Recipes: Cajun Peach BBQ Chicken, Potato Salad and Beans
Recipes by April Thompson, owner of Sweet Chicks Custom Cupcakes and Wild Thymez Personal Chef Services
*Cajun Peach BBQ Chicken*
2 lbs chicken leg quarters
1 can sliced peaches
4 tbsp Cajun Seasoning
2 tbsp Garlic Powder
1 cup barbeque sauce
Wash and dry leg quarters and set aside. … Combine cajun seasoning, garlic powder and peaches in a bowl. Mash peaches with a fork so that they are “smashed” but still have texture. … Rub chicken on both sides with olive oil. Lift the chicken skin, starting with the thigh to form a pocket. DO NOT remove the skin completely. Take a handful of the peach mixture and place it under the skin until areas are filled. … Place chicken on aluminum foil on your grill and cook until done. Season with salt and pepper once removed from the grill. Baste with your favorite BBQ sauce if desired.
*Red Skin Potato Salad*
1.5 lbs red skin potatoes, diced
1/2 cup chopped red onion
1/2 cup chopped celery
1/3 cup sweet relish
1 cup mayonnaise or Miracle Whip
3 boiled eggs, cooled, peeled and chopped
1/4 cup yellow mustard
Boiled diced redskins until tender, approximately 15 minutes. Drain. In a bowl, combine all of the ingredients except the eggs and mix well. Add potatoes and coat with this mixture. Lastly, add the eggs and fold into the potato salad. Refrigerate until ready to serve.
*BBQ Baked Beans*
4 large cans Bush’s Baked Beans or pork n’ beans
1 cup chopped mixed peppers
1 cup BBQ sauce
1/2 cup chopped onions
Combine all ingredients and place in an aluminum or metal dish (that can be used on the BBQ grill). Cook beans for 30-40 minutes on a covered grill. Once removed, allow the beans to cool and settle for about 10 minutes prior to serving.