Philosophy

I like to cook, but I don't like it to get complicated. The less ingredients I have to deal with, the better. I'm not very patient in the kitchen, so when I cook, I want it to come together fast. I also don't have a super-well stocked kitchen, so I've really just got the basics to work with. I don't use many exact measurements, but fortunately, most of these recipes are hard to mess up. As they say, baking is a science but cooking is an art.

Saturday, August 9, 2008

Barbecue Chicken

This is a wing-it recipe. I don't have any exact measurements for you, but it's hard to screw up.

Ingredients
  • Stick of butter
  • Worcestershire sauce
  • brown sugar
  • 1 pack boneless, skinless chicken breasts
  • Bottle of barbecue sauce
Melt the butter. Mix in the Worcestershire sauce until the mixture turns brown. Add a couple of spoonfuls of brown sugar. Pour the marinade into a gallon-sized ziplock bag and add the chicken. Marinate for an hour and toss it on the grill. When the chicken is almost finished, brush on the barbecue sauce. Serve immediately.
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