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Barbecued Chicken with Bacon Potato Salad (Emeril Lagasse) Recipe

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Barbecued Chicken with Bacon Potato Salad (Emeril Lagasse)
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Ingredients
37
Count
Nutrition
1823
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Preheat a grill to medium-low heat and brush with an oil soaked rag. Season the chicken legs on both sides with the salt and pepper. Place the chicken on the grill when hot, skin side down, and cook, adjusting chicken's position and turning occasionally, until chicken appears to be about half-way cooked, about 10 minutes. Use a basting brush to brush the chicken legs with the barbecue sauce and continue to cook, turning frequently and reapplying barbecue sauce each time the chicken is turned, until chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 160 degrees F, 10 to 12 minutes longer.
  2. Barbecue Sauce:
  3. In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, Worcestershire, hot sauce, mustard, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
  4. Yield: about 4 cups
  5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  6. Combine all ingredients thoroughly.
  7. Yield: 2/3 cup
  8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
  9. Bacon Potato Salad:
  10. Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender, about 10 minutes.
  11. Drain and transfer to a salad bowl. While the potatoes are still warm, season with the salt, cayenne, black pepper and lemon juice and toss well to combine. Add the celery, green onions, parsley and eggs. Combine the mayonnaise and mustard and add to the bowl. Sprinkle the bacon over the salad and toss gently but thoroughly to mix well.
  12. Serve immediately or refrigerate and serve slightly chilled.
  13. Yield: about 2 quarts, 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1823.15 Kcal (7633 kJ)
Calories from fat 878.04 Kcal
% Daily Value*
Total Fat 97.56g 150%
Cholesterol 460.42mg 153%
Sodium 4627.22mg 193%
Potassium 1996.23mg 42%
Total Carbs 143.56g 48%
Sugars 28.94g 116%
Dietary Fiber 12.55g 50%
Protein 87.44g 175%
Vitamin C 62.9mg 105%
Vitamin A 0.1mg 3%
Iron 9.7mg 54%
Calcium 214.2mg 21%
Amount Per 100 g
Calories 182.25 Kcal (763 kJ)
Calories from fat 87.77 Kcal
% Daily Value*
Total Fat 9.75g 150%
Cholesterol 46.03mg 153%
Sodium 462.56mg 193%
Potassium 199.55mg 42%
Total Carbs 14.35g 48%
Sugars 2.89g 116%
Dietary Fiber 1.25g 50%
Protein 8.74g 175%
Vitamin C 6.3mg 105%
Iron 1mg 54%
Calcium 21.4mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.8
    Points
  • 48
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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