Belgium Does BBQ

Tonight, we dine on BBQ. Well..."BBQ". Along with taco seasoning, BBQ sauce is something that I can't say Belgium has mastered. But, since I wasn't going to pack BBQ sauce in my checked baggage, I'm going to have to let the Belgian grocery store be enough. It's not bad sauce, but it's not Texas sauce.

We had six guests join us for dinner tonight - all guys. I was standing in the grocery store trying to figure out how much chicken that I needed to purchase for the night (at the time, we only had 12 confirmed guests), and I could hear the Holy Spirit telling me to buy all of the boneless, skinless chicken breasts that were in the chicken area. Twenty-three pieces, y'all. I looked like a crazy person, but I bought them all. By 530p, I was needed to start preparing food and we had added more to our numbers. When all was said and done, we had one chicken breast left over, with the rosemary potatoes and salad completely gone. Good thing I listened to the Holy Spirit or we would have had to turn people away.

The Foodstuffs:

• 2 boneless, skinless chicken breasts.
• 1 bottle of BBQ sauce.

The How-You-Do-It:

• In a plastic baggie (or the convenient packaging that the Belgian chicken comes in), place your chicken breasts and cover with BBQ sauce. Refrigerate for at least two hours.
• Pre-heat your oven to 350*.
• On a foil-lined cooking sheet (or glass baking dish), place your chicken.
• Bake for 24 minutes, checking at the end and adding more time if needed.

You have a couple of different options with this: eat the chicken as-is with a side of veggies; or, using a knife/fork, shred the chicken and serve on a bun. To make the rosemary potatoes, take three or four potatoes and cut them in to large bite-size chunks. Coat with olive oil, rosemary, salt, pepper, garlic powder, and onion powder and cook at 405* for about 60 minutes.