Today, my two culinary partners in crime, who both happen to be from North Carolina, are teaching me how to make a classic summertime BBQ spread! Each recipe is my take on a southern classic, and the star of the show is absolutely the grilled chicken. It gets slathered with an insanely flavorful homemade BBQ sauce made with tamarind, one of my all time favorite ingredients, that gives the sauce a slightly sour, tangy flavor and beautiful color. The sauce has even more of my favorite things, like Thai chilis, soy sauce, and TONS of garlic, and the result is a umami-packed flavor bomb. If you think you don’t like tamarind, you HAVE to try it in this BBQ sauce!
I was told some classic sides for this would be cornbread and broccoli salad, and while the cornbread is classic and insanely good (it’s Rachel’s family recipe!), I *had* to add a little something to the broccoli salad. The main elements are the usual suspects: broccoli, toasted almond, dried cranberries, and red onion, but the dressing has a hefty amount of olive oil and TAHINI! I will include tahini in as many recipes as humanly possible, and it is insanely good in this broccoli salad. It even converted me, a broccoli hater, into someone who genuinely enjoyed eating this. (Sorry, Mom!!)
Serve this with some freshly brewed sweet tea, and you have a southern summer spread – with a liiiittle Eitan flair – done right! Thank you, Rachel and Olivia!