It was a second night of seven on hand Saturday night, for supper and seriously hilarious game-playing at the kitchen table. A value-pak of chicken thighs at a decent price was all the incentive I needed to fix us some grilled barbecue chicken, with the basting sauce a repeat of the Filipino version (with banana ketchup!) I'd made earlier in the week.
I did have to pull three prepped vacuum-sealed chicken thighs from the freezer and sous vide them—and then add them to the grill—to be sure we had plenty for the crowd...and of course there were exactly three thighs left over!
I made a batch of over-dressed bacon ranch potato salad plus some Jiffy corn casserole to complete our plates.
Basting Sauce based on "Filipino-Style Barbecue Chicken," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com.
"Bacon Ranch Potato Salad," by Stacey Little from The Southern Bite food blog.
"Jiffy Corn Casserole," found on Facebook. Also known as "Corn Soufflé," as found in Stirring Performances, from The Junior League of Winston-Salem, Inc. (1988), p. 219. Online recipe (called "Spoon Bread Casserole") can be found on the JIFFY Mix website from Chelsea Milling Co.
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