The recipes below feature items from this weeks specials!

BBQ Chicken Thighs

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

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 cup water
• 8 bone-in, skin-on chicken thighs
• 2 tablespoons chopped fresh parsley leaves
• Reyolds Wrap® Non Stick Aluminum Foil

1. Preheat grill to medium-high heat.
2. Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
3. Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.
4. Make drainage holes in a sheet of Reynolds Wrap(R) Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
5. Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.
6. Serve immediately, garnished with parsley, if desired.
   

Barbecued Spareribs

Pork Spare ribs On Sale - $2.49 per lb

• 1 (4 pound) package pork spareribs, rinsed and patted dry
• salt and ground black pepper to taste
• 1 cup water
• 1 cup sweet chili sauce

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Season the spareribs with the salt and pepper. Pour the water into the bottom of a large baking dish and lay the spareribs in the dish; cover with aluminum foil.
3. Bake in the preheated oven for 30 minutes; pour about half the chili sauce over the meat, cover, and return to oven. Brush the ribs with more chili sauce every 5 minutes, and continue cooking until the meat pulls away easily from the bone, about 30 minutes more. Serve hot or cold.

Spicy Baked Cod Fillets

Cod Fillets On Sale Now - $6.99 lb

• 2 tablespoons plain non-fat yogurt
• 1 teaspoon ginger-garlic paste
• 2 tablespoons tandoori masala paste
• 2 teaspoons canned pureed tomatoes
• 1 teaspoon soy sauce
• 1 teaspoon white vinegar
• 5 tablespoons lemon juice
• 1 egg, beaten
• 2 1/2 tablespoons cayenne pepper, or amount to taste
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon fresh-ground black pepper
• 5 (6 ounce) cod fillets, rinsed and dried with paper towels
• 2 teaspoons butter
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh cilantro, for garnish
• 1 lemon, cut into wedges
• 1/2 red onion, thinly sliced

1. Mix together in a large bowl the yogurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour.
2. Preheat oven to 400 degrees F (200 degrees C). Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer.
3. Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes.
4. Place fish on warm serving platter and garnish with cilantro, lemon wedges, and onions.