So yes, in case you weren’t clued in by the title, this is in fact my 100th post! It’s crazy to me to think I’ve made 100 different recipes since January. That’s a LOT of food! On the phone last night my mom asked me if I was still “doing my blog”. To which I responded YES YES YES. I am so happy that I created this…I have “met” so many great people, have challenged myself in the kitchen, and have exposed myself to new cooking techniques/ideas that I may not have encountered otherwise. So thanks all of you for your many supportive comments…they are all much appreciated.

Also thanks to Kim of Stirring the Pot for providing me with this lovely award!
Kim is one of the sweetest bloggers around and there is always something delicious to be found on her blog, so make sure you check it out!

I would like to pass this on to:

Sophia of Burp and Slurp, a girl in her twenties who has overcome so much in such a short time! She is a very strong person who is always optimistic and has a definite gift for creating delicious food.

Cate of Sweetnicks whose delicious food and adorable pictures of her two kids always keep me coming back for more!

Ashlee of A Year In The Kitchen who creates some of the most amazing food I’ve ever seen…and most of it is healthy to boot!

Juliette of A Little Foodie who, like me, is/was (now that I graduated) cooking her way through college. I always love reading about the things she’s been up to.

I knew I couldn’t go through summer without making some good old barbecued chicken. But wait Joanne, you say, you live on the 12th floor of an apartment building in the middle of Manhattan. The word “barbecue” is not even within your realm of possibility.

Okay so I took a few liberties with the terminology…some creative license, if you will. By “barbecued” I really mean covered in barbecue sauce and baked. Are you happy now? It’s just a mere technicality, really, so lets move on.

Tyler set the bar high when he decided to name this the ULTIMATE barbecued chicken. Thankfully, he was so right. Personally, I believe the brining is the key because the chicken became infused with this sweet/salty almost buttery chickeny flavor. It tasted more like chicken than any chicken I’ve eaten in a while. And the barbecue sauce? Good stuff. I altered it a little by using tomato puree instead of ketchup because the smell of ketchup makes me gag. And it was still delicious. In addition to flavoring the chicken, it can also be used as a vehicle for eating roasted broccoli and potatoes. Or for dipping your fingers in and then licking off, one by one. Not that I did that. Much. I also used a whole chicken, cut up, instead of leg and thigh quarters, although the dark meat definitely absorbed the flavor more than the light meat so lesson learned. Dark meat is just so good, and anyone who tells you otherwise is lying.

Tyler’s Ultimate Barbecued Chicken
Serves 4, adapted from the Food Network website

1 chicken, cut up (about 4 lb)
2 quarts water
1 tsp thyme or 2 sprigs
1/4 cup brown sugar
2 tbsp salt
2 cloves garlic, halved
1 slice bacon
1 bunch thyme
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic
2 cups tomato puree
1/4 cup brown sugar
1/4 cup molasses
2 tbsp red wine vinegar
1 tbsp dry mustard
1 tsp cumin
1 tsp paprika

1. For the brine, combine the water, salt, sugar, thyme, and garlic halves and put in a large ziploc bag with the chicken. Refrigerate for at least 2 hours. I left it for the day. About 6-8 hours.

2. Preheat the oven to 375. If you are going to bake your chicken, then put it in a roasting pan and put in the oven as soon as it heats up.

3. Start making the sauce. Wrap the bacon around the thyme and tie it with kitchen twine. Heat the oil over medium heat. Add the thyme and cook slowly, 3-4 minutes, to render the bacon fat. Add the onion and garlic and cook slowly for 5 minutes. Add the remaining ingredients, give the sauce a stir, and simmer for 20 minutes. Once the sauce is done cooking, remove from the heat and brush some of it onto the chicken that has now been in the oven for at least 20 minutes. Cook the chicken for another 15 minutes and then brush again. After 5-10 minutes, check the chicken for doneness. Serve with the extra sauce.

I am submitting this to Tyler Florence Fridays.

As for that salad you see on the side. I did my shopping at Whole Foods this weekend. I don’t know if you’ve been in Whole Foods recently, but they have all these signs pointing to all this food that was produced locally. I got some local cherries – by far the best cherries I’ve ever tasted. And some tomatoes. And some corn. Oh the corn. As I was cutting the kernels off the corn to use in this salad, I could smell their sweetness. And so I proceeded to eat the little pieces that I couldn’t cut off the cob. Raw. And even raw, they were delicious. That, my friends, is the hallmark of good, fresh corn.

WARNING. If you are Pam, don’t read any further. Because this salad also had okra in it. Not local, but still good. Okra is strange because it produces this sticky, gelatinous liquid as it cooks. Making it good in stews and soups because it becomes a self-thickener. I personally don’t mind this substance in the salad but I know some of us have an aversion to it. Those people can substitute eggplant because I hear that they taste pretty similar.

Warm Tomato, Corn, and Okra Salad
Serves 2, adapted from A Veggie Venture

2 ears corn, husked
2 tbsp basil
1 lb tomatoes, seeded and sliced into wedges
1/2 lb okra, cut into small disks
1 tbsp olive oil
salt and pepper to taste

1. Toss tomatoes, okra, olive oil, salt, and pepper in a bowl. Place on a bakign sheet and then broil on high for 5-10 minutes or until okra is brown.

2. Cut the corn from the cob. Add to the baking sheet and broil for another 5-10 minutes. Stir in basil and serve immediately.

I am submitting this to Deb’s Souper Sunday over at Kahakai Kitchen.

You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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18 Responses to Tyler’s Barbecued Chicken – An Ultimate Meal For My 100th Post

  1. Ty'sMommy says:

    Looks great, Joanne! I do love me some barbequed chicken. I had okra out of my garden this week, too! I used it in a Tyler recipe, that I will NOT post because (can’t believe I’m saying this) it was so bad. Yeah, it was gross. Not the okra, but the actual DISH. I love okra though – yours looks great!

  2. Kristin says:

    I ABSOLUTELY love this recipe, the brining and the sauce. I made it maybe 3 times in a 2 week period. I don’t plan on using anything else, ever. Congrats on 100 posts, I have had the same experience as you with the blogging thing- including the mom responce- although now she’s a reader & fights with my dad for comouter time! 🙂 I also love the salad, maybe the next time we get some corn….

  3. Kristin says:

    I ABSOLUTELY love this recipe- the brining and the sauce. I plan to not use any other kind, ever! Congrats on your 100th post, I agree with you on the whole blogging thing, including the mother comment. Only mine is now reading it and fighting my dad for computer time! 🙂 I also like the salad, maybe next time we get corn….

  4. Congratulations on your 100th post Joanne! I am still working towards that goal but, like you, having a lot of fun doing it!

  5. Finsmom says:

    Ive never tried okra, but this sounds like a good way to use it!
    This really does look like the ultimate meal!

  6. Natashya says:

    You are giving me a serious chicken craving.
    I have never tried okra, I am scared of the mucous description! Maybe one day I will be brave.. 🙂
    Happy 100!

  7. girlichef says:

    Wow! That is a fabulous piece of chicken! The salad sounds really great and healthy, too…yumalicious 😀

  8. Ferdzy says:

    100 posts is exciting! And the chicken looks great.

  9. Katy says:

    Congrats on 100 posts!! The chicken looks wonderful, and FYI I absolutely love okra! 😉

  10. Donna-FFW says:

    Congrats on your 100th!! This chicken sounds and looks so damn good. I have seen it around a few times and I am adamant that I will try it before the end of grilling season. The bbq sauce alone sounds incredible.

  11. Debinhawaii says:

    Happy 100th Post! The chicken looks delicious and the salad does too–love the okra in it!

  12. Kim says:

    Happy 100th post! It’s fun to think about all the recipes you’ve made since starting, isn’t it? Thanks for the shout out : ) Sounds like everyone at TFF loves this BBQ chicken. I’ve been wanting to make it, but we have issues with our grill. Maybe I’ll bake it like you did. I LOVE the veggie salad served with it. Something about a salad with corn is so enticing to me. Very colorful!!

  13. Tammy says:

    Great job, especially from the 12th floor of an apartment! And congratulations on your 100th post. I think your ketchup comment is funny. I’ve never heard of anyone gagging from the smell. I love your salad. It sounds like a great way to use up fresh okra.

  14. melissa says:

    this chicken sounds delicious! perfect for the summer. i’ve never had okra so i don’t know how i’d feel about it. congrats on your 100th post!

  15. Congrats on your 100th post! What a lovely recipe to commemorate the occasion! Brining is my favorite starting step with either chicken or pork! Best wishes for an excellent year of study!

  16. Reeni? says:

    Happy 100 posts! That is such an accomplishment since January! This chicken sounds incredible – the sauce is to die for. The salad make a perfect side for it – I have never tried okra!

  17. Jenny says:

    Happy 100!
    Nice that you can get so much local produce.

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