown sugar, ginger, and soy sauce; set aside.
Cut the breasts in half, removing the cartilage.
Combine the garlic, vegetable oil, salt, and pepper and marinate for 10 minutes.
Bake the chicken on a rack on a baking sheet for 20 minutes.
Brush with the barbecue sauce. Cook for another 15 minutes. Baste again during the last 5 minutes.
Remove and cool. Cut the chicken into 1 1/2-inch chunks.
Garnish with red peppers and scallions.
Ocean Isle Variation:

On an outdoor grill, grill 1 or 2 red peppers. Skin and chop. Grill 6-10 scallions; chop. Grill 3 lbs chicken breast. In course of grilling, baste liberally with barbecue sauce (the one above, your own favorite, or commercial). Cool, chop chicken breast. Add chopped peppers and scallions -- barbecue sauce should coat vegetables as well as chicken.