As I was thinking about what to have for dinner this day, I realized that I wanted one more summertime meal. I decided to make everyone’s favorite late-summer barbecue chicken dinner.
Here’s the problem, though. I don’t have a grill, and it’s too late in the season for corn on the cob. What I do have is barbecue sauce, a can of corn, and some small garden-fresh potatoes; both red and blue.
Here is the menu I came up with: baked chicken seasoned with a dry rub and topped with barbecue sauce, canned corn, and potato salad made with the red and blue potatoes.
This is how I made it happen.
Thankfully, I was planning fairly early in the day, so I had time to make the potato salad and let it rest in the fridge for a couple of hours before dinner.
When it was time to cook dinner, I put a rub of various seasonings on the chicken and put it in the oven. When it was almost done cooking, I took it out, poured some barbecue sauce over the top, and returned it to the oven to finish cooking.
Once the chicken was done, I took it out of the oven and let it rest for a few minutes.
While the chicken was resting, I put the undrained can of corn into a skillet and brought it to a simmer. When it was done, I drained it, put it back into the skillet with a bit of butter, and seasoned it with salt and pepper.
Now comes the fun part, plating and eating.
This was such an easy dinner to put together, and everyone enjoyed it. I’m glad I got to hang on to summer for one more day.