Barbecue Chicken
Fresh chicken for grilling (100 grams equals 3.5 ounces per serving)
Barbecue Sauce Ingredients:
-3 ounces tomato paste
-¼ cup apple cider vinegar
-3 tablespoons lemon juice
-1 tablespoon hot sauce
-1 tablespoon minced onion
-3 cloves garlic crushed and minced
-¼ teaspoon chili powder
-½ teaspoon Worcestershire sauce
-½ teaspoon garlic powder
-½ teaspoon onion powder
-1 teaspoon chopped parsley
-Stevia to taste
-Cayenne pepper to taste
-Salt and pepper to taste
-Water as needed to achieve desired consistency Sauce
Directions:
-In a small saucepan, combine all ingredients.
-Mix well and bring to a boil.
-Reduce heat and simmer for at least 5 minutes adding a little water to achieve desired consistency and to make sure it doesn’t burn.
Chef Tamara Dunham
Biography: Chef Tamara Dunham is a Charlotte, North Carolina native. She graduated from the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. Chef Tamara Dunham is an active member of the American Culinary Federation and the Piedmont Culinary Guild. She is currently the Chef De Cuisine at The Gallery Restaurant at The prestigious Ballantyne Resort and the Owner of the Speak Easy Culinary Movement a Pop up Restaurant that is featured throughout the Southeast.
Chef Tamara Dunham received high accolades as Second Place Winner in The Annual Mac Down in OTown Macaroni and Cheese Cook Off, as well as an honorable mention in Southern Cuisine at the 2014 American Culinary Federation Student Contest. The Charleston Wine and Food Festival in addition to the Austin Food and Wine Festival is featuring Chef Dunham and her gourmet entrees in 2016.
Photo Credits: Tamara Dunham