Katie Lee assembles the perfect Labor Day cookout menu.
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Heat olive oil in a medium saucepan over medium heat. Sauté onions until translucent (seven to eight minutes). Stir in remaining ingredients. Bring to a low boil, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
Preheat oven to 350°F and heat grill to medium-high. Brush grill with oil. Place chicken skin-side down and cook for five minutes. Turn and cook for an additional five minutes. Place chicken in a baking dish in one layer and pour barbecue sauce on top. Cover tightly with aluminum foil. Bake for 45 minutes, until fork-tender.
1 tbsp. fresh mint, minced
1 1⁄2 oz. passion-fruit pulp
1 1⁄2 oz. white rum
1 oz. simple syrup
3 ⁄4 oz. fresh lemon juice
Splash of club soda
Muddle mint in bottom of a rocks glass. In a cocktail shaker filled with ice, combine passion-fruit pulp, rum, syrup and lemon juice. Pour into glass and top with a splash of club soda.
photographs by miki duisterhof