the best barbecued chicken ever.

I know barbecue season may be almost over... (most depressing words I've typed in a long time)... but you absolutely HAVE to make this before it is.

I've told you about how my parents' friends are all amazing cooks. Trix is one of the best. Any time you head to her house for a meal, it's pretty much guaranteed to be five-star-restaurant quality. She's just one of those effortless culinary geniuses who could make a ridiculous meal out of anything.

A couple weeks ago, I think I sampled one of her best masterpieces yet. Which, given her track record, is a HUGE deal. 

This barbecued chicken. Is. Insane.

I know I love a lot of food. A lot. But this... was something else.

First of all, the chicken was barbecued to absolute fall-off-the-bone perfection. 

Secondly, I'm struggling to find words to describe the sauce that I smothered my pieces with. 

Tangy, buttery, brown-sugar-sweet with a kick of vinegar, smokey and rich it was up there with my top toppings I can remember trying. Messy, sticky, lick-your-fingers delight. 

Crispy fried onions added the perfect crunchy bite. I went back for thirds. You've gotta make this.

Served with grilled corn, cilantro and extra-old smoked cheddar quesadillas,

A roasted peach salad with beets, pine nuts, creamy goats cheese and a balsamic dressing, 

roasted local baby tomatoes,

and a creamy, zesty, crunchy mexican grilled corn salad (see recipe below), it made the perfect and most unforgettable backyard summer meal. 

 Make sure to pair with good wine, good company and maybe even candles. Glass of milk: optional.

 Enjoy! 

(I've never been more sure of anything in my life that you will.)

p.s. Feel free to double, triple, or quadruple the barbecue sauce. In fact, probably do that.

Buttery Barbecue Chicken

(Recipe from Canadian Living Magazine)

(Serves 6)

To buy:

1 whole chicken, 3 lb (1.35 kg)

1 tbsp butter, melted

1/2 tsp each salt and pepper

Buttery Barbecue Sauce:

1/4 cup butter

2 cups finely diced onion

1/4 cup cider vinegar

1 clove garlic, minced

2/3 cup ketchup

1/4 cup liquid honey

2 tbsp packed brown sugar

2 tsp smoked paprika

1/4 tsp cayenne pepper

To do:

Buttery Barbecue Sauce:

- In saucepan, heat 1 tbsp of the butter over medium heat. Fry onion, stirring often until golden, about 8 minutes.

- Add vinegar and garlic, cook until no liquid remains.

- Stir in ketchup, honey, sugar, mustard, paprika and cayenne pepper; bring to boil.

- Reduce heat and simmer, stirring occasionally until as thick as ketchup, about 25 minutes.

- Remove from heat, stir in remaining butter.

Chicken:

- Meanwhile, using kitchen shears, cut chicken down each side of backbone; remove backbone.

- Turn chicken breast side up; press firmly on breastbone to flatten.

- Brush chicken with butter, sprinkle with salt and pepper.

- Grill, covered and bone side down on greased grill over medium heat, turning once, for 35 minutes.

- Continue grilling, brushing twice with 1/2 cup of the barbecue sauce total, until juices run clear when thickest part of thigh is pierced (about 10-15 minutes)

- Serve with remaining barbecue sauce.

Mexican Grilled Corn Salad
(Recipe from Bonnie Stern's Friday Night Dinners)

(Serves 6-8)

To buy:

- 8 ears corn, husked

- 1/2 cup mayonnaise

- 1 clove garlic, minced

- 3 tbsp lime juice

- 1 tsp ground cumin

- 1/2 tsp hot red pepper sauce

- 2 tbsp chopped fresh cilantro

- 1/4 cup grated Parmesan cheese

- Salt and pepper to taste

To do:

- Grill corn, turning every minute or two, until dotted with brown on all sides. Cool.

- Cut cobs in half. Place cut side down on a cutting board and slice off all kernels. Place corn in a bowl.

- In a seperate bowl, combine mayonnaise, garlic, lime juice, cumin, hot pepper sauce, cilantro and cheese. Season with salt and pepper.

- Toss corn with dressing.