Whether exercising in the Cardio Court, taking a class in meditation or yoga, swimming laps in the pool, playing a pickup game with “T-Spoon” or attending a lecture on how to prevent and treat osteoporosis, the 92nd Street Y May Center for Health, Fitness & Sport is committed to promoting healthy lifestyles to all members of our community, regardless of age or physical ability.
Teresa Weatherspoon is a familiar face on the basketball courts at the 92nd Street Y. She is an original member of the WNBA and the author of Teresa Weatherspoon’s Basketball for Girls, which contains advice on improving basketball skills for young girls.
In advance of Memorial Day, we’re feeling a little summery so here’s Teresa Weatherspoon’s Slow Simmered BBQ Chicken from the 92nd Street Y Cookbook.
“I enjoy this Sunday country meal with mashed potatoes and gravy, or macaroni and cheese, corn on the cob, cornbread and a green vegetable.”
—Teresa Weatherspoon
1⁄2 to 1 chicken, cut up in sectional pieces
1 large Vidalia onion
1-2 medium peppers, red and green
1 bottle of your favorite barbecue sauce
Garlic powder, rosemary and seasoned salt to taste
1 tbsp. honey or mustard
Season cut chicken pieces with you favorite spices, which can include a basic seasoning salt, garlic powder, pepper and a tad of rosemary. Season underneath the skin, as well as on top. Cut a combination of green peppers and onions and cover the bottom of a large cooking pan. Lay the chicken pieces on top of the onions and peppers completely covering the area. Add a 1⁄2 cup of water to the pan (not covering the chicken) and then place the lid on, making sure it is a snug fit. Simmer over a medium to low flame until the chicken is nice and tender and thoroughly cooked, about 1 hour. Take your favorite barbeque sauce, homemade or otherwise and add whatever spices you desire—honey/Dijon mustard, pineapple, hot peppers, honey, etc. Mix the ingredients together in a bowl and pour the sauce over the cooked chicken, making sure all pieces are coated. Let simmer for another five minutes. Serve as is, or put it on the outdoor grill or in the oven under the broiler, until it gets a nice crisp coating.
Don’t Miss: The All American BBQ on Jun 5 at the Y with Danny Meyer of Union Square Café who founded the Big Apple Barbecue Block Party; Food Network star Bobby Flay, the chef/owner of seven restaurants, including New York City’s Mesa Grill; and Chris Lilly, the winner of 10 world barbecue competitions and vice president of Big Bob Gibson Bar-B-Q, the “best barbeque in Alabama.”
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