BBQ Chicken Two Ways 
Protein and B vitamins boost your baby’s cell, brain, and nervous system development.
MAKES ENOUGH MARINADE FOR UP TO 4 POUNDS BONE-IN CHICKEN; SERVES 6
ANY cut of chicken can be used with these two delicious barbecue sauces. If you want a break from the traditional red BBQ sauce, our lemon-rosemary sauce will fit the bill. Boneless, skinless breasts cook the quickest, but they are the least juicy. Skinless thighs or breasts on the bone or drumsticks provide a juicier meat. In a hurry? Start cooking the chicken in the oven, then finish it off on the grill. Discard all leftover marinade. Gluten-free? Use gluten-free ketchup and tamari. The barbecued chicken keeps for three days refrigerated.
WHITE BBQ SAUCE
¼ cup mayonnaise
Grated zest of 1 lemon
⅓ cup freshly squeezed lemon juice
2 tablespoons finely chopped fresh rosemary (Note: Dried rosemary does not work well.)
2 teaspoons Dijon mustard
2 teaspoons honey or sugar
1½ teaspoons garlic powder
1 teaspoon salt
Freshly ground black pepper
RED BBQ SAUCE
½ cup ketchup
2 tablespoons molasses
⅓ cup light soy sauce or tamari
½ teaspoon ground ginger
¼ teaspoon ground cloves, allspice, or cinnamon, or a mixture
1 garlic clove, minced
2 tablespoons minced fresh ginger
4 pounds chicken parts (see headnote)
• Prepare either barbecue sauce: Combine all the sauce ingredients of choice in a bowl and mix until well blended.
• Marinate the chicken: Using a fork, pierce the chicken all over to allow the marinade to seep in. Place the chicken in a 1-gallon resealable plastic bag or in a bowl, add the barbecue sauce, seal (or cover the bowl with plastic wrap), and refrigerate for at least 2 hours, or up to 48.
• Before grilling or broiling, have a platter ready for the barbecued chicken. Grill the chicken, turning to cook on all sides, over high heat for about 5 minutes, or until the sauce is caramelized. Or, to broil, remove about half of the sauce from the pan and discard it, then place the chicken under the broiler and cook, turning once, for a couple of minutes on each side.
• To precook the chicken in the oven before grilling, preheat the oven to 400°F. Transfer the chicken with all the sauce to a large baking dish. Bake for 30 minutes, or until an instant-read thermometer inserted into the center (through the side) of the breast meat or thigh reads 165°F, and the juices run clear when the chicken is pierced with a knife. Remove from the oven. Grill for 10 minutes to get the “grill flavor.”
4 ounces chicken (white meat only, sauce is for marinating only): Calories: 155 cals; Protein: 32 g; Carbohydrates: 0 g; Fat: 3 g; Fiber: 0 g; Sodium: 355 mg; Niacin: 16 mg; Phosphorus: 266 mg; Selenium: 44 mcg; 0 CARBS