BRAD TURNER'S SUNSHINE BARBECUE CHICKEN

Brad Turner's Sunshine Barbecue Chicken image

Yield serves 4

Number Of Ingredients 25

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1 (3 1/2- to 4-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Italian seasoning
1 small onion, cut into medium dice
1 small bunch green onions (white and green parts), sliced about 1/4 inch thick
1 small yellow or orange bell pepper, cut into medium dice
4 celery stalks, cut into medium dice
3 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons toasted sesame oil
1 cup yellow mustard
1 cup loosely packed light brown sugar
2 tablespoons white sesame seeds
1 teaspoon ground ginger
Roasted Red Potato Salad (recipe follows), for serving
2 pounds medium-small red potatoes, quartered
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, plus more for garnish
1/2 teaspoon garlic powder
1/3 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
4 hard-cooked eggs, chopped

Steps:

Preheat the oven to 450°F.
Season the chicken pieces with salt and pepper, the garlic powder, and the Italian seasoning. Refrigerate while you make the sauce.
Combine the onion, green onions, bell pepper, celery, and garlic on a rimmed baking sheet. Drizzle with the olive and sesame oils, season with salt and pepper, and toss. Roast until tender, about 10 minutes. Set aside to cool slightly.
Reduce the oven temperature to 350°F.
Whisk the mustard, brown sugar, sesame seeds, and ginger together in a medium bowl. Stir in the warm vegetables and allow to sit for at least 30 minutes before using. Set half the sauce aside for serving.
Heat a grill to medium-high. Grill the chicken pieces, flipping them once, until nicely marked, about 5 minutes per side.
Transfer the chicken to a rimmed baking sheet, baste well with half of the sauce, and bake, basting frequently, until a meat thermometer inserted into the meat reads 165°F, about 15 minutes. Serve with the reserved sauce and the potato salad.
Preheat the oven to 375°F.
Put the potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste, the cayenne pepper, and the garlic powder. Roast until tender, about 35 minutes. Set aside to cool slightly.
Combine the mayonnaise, mustard, relish, and 3 of the chopped eggs in a large bowl. Toss the potatoes with the dressing. Garnish with the remaining chopped egg, and a pinch of cayenne pepper for good measure.