Serves 8

This is a very good cooking technique for casual dinners. The chicken is given an initial charring on the barbecue and then slow roasted in an oven. Done in this manner, you’ll have more time to enjoy your friends.

  • 8 organic boneless chicken breasts halves, skin on

Dijon Marinade

  • 1/3 cup Dijon mustard
  • 1/4 cup lemon juice, freshly squeezed
  • 3 tablespoons oyster sauce
  • 2 teaspoons Asian chili sauce
  • 3 cloves minced garlic

Red Pepper Glaze

  • 3 tablespoons extra virgin olive oil
  • 3 cloves minced garlic
  • 1 cup chicken broth
  • 1/4 cup tequila
  • 3 tablespoons oyster sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons Asian chili sauce
  • 1 cup roasted red pepper, store-bought
  • 1/4 cup chopped cilantro sprigs
  • 1/2 cup toasted pumpkin seeds (or toasted pine nuts, or slivered almonds)
  • 4 ounces soft goat cheese, crumbled

In a bowl that is large enough to hold the chicken, combine all ingredients for the Dijon marinade. Add the chicken breasts, and coat evenly. In a small bowl, combine the olive oil and garlic. In another bowl, combine the broth, tequila, oyster sauce, cornstarch, and chili sauce. Rinse the pepper, pat dry, and chop. Add to the chicken broth mixture the chopped red pepper and cilantro. Place a saucepan over medium-high heat. Add the oil and garlic. When the garlic begins to brown, add the chicken broth-red pepper mixture. Immediately remove this from the stove. Set aside the pumpkin seeds. Crumble the goat cheese. Can be done to this point up to 24 hours before cooking, with all food refrigerated.

Cooking: Line a shallow baking pan with foil. Spray a wire rack with nonstick spray and place on the baking pan. Preheat oven to 300 degrees. Preheat a gas or charcoal fire to medium-high. Add the chicken skin side down. Cook the chicken over direct heat on both sides until golden and lightly charred, about 6 minutes. Transfer the chicken, skin side up, to the wire rack. Place in the preheated oven and roast until the internal temperature of the chicken reads 155 degrees on a meat thermometer, about 20 minutes. Stir the Red Pepper Glaze. Bring to a boil. Place the chicken on a heated platter. Pour the sauce over the chicken. Sprinkle on the pumpkin seeds and crumbled goat cheese. Serve family style or serve on dinner plates.

Menu ideas: Appetizers: Stir-Fry Shrimp in Lettuce Cups. With the entrée serve BBQ Corn with Lime, Olive Oil, and Garlic, and hot dinner rolls; salad greens tossed with your favorite salad dressing. Dessert: Chocolate Crème Brulee.