The recipes below feature items from this weeks specials!

Honey-Balsamic Chicken

Bone-In Chicken Thighs On Sale - $2.49 per lb

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 cup honey
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 pounds bone-in chicken thighs, or more to taste
• salt and pepper to taste

1. Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
2. Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Pour chicken and marinade into a baking dish.
5. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Sweet Southern BBQ Back Ribs

Pork Baby Back Ribs On Sale - $3.49 per lb

• 1/3 cup light brown sugar, plus
• 1 tablespoon light brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• 1 1/2 teaspoons black pepper

• Sauce:
• 1 cup ketchup-based barbecue sauce
• 1/4 cup honey
• 2 racks Pork Back Ribs, membrane removed
• 3 tablespoons prepared yellow mustard
• Handful hickory or apple wood chips for smoking, soaked in water and drained 

1. About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well.
2. Brush thin layer of mustard on both sides of ribs; sprinkle an even coat of dry rub both sides of ribs. Set aside at room temperature for 1 hour.
3. Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. Place the ribs, meaty side down, over a drip pan and cook for 1 1/2 to 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a simmer until flavors are blended, stirring frequently. Set aside to cool.
6. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
7. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
8. Serve ribs with remaining sauce.

BBQ Broiled Red Snapper

Red Snapper On Sale Now - $4.69 lb

• Cooking spray
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon barbeque sauce
• 2 (7 ounce) red snapper fillets
• salt to taste
• cayenne pepper, or to taste

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
2. Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
3. Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
4. Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.