Memorial Day BBQ Recipes from The Pioneer Woman

If you’re using wooden skewers, be sure to soak the skewers in water for several hours first.

Slice the chicken breasts into six even pieces, then thread each piece onto a separate skewer.

Combine maple syrup, soy sauce, and pineapple juice in a small saucepan.

Bring it to a boil, then reduce the heat to medium and let it bubble up and reduce by about one-fourth. Set aside to cool.

In a small bowl, combine chopped pineapple, jalapeno, cilantro, red onion, vinegar, sugar, salt, and pepper. Set this aside, and try not to eat it all with a bag of blue corn chips! I speak from experience here.

Grill the chicken kabobs until they’re done, then baste the maple reduction over the kabobs toward the end of the grilling time. Remove them from heat and place them on a platter.

To serve, top the kabobs with the jalapeno salsa. They look gorgeous on a serving platter!

Serve individual kabobs with Bush’s Bourbon and Brown Sugar Grillin’ Beans. – Full recipe

Shrimp Tacos

Shrimp tacos

Ingredients

• Shrimp
• 2 Tablespoons Canola Oil
• 1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
• 1 can (6 Ounces Approx) Mexican Tomato Sauce Or Enchilada Sauce
• 1/2 teaspoon Cumin
• Slaw:
• 1/2 head Cabbage, Sliced Thin
• 1/2 head Purple Cabbage, Sliced Thin
• 1 whole Jalapeno, Chopped
• 1/2 cup Whole Milk
• 1/2 cup Mayonnnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Cayenne Pepper
• 1/2 bunch Cilantro, Roughly Chopped
• EXTRAS:
• 16 whole Corn Tortillas, Warmed
• Pico De Gallo
• Avocado Slices
• Lime Wedges

Shrimp for tacos

Preparation Instructions

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for a couple of hours if you have the time.

Before serving, toss in cilantro leaves.

SHRIMP

Heat canola oil in a heavy skillet over high heat. Throw in shrimp and toss around, cooking until opaque. Reduce heat to low and pour in the red sauce, stirring to combine. Stir in cumin and cook for another minute or two, then remove from heat.

TO SERVE

Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, and lime wedges and let everyone build their own tacos. Be sure to squeeze lime juice over the top at the end! – Full recipe

Barbecue Chicken Sandwiches

Barbecue chicken sandwiches

Ingredients

• 1 whole Cut Up Fryer Chicken
• Salt And Pepper, to taste
• 2 Tablespoons Canola Oil
• 1 bottle (large) Barbecue Sauce
• 1 whole Onion, Sliced
• 8 whole Cloves Garlic (more To Taste)
• Slaw:
• 1/2 head Cabbage, Sliced Thin
• 1/2 head Purple Cabbage, Sliced Thin
• 1/2 cup Whole Milk
• 1/2 cup Mayonnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Cayenne Pepper
• 1 bunch Cilantro, Roughly Chopped

Barbecue chicken sandwiches

Preparation Instructions

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves.

CHICKEN

Heat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease.

Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot.

Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone.

Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks.

Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it’s warm.

Spread butter on kaiser rolls and toast on the griddle.

To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun and dig in! – Full recipe

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