A nice southern summer menu for this Sunday eve. Cucumber salad is one of my favorite things to have with BBQ and using mint rather than the traditional dill makes it a little bit cooler. You can find the fried okra recipe here.
For the rub:
1/2 cup raw sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons New Mexico chile powder
1 teaspoon lemon pepper
1 tablespoon paprika
1 tablespoon sea salt
1 tablespoon celery salt
1 tablespoon black pepper
(FYI, this is the same rub we use for ribs, so save it in a tupperware container if you have any left over!)
1 whole chicken, cut into pieces
Put chicken into large tupperware container, add 3 tablespoons of rub, cover with water, and shake, allow to brine for 1-3 hours. Drain. Toss with good olive oil. Coat each piece liberally with rub.
Heat grill to medium-high. Place chicken pieces on grill and cook until seared on one side and turn. Cook until no longer pink in the middle.
1 1/2 pounds cucumbers, sliced lengthwise and seeded
1/2 small onion, thinly sliced
2 1/2 teaspoons salt
1/2 cup white balsamic vinegar (you could also use white wine vinegar)
1/4 cup chopped fresh mint
2 tablespoons sugar
Freshly ground black pepper, to taste
Sprinkle salt over bowl of cucumber and onion slices, tossing and making sure that all cucumbers are coated. Place salted cucumbers in a colander and allow to sit for 15 minutes, occasionally stirring.
In a large bowl, prepare dressing by whisking together white balsamic vinegar, fresh mint, sugar, and pepper.
Press down on cucumbers in colander to extract as much liquid as possible. Pat dry and add to bowl of dressing. Stir until coated and refrigerate for 15 minutes to 2 hours before serving chilled.
adapted from this recipe