I don’t know about you, but short work weeks totally throw me off.
Every day this week, I’ve been convinced it was a day later. Tuesday, all day, I kept thinking it was our anniversary. Wednesday, I couldn’t figure out why I was in the office instead of being home for my telework day.
And today, the worst of all, I was completely sure that it was Saturday when my alarm went off the first time. Instead of hitting snooze, I turned it off thinking “It’s Saturday! We don’t need alarms today – I’m going back to sleep”.
And I did. And Nick did. And Maggie didn’t even wake up for the alarm.
So…we got up a little late today.
A little extra sleep on a Friday isn’t the worst way to start the weekend, that’s for sure. After spending 2+ hours last night picking strawberries and doing garden stuff, eating dinner 9 pm, and crashing at 10, we both needed a little more rest than usual.
And who knew picking strawberries was such a work out? I have to climb into our raised beds to get to all the berries in the center and after doing this every day this week for at least 30 minutes-2 hours, the backs of my legs are crazy sore. Is that sad? That picking strawberries makes me feel like I ran 7 miles?
After all that work last night, I’m glad we had this chicken leftover from the night before.
We love grilling, but we tend to stick to the same spices or marinades once we find ones that we like. But this week, I tried something new. Tons of spice plus a little sweetness from Musselman’s Apple Butter – this has to be in the top 5 of bbq sauces we’ve ever mixed up at home.
If you’re grilling out this weekend, slather your chicken or ribs or pork chops with this sauce – and then come help me pick strawberries. I’ll owe you one.
Make sure to check out these other recipes using apple butter – I can’t wait to make ’em!
Apple Butter Bbq Sauce Smothered Grilled Chicken
- 2 pounds chicken drumsticks, thighs, or a mix (bone in, skin on)
- 1 and 1/2 Tbsp olive oil
- 1 Tbsp ancho chili powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 and 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 1/2 cup Musselman's Apple Butter
- 1/2 cup ketchup
- 1 Tbsp ancho chili powder
- 1 Tbsp smoked paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder or minced onion
- 2 tsp cayenne pepper
- In a small bowl, mix the olive oil with 1 Tbsp ancho chili powder, garlic powder, paprika, salt, pepper, and cayenne. Brush the chicken pieces with the oil mixture.
- In a medium bowl, mix the remaining ingredients (apple butter through cayenne pepper) for your sauce.
- Prepare your grill for high, direct heat. If you're using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.
- Place the chicken pieces skin side down on the hottest side of the grill in order to sear the skin - you want it crispy. Grill for 5-10 minutes, depending on how hot the grill is (keep an eye on it, since you do not want the chicken to burn). Once you have a good sear on the skin side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20 minutes.
- Brush the pieces with some of the sauce and cook, covered, for another 10 minutes.
- Flip the pieces and brush the other side of the chicken with the sauce. Cover the grill again and allow to cook for another 15 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking until the internal temperature reaches 170°F.
This post is sponsored by Musselman’s and they provided the apple butter for my dip. All recipes and opinions are my own. For more information on Musselmann’s, you can join them on Facebook…and you should!