A couple of years ago two friends got together and invited a total of 12 couples to participate in a supper club. We were fortunate enough to be included! We have met a bunch of wonderful people and have had some fabulous culinary adventures along the way. As with all clubs, we have a few rules and regulations just to keep everyone on the same page. In a nutshell, the host picks the menu, prepares the main course and provides drinks. People have gotten very creative with their mixology over time. All the other members bring sides as directed by the host. It has actually been a perfect system. Sometimes the host will pick a theme and people bring sides to go along with the theme or the host will ask people to make specific items.
Last night we hosted our monthly supper club. Since it was so close to the 4th, I decided to have my favorite summer supper with BBQ Chicken and all the fixin’s. I grew up in Tennessee and have roots in Tennessee and Northern Alabama. Needless to say, I was raised on southern meals. Summer time was especially delicious to me because there was always fresh corn, tomatoes, cucumbers, green beans, berries and more at our table. My grandparents’ garden was epic and we were spoiled with summer’s bounty. One of my favorite summer suppers is BBQ Chicken with green beans, corn, sliced tomatoes, cucumbers, green onions and hot yeast rolls with butter. I am getting hungry just writing this!
Now, I am sure you think that I have some fabulous secret family recipe that has been passed down from generation for our BBQ. Think again! I owe my BBQ Chicken to my mother in law from Michigan and ultimately Phyliss Diller. For those of you who don’t know Phyliss Diller, she is a very famous comedian and actress of the mid-century who also raised a family. This is her recipe and is my husband’s favorite meal on earth. I don’t make it much because it is a little time consuming, but absolutely perfect for a crowd. My supper club loved it! I urge you to try this chicken. You will not be disappointed.
- 2 broiler fryers, cut up
- ½ cup red wine vinegar
- 4 tablespoons Worcestershire sauce
- ½ cup water
- 1½ cups brown sugar
- 1½ cups ketchup
- 1½ teaspoons black pepper
- 2½ tablespoons dry mustard
- 2 teaspoons paprika
- Place chicken in a pot and cover with water. Bring to a boil and either turn off the heat if using an electric stove, or turn your gas range to the lowest setting. Cover and let set 20 minutes. Drain and place in a large bowl.
- Combine the following marinade ingredients in a blender or food processor and whirl until thoroughly mixed. Reserve 1 cup marinade for serving and pour the rest over the poached and drained chicken.
- Cover and refrigerate overnight.
- Grill chicken over hot coals until slightly browned. Really you only have to heat the chicken through on the grill. The degree of crispyness is a personal choice since the chicken is already cooked. I prefer the chicken heated through over a smokey fire, others prefer blackened chicken.
- Heat the reserved sauce and serve at the table.
Everyone else brought corn pudding, corn salad, mac-n-cheese, baked beans, green beans, potato salad, slaw, deviled eggs, and for dessert banana pudding and cream pie. To wash it all down we served South Sides, which I will write about at another time. It was the perfect summer supper!