Labor Day Weekend is coming up and there is no better way to savor the fleeting summer sunshine than with a delicious cookout. Whether you are hosting your own BBQ or bringing your signature dish to a friend’s house, it is important that you follow food safety guidelines. This is part 4 of a week-long series that will look at common food poisoning culprits, easy ways to avoid them, and tasty recipes that you can safely and confidently serve to your friends and family.

 

Earlier this week, we looked at common food poisoning culprits and easy ways to avoid them.  Now that we are armed with the proper techniques, it is time to put them to good use.  For the rest of the week, we will be looking at some tasty recipes that you can safely and confidently serve to your friends and family this Labor Day weekend.

This recipe for Tangy BBQ Chicken is from Food Network.  It makes about 4 servings

Sauce:
IngredientsFood Safety Blog Post 4

  • 1 cup of ketchup
  • ½ cup of cider vinegar
  • 3 tablespoons of molasses
  • 3 tablespoons of brown sugar
  • 1 tablespoon of dried mustard
  • 1 tablespoon of soy sauce
  • 2 teaspoons of Worcestershire sauce
  • 1 cup of water
  • Kosher Salt
  • Black pepper

 

Directions

  1. Clean your hands and all surfaces and utensils before beginning. 
  2. Simmer all ingredients for about 30 minutes, until thickened.
  3. Add salt and pepper, as desired.
  4. Separate extra sauce for dipping that doesn’t come in contact with raw or undercooked chicken.

 

Chicken
Directions

  1. Clean your hands and all surfaces and utensils before beginning. 
  2. Preheat grill to medium-high on one side.
  3. Season 4 chicken breasts with salt and pepper.
  4. Grill over direct heat for about 5 minutes and until both sides are golden and crisp.
  5. Transfer chicken to a bowl and toss with 1 cup of sauce.
  6. Place chicken on the cooler side of the grill.  Cover and cook until the chicken reaches an internal temperature of 165˚F – about 30 minutes.
  7. Keep at 140˚F while serving and chill within 1-2 hours.
  8. Clean anything that came in contact with raw chicken or drippings, including your hands.

 

Check back tomorrow for another safe and savory recipe.

For more information on foodborne illness, contact the Boston Public Health Commission at (617) 534-5611 or visit our website.

 

Rachel Bocchino is the IDB Social Media Outreach Intern for STI Education.  She attends the College of the Holy Cross, is a Classics Major/Chemistry Minor and in the Pre-Health Program.  She will graduate in 2014.

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