Amazing Carolina style BBQ

Yes, this recipe involves REAL chicken, but feel free to sub veggie chicken if you have not come to the dark side like me. It has been over 20 years since I've eaten BBQ and I never had carolina style, so this was an experience. This recipe is simple and absolutely deeeeelicious!

1/2 red onion, thinly sliced
3 TBS white wine vinegar, divided
1 1/2 TBS honey, divided
2 TBS water
3 TBS Trad.er Joe.s seeded Dijon mustard
1 - 2 TBS Trad.er Joe.s BBQ sauce (my alteration to the original recipe)
salt/ pepper
1 TBS butter
1 1/2 lbs skinless, bonless chicken thighs (or veggie chicken)
Buns, toasted on grill

1. Pre-heat grill to med-high heat
2. Combine sliced onion, 1 TBS vinegar and 1 1/2 tsp honey in a small bowl. Toss well. Cover and place in fridge 30 min.
3. Combine remaining vinegar, 1 TBS honey, water, mustard and 1/4 tsp pepper in a small sauce pan over med-low heat. Bring to a simmer (do not boil). Simmer 5 minutes, stir in butter, remove from heat.
4. Sprinkle chicken with salt and pepper. Grill 4 minutes on each side until done. Remove. Cool slightly. Shred chicken into bite sized pieces. Add to sauce.
5. Place on toasted bun and top with pickled onions!

Penne with Zucchini Pesto

1. Heat oil in large skillet over med-high heat. Add zucchini to pan and saute 5 minutes or until tender and browning. Remove from pan.
2.Place 1/4 up cooked zucchini, basil, 1/4 cup cheese, pine nuts and garlic in a food processor. Process until finely chopped. Keep mixture in processor.
3. Heat more oil in a large skillet over med-high heat. Add onion to pan and saute 10 minutes or until browning. Return remaining cooked zucchini to pan. Remove from heat.
4. Bring water to a boil and cook pasta until desired tenderness. Scoop out 1/3 cup pasta water before draining. Add drained pasta to veggies.
5.With processor on, add reserved water to the basil mixture and process until smooth. Add basil mix to past. Add cream, a bit of salt and pepper. Top with remaining cheese.

Cook.ing Li.ght July 2010